Sample roasting for the World Stage
Competing in the World Coffee Championship (WCC) is no small feat. It requires meticulous preparation, including careful coffee selection and precise roasting. For Kamila Chobotova, Alexander Monsen, Mariam Erin and Martin Wolfl, the ROEST Sample Roaster played a crucial role in their journey to the world stage. This is how the ROEST helped them excel in the competition.
Competing in the World Coffee Championship (WCC) is no small feat. It requires meticulous preparation, including careful coffee selection and precise roasting. For Kamila Chobotova (CZ), Alexander Monsen (NO), Mariam Erin (UAE) and Martin Wolfl (AU), the ROEST Sample Roaster played a crucial role in their journey to the world stage. Let's explore how the ROEST helped them excel in the competition.
Exploring flavor potential, roasting mastery, and aspiring for consistency
Photo credit: Kamila Chobotova, Doubleshot (CZ)
Kamila Chobotova, a talented barista, and competitor, who made it this year to the semi-finals, embarked on her WBrC 2023 journey with a clear vision. She initially reserved several geisha lots from the Rodriguez family's Alasitas farm in Bolivia. These lots underwent different fermentation methods, allowing Kamila to explore the coffee's flavor potential. However, after various roasts and cuppings, she opted for a fresh crop Panamanian geisha from Graciano Cruz for the WBrC.
Using the ROEST Sample Roaster, Kamila and her team could experiment with different roast profiles and fine-tune the coffee to perfection. With the flexibility of the ROEST, they roasted several batches of the chosen profile, monitoring the coffee's aging process over 1 to 3 weeks.
Kamila Chobotova from Doubleshot, representing the Czech Republic, made it to the World Brewers Cup 2023 semi-finals in Athens. Photo credit: World Coffee Events
“The beta function BT/IT profiling* is pretty amazing … and a total game changer regarding consistency. Can’t really wait for the bigger Roest machine, which we would like to use as our production roaster for limited edition coffees and competition roasts.”
* Bean temperature vs. Inlet temperature feature will be released in July 2023
Discovering the perfect roast for WBC
Alexander Monsen's coffee selection process for the WBC 2023 involved contacting Juan Suarez from Nordic Approach, who connected him with the La Isleta farm in Antioquia, managed by Juan Carlos Velez. With the ROEST Sample Roaster, Alexander could roast the mechanically natural processed Caturra variety from La Isleta according to his desired profile. The ROEST's control and flexibility allowed him to experiment with roast times and temperatures, resulting in the ideal balance of sweetness and acidity in his competition's coffee.
Alexander Monsen, representing Norway, at the World Stage in Athens.
“Roasting coffee for the WBC and finding the right roast profile has never been easier. So much available information on the web, plug and play. ROEST is simply the best roaster ever!”
Martin Wolfl on the World Stage during the WBrC 2022, representing Austria.
Martin Wolfl approached coffee selection for the WBrC 2022, focusing on learning, growth, and honoring the producers. Through his friend Rodolfo Ruffatti Battle from Productor Coffee, he discovered the "Juana natural" coffee from Finca Juana in El Salvador. With the ROEST Sample Roaster, Martin explored different roast profiles for this unique coffee. Highlighting its extraordinary flavors and paying homage to the late Juana Salvadora Barrientos, the farm's organic and nature-based approach.
It was a great pleasure to watch Mariam Erin back on the World Stage this year, representing UAE in the Ibrik category. During her presentation, she shared the details of the roasted coffee on ROEST to reach desired flavors. We were thrilled to see her win third place at the World Cezve/Ibrik Championship.
Photo credit: Mariam Erin
“And like what we push and advocate in world coffee championships, it will always go down to the quality of the cup and the purpose of service behind it. And I hope with this opportunity, I could encourage at least one person to appreciate and try Cezve or compete and showcase their creativity through Cezve,“ concluded Mariam.
