Third Consecutive Roasting Champion

Simo Kristidhi - Roastmaster @ Solberg & Hansen

Simo Kristidhi - Roastmaster @ Solberg & Hansen

We had a great time at the Norwegian Roasting Championship. It was a great experience to see the roasters in action.

The winner was no other than Simo Kristidhi, roastmaster at Solberg&Hansen. The 2019 title is his third consecutive title! This is definitely not a coincident. Simo has many years of experience from one of the world’s oldest specialty coffee roasteries. He also has an extraordinary eye for details and preparations. During the championship, we noticed he was the only one who also did a sample roast of the trial coffee, so that he could compare the trial roast from the competition roaster (Diedrich) and the sample roaster. That’s Simo - attention to the details.

After the competition, we contacted Simo to get some feedback on our roaster. This is what he had to say:

Winning the competition for the third time in a row is not only about roasting skills and strategy, it’s mostly about knowing the potential of the coffee. You need to know what to expect from your production roast. This means you need a sample roaster that will give you the best result in order to explore the bean’s potential.

Foto: Kristian Helgesen

Foto: Kristian Helgesen

Besides that it’s crucial to me to perform a sample roast, close to the production profile I am going to perform. And evaluate technical details such as roast length, development time etc.

This has to be done quickly, as the time is short in competitions and I need to both do it as and automatic and manual profile. I need full flexibility. All this I got from ROEST sample roaster. And that’s why I am really impressed by it.

We are looking forward to following Simo in the world championship later this year. His details to preparations is extraordinary so we know his mind is already on the task! Congratulation again!

In total 27 roasters competed to go to the finals so congratulation to all finalist! Idar Ellingsen from Pala got the second place and Oliver Hanken from Jacu Coffee Roasters came in third.

Idar Ellingsen - Pala, Oliver Hanken - Jacu Coffee Roasters, Benedicte Gyllensten - Nord Brenneri, Marius Myklebust - Polar Bear Coffee, Johan Helstrøm Jørgensen - Jørgensen Kaffebrenneri. Foto: Kristian Helgesen

Norwegian Brewers Cup Champion

Langøra Kaffebrenneri

Langøra Kaffebrenneri

ROEST was present with our sample roasters during the Norwegian roasting championship the 23 and 24 of February. We had a great time, but what came after was extraordinary! Here’s what happened.

After the competition, Kristian from Langøra Kaffebrenneri (the host of the roasting championship) asked if he could borrow a roaster for a few days. He had a batch of Lactic Sidra from La Palma & El Tucan that they were going to roast for the Trondheim Coffee Festival on behalf of Slabberas. The coffee arrived the following Tuesday and Kristian roasted a few batches, testing the roaster and the coffee for the first time. He was so pleased with the result that he gave the coffee to Erlend Wessel, barista at Dromedar, who were going to compete in the national brewers cup the following Saturday. Despite using a different coffee in the preparation, Erlend decided to go with the ROEST roasted Lactic Sidra coffee for the competition. He nailed it and won with a good margin. We were blown away of course, we didn’t even know they were using that coffee in the competition! Roasting a really good coffee is one thing, but roasting a champion roast after 2 days with a new roaster; mind blowing!

Of course, the real champion is Erlend, who performed flawlessly for the judges. Congratulations!

Erlend Wessel-Berg / Norwegian Champion Brewers cup 2019  Foto: Frida Helgerud

Erlend Wessel-Berg / Norwegian Champion Brewers cup 2019

Foto: Frida Helgerud

We talked to Kristian and he told us he used an profile developed by Nordic Approach for Colombian coffee. He took manual control after first crack to have better control during the last development fase. ROEST customers can download the profile here. You can also see the roast below.


Game changing research!

A few months ago we received a call from two scientists who had seen ROEST in a German magazine. They needed a consistent high-quality sample roaster for an experiment. We are always open to collaborate and meet new people who have the same feeling about high-quality coffee as us. Especially if they have special roasting needs since roasting with ROEST is highly customizable.

Gerardo Anzaldua and Francisco Velasquez.

Gerardo Anzaldua and Francisco Velasquez.

So a couple of weeks ago, Gerardo Anzaldua, a Mechanical Engineer with experience in the food & beverage industry, and Dr. Francisco Velázquez, Ph.D. in Biophysical Chemistry, visited our office.

Together with their research and development partners, Gerardo and Francisco are working on a project that aims to increase the lifespan and potentially even the quality of coffee through its life cycle. They are currently living in Berlin.

Their work focuses on methods to measure and control changes in the physical and chemical characteristics of coffee. We were honestly somewhat skeptical about the project. It sounded too good. To check the result we spent a lovely afternoon roasting with Gerardo and Francisco before we then teamed up with Morten Wennersgaard and Joanne Berry from Nordic Approach to evaluate the samples.

Cupping with Morten Wennersgaard.

Cupping with Morten Wennersgaard.

The cupping was definitely one of the most interesting ones we have done. And it turned out that the processing treatment they´ve developed does not affect the taste of the coffee negatively. On the contrary, the experiment results showed that it improved it!

Morten: “If these guys and their concept can stabilize the green coffee, prolong shelf life and even increase the value of commercial coffee it is pretty revolutionary. But, even if they don’t get there I am sure what they find out through their experiments will have some impact on the development of green coffee processing and coffee science”.

We also found out that our roaster is ideal for such experiments. Since we had no idea how the coffee would react to the experiment, we roasted with a simple power profile. Using the trier was hard since the color of the coffee changed during processing (see picture below).


The first crack was also not so easy to detect, so we had to rely on the bean temperature. The scientists processed different batches of the same coffee using their technique, and the roasting experiments showed a large variation in their roasting times.

We would like to thank Gerardo and Francisco for involving us in their work. It was a very interesting and fun experience. We are looking forward to the next phase of this project.

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