What happened in Australian Coffee Roasting Championship? Part 2
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%,
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
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.
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):
- Matthew Troughton /Grace and Taylor Coffee
- Willy Goh /Wolff Coffee Roaster
- Pat Connolly /Genovese Coffee
- Takumi Sakamoto /Deluca Coffee
- Daniel Shadbolt /Veneziano Coffee
- Nick Raven /Raven Coffee
- Ben Toovey /Genovese Coffee
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
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!!