Photo credit: Mariam Erin
The ultimate roaster for coffee competitors
The ROEST Sample Roaster proved invaluable for these competitors, offering precise control and the ability to replicate roasts with minimal waste. The roasting profiles developed on the ROEST enabled them to maximize the potential of their competition's coffees.
The competitors found distinct advantages when comparing the roasting experience on a sample roaster, like the ROEST, versus a production roaster. The ROEST allowed them complete control over the roasting process and experimented with profiles without wasting large quantities of coffee. This level of control was particularly crucial for competitions, where consistency and precision are paramount. Additionally, the small batch sizes provided by the ROEST allowed for a more manageable and less stressful roasting experience.
The ROEST Sample Roaster was a game-changer for these competitors' preparation and coffee selection process. Its ease of use, consistency, and control allowed them to explore various roast profiles, fine-tune the flavors of their coffees, and ultimately present exceptional brews on the world stage.
Are you competing next year?
Are you competing next year at the World Stage and do you need a sample roaster? At ROEST, we understand how important it is to get the most out of your coffee and not to waste a single bean. Let us know - we are happy to help you!
The Importance of Global Coffee Importing and Assessing Samples
Mercanta: “Coffee is a core component of many developing nations’ livelihoods, and we as importers have the ability to support and sustainably improve these communities. By connecting with producers, roasting, and sampling their coffee, we hope to give them a steppingstone into premium markets. Assessing quality with the right tools, such as the ROEST, allows us to achieve these goals within each of our offices.”
Over to Mercanta:
Each day at the Mercanta Cupping Lab, whether in London, Seattle, Berlin, Glasgow, Dubai, or Singapore – is filled with an array of exciting coffees, unique origins, and carefully orchestrated quality analysis. Thanks to our global presence, we are able to work with producers from the jungles of Costa Rica to the vast savannahs of Tanzania.
Not only that, but we have a variety of clients ranging from small roasteries in the Arctic Circle to bustling shops in the Middle East. Our reach is far, and we work to not only ensure quality coffee is delivered to each of our clients, but also that we support each producer we work with – creating a future for coffee production.
Photo: Mercanta
Selecting Coffee
In order to locate high quality coffee, we must carefully examine samples that trickle into each office. Couriers arrive with interestingly packed bags of green coffee, sent to us from all over the world depending on the time of year. These samples are carefully graded, examined, and prepared for roasting by lead lab technicians. Following this, the sample is gently loaded into the sample roaster where it will be roasted via a pre-programmed omni roast. This has been generated to ensure that each coffee is roasted with the same profile – less variables leading to fewer mistakes. These are rested and cupped the following day.
To achieve this – our ROEST sample roaster lends endless support, diligently roasting each sample uniformly. The profiles are easily stored, and roasting is a smooth and delicate process, making it simple to roast a large number of samples. With this support, we here at Mercanta have the ability to maintain efficiency and focus more time on quality analysis.
Assessing samples amidst each of our offices can prove to be difficult since we are located all over the world. This is why sample roasting is essential – and why we must work as a collective team to ensure uniformity. ROEST allows us to share profiles and gives each lab a uniform way to roast and cup coffee.
Standard sample roasting profile by Mercanta used for various types of coffee.
Notes from the QC about the profile: First crack happens on average at 5 minutes 30 seconds and then we wait on average an additional 50 seconds until we drop the coffee. For naturals we wait about 30 seconds. It is determined by a combination of observing the bean color and avoiding the ROR spiking.
Global Reach
Mercanta is unique – considering our global presence in our various offices worldwide. It is important we highlight the hard work of the coffee producers and ensure that samples received are carefully roasted and properly considered.
“Our purchase can change the lives of producers, and this is why the role of the coffee importer is essential: not only in bringing coffee into various nations throughout the globe – but also by supporting the livelihoods of producers along the Coffee Belt.”
By assessing coffee quality, we are able to provide producers with opportunities to improve their quality or receive a premium price for a high-quality coffee. This is vital, especially in producing countries where smallholders have limited access to premium markets and receive below liveable income for their coffee.
