What happened in Australian Coffee Roasting Championship? Part 2

Takumi of Brut coffee scoring coffee for Australian Coffee Roasting Championship 2019 in Melbourne

I knew my roast and plan were good...

I received an email from ASCA for the results stating that I was selected to top 6.


Earlier, I submitted my 500g of roasted coffee along with my roasting plan which includes:

Green Bean Analysis

Q: Moisture contents/ Density/ Screen size (3 greatest number of beans *350g)
A: Moisture: 9.7%,
    Density: 0.684g/ml,
    Screen size: 95.9g (size 19), 109.2g (size 18) 82.2g (size 17)

Q: Color and odor
A: Color: Yellowish green, Odor: Neutral

Q: Country of coffee, Name of coffee, Variety, Process
A: Guatemala/ El Socoro/ Pacamarra/ Natural


Q: Start temperature and end temperature
A: Charge (Start bean temperature probe) at 200C, finish at 198C.

Q: Start weight and end weight 
A: Start 600g, end 529g (12% loss)


Q: Describe the final cup quality
A: Acidity: medium high-Mandarine, orange, honey
    Sweetness: High -Candy
    Body: High heavy, honey-like mouthfeel

Q: What kind of approach and why?
A: Separate the screen size and roast with 200g batch size to maximize the convection heat transfer to achieve super light, fully-developed, yet clean cup.
    Q: What equipment did you use? 
    A: Roaster Diedrich IR1, LPG Gas, Drum RPM 44.
        Density Graduated Sylinder.
        Moisture Coffee Pro Moisture MAC

      You will receive a high score based on how accurate you have roasted according to your plan, and of course, cupping score by 3 judges.

      A total of 20 coffee roasters around Australia participated. Our roasts were cupped and scored blindly, and the top 6 were selected. 

       Top 6 (+Ben Toovey from the last year’s champion): 

      I knew my roast and plan were good, but being the top 6 made me somewhat relieved and excited. The National Championship was set on 29th May 2019. 

      For the preparation, I researched the roasting machine which will be used in the competition

      -Diedrich IR 2.5kg.

      It was essential for me to understand the machine specifications; airflow, drum size, drum speed, and heat application before the competition. Every roster behaves differently but knowing these specifications would allow me to find a good profile very quickly. 

      For the record, the unknown coffee we have roasted was,

      • Country: Indonesia Sumatra
      • Farm: Gayo Mountain
      • Variety: Bourbon / Ateng Super
      • Process: Natural 

      Yes... I guessed all wrong except the process. I have to say that coffee was nothing like I have ever tasted from Indonesia.

      Well done to those who correctly guessed it!!

      Continue to part 3

      Read more

      Cupping session at cofinet office

      Colombia La Estrella Honey Geisha

      Ethiopia Faysel Abdosh Washed

      Ethiopia Faysel Abdosh Washed

      Takumi of Brut coffee sorting green bean coffee by hand for Australian Coffee Roasting Championship 2019 in Melbourne

      What happened in Australian Coffee Roasting Championship? Part 3


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