With the careful analysis of coffees worldwide, we can teach producers about quality, and provide them opportunities to learn about improving quality. Maintaining a proper lab, cupping team, and sample roaster is thus necessary to achieve these overarching goals.
Mercanta’s Glasgow cupping lab. Photo: Mercanta
Connecting Consumer with Producer
As we know, coffee is consumed worldwide by a significant percentage of global populations – yet how many know the source of the beloved beverage? Here at Mercanta, we value traceability, or understanding exactly where our coffee was produced and by whom. This requires a careful process of interacting with producers or cooperatives, assessing the coffee’s quality, whilst also learning the background information of each farm. From here, we can ensure that producers and consumers remain connected.
Information gathering is initiated once we ignite a relationship with someone at origin, who sends their samples for us to roast and assess. We learn about each farm, washing station, or cooperative as we cup and taste each coffee. If the quality suffices, we purchase and request more information about each coffee. This information is funnelled into a report that is then fed to our clients. These clients then create their own story to display at the roastery, on their bags or on social media platforms to truly close the loop between consumer and producer.
At the heart of this interaction is sampling and cupping. It is essential to evaluate each coffee uniformly – which requires a perfect roast each time. This allows us to give each coffee a common base to be judged upon.
Mercanta highly values traceability, in addition to quality. We hope to not only highlight our current producers, connecting them to roasters worldwide, but we also yearn to create a network of producers, working to improve quality and earn a more sustainable income.
ROEST Sample Roaster is equipped with a small trier to see beans during the roasting process.
Dual fan system makes your workflow faster - you can roast another batch while cooling down the previous one.
Mercanta and the Future
Coffee is a core component of many developing nations’ livelihoods, and we as importers have the ability to support and sustainably improve these communities. By connecting with producers, roasting, and sampling their coffee, we hope to give them a steppingstone into premium markets. Assessing quality with the right tools, such as the ROEST, allows us to achieve these goals within each of our offices.
We hope to work with more producers, roasting more samples, and spreading these special lots throughout the world.
Written by Michaela Tomcheck at Mercanta
Photos by Mercanta
Fermenty Experimenty: Processing, Cupping and Roasting New Fermentation Styles
Each processing method has its own flavour attributes which, combined with the terroir, variety, temperature, and half a dozen other factors, creates a unique cup each time. While it can be risky for producer to create special fermentation, the demand from roasters and coffee lovers is pushing it forward. The team of Nordic Approach is sourcing more of rare coffees. Misako shared with us how to roast this type of coffee to bring the funky notes in the cup.
Are you a “funky coffee lover”? We are! And thanks to the Nordic Approach team, we all can enjoy these tutti fruity cups. How are the special processed coffees sourced and how to roast these - read more about it from Misako:
Written by Misako Imada from Nordic Approach
I remember looking at the Nordic Approach offer list before I joined the company. It was almost exclusively clean, clear, fruit-driven washed processed coffees. Now in 2021, looking at that same list, you will see loads of naturals and special preparation coffees from a variety of countries and producers.
“Fermenty Experimenty!”
As you might have seen, we recently created the video series called Fermenty Experimenty. These videos explore all the new (and sometimes not so new) styles of processing that create coffees we consider to be on the funky side, like anaerobic and extended fermentation.
This project started from a simple question: “What is Skin Contact processing? And what impact does it have on the cup?” My colleagues at the lab all had a different take on it, and so did our followers on our social media. It was interesting to me, and somehow a relief, that so many other people had similar questions.
I started by asking one of our buyers, Jamie, who is currently in charge of buying the origins where these “funky” processes have taken hold, like Uganda, Indonesia, and El Salvador. He is the so-called “Mr. Fermenty Experimenty” at Nordic Approach: a funkster, a funk-lover, and very knowledgeable about fermentation. He also has first hand experience with many of the processing experiments our partners are working on at origin. As the conversation went deeper, we developed a plan for some educational videos that would be as funky as our special prep coffees.
Awesome team of the Fermenty Experimenty project. Misako, Jamie and Miren.
If it’s funky, they will come
The first few episodes were like a beacon to all funky coffee lovers, and sample requests started rolling into the lab. We started to see more and more requests for “only funky processes”, and “any funky-flavoured coffee.” Wow! We seem to have found our tribe. Roasters are clearly looking for new flavours, new styles, and new stories to tell their customers. Producers are also taking notice of this trend in the market, and investing in different fermentation processes to add value to their coffee.
Funk = Risk
We don’t have a crystal ball, but we did see this trend coming. Several years ago our buyers (self-avowed clean coffee purists at the time) recognized the potential of special preps for creating unique flavour profiles which in turn could improve farmer incomes. Our approach however, was very cautious. Special processing methods can be very risky for the producer. This includes natural processed coffees in origins that normally produce washed. If something goes wrong, it’s the producer who could lose a significant chunk of their yearly income.
For this reason, we are careful in choosing partners for any kind of processing experiment. We want to ensure they have both the infrastructure, and the mindset for rigorous scientific research which involves careful attention to detail and stringent data collection. We always pre-contract these coffees and in many cases we pre-finance them too. The emergence of more natural coffees from smallholders in Latin America, where coffees are traditionally washed, is the result of years of experimentation which has led to more stable and replicable methods. Nothing is ever certain when it comes to processing coffee, but we won’t ask a smallholder to take this risk unless we are close to 100% sure they will succeed.
What is the impact on the cup?
Each processing method has its own flavour attributes which, combined with the terroir, variety, temperature, and half a dozen other factors, creates a unique cup each time. Take the Anaerobic Natural from Brazil produced by Rosimeire on her farm, Sitio Vargem Grande, as an example. It is very boozy and banana-y with a beautiful lactic acidity and sweetness to balance the funk. The Indonesian lactic anaerobic from Frinsa from the 2020 harvest was completely process driven, presenting a “crazy funky” intense lactic acidity which was on the vinegary side, but great. If you want to know more details of each process and the attributes they can create, check out the Fermenty Experimenty series.
“ROEST the essential element in the LAB. No ROEST, No LAB!”
- Espen, QC Lab Manager at Nordic Approach
How we roast special preps
This is the profile we developed for all the funky processing methods including natural, honey, anaerobic, skin contact, lactic fermentation, and extended fermentation. From here out we will just refer to them as naturals.
We usually have over 400 different coffees in stock, and we roast over 7000 samples on our ROEST in a year. While roasting these volumes, we developed this profile which is flexible enough to cover a variety of origins and processing styles, without too many changes to power or airflow during the roasting. We roast quite light (Scandinavian roast), but we can showcase the full potential of the coffee’s acidity, sweetness, and mouthfeel with this profile.
Caption of the Fermenty experimenty profile from ROEST Webportal for profiling.
From our experience of roasting so many of these styles of coffee, we realized that naturals tend to easily burn on the surface, but with very little flavour development. Most of our failed experiences were because the drying phase went too quick. In this profile we are aiming for a slower drying phase and a longer development time to caramelize the sugars properly to enhance the sweetness and retain the beautiful fermentation attributes, without getting darker.
Here you can see after 6:00, the graph is slowly going down. This is to develop the inside of beans more with a longer development time using airflow, instead of applying more heat, so that we can avoid burning the beans and enhance the aromas and sweetness. We take the beans out when they are stretched/expanded into a good shape.
Our average roasting duration for naturals is around 7:30. The first crack starts around 6:30 (depending on the origin), and the average development time is 50-60 seconds for any origin.
Lab at Nordic Approach is equipped with three ROEST roasters to roast 300 batches of 100g green bean samples per week.
Currently many of our East African lots are flowing into the warehouse, and this profile works very well for these high density coffees. If you are roasting lower density coffee, like Brazil or Honduras, we would recommend adjusting this profile to a slightly higher power during the drying stage.
As we mentioned, this is a very general optimized profile developed by a coffee importer, not an ultimate profile for production roasting. Use this profile as your reference to kick-start your new roasting journey with ROEST. Then play around and make it your own!