Congrats to Andy for big haul of silverware and overall runner up placing. That's massive
Congratulations to all.
Sorry for the lag in posting, only just got back to the hotel at 1:30am and have net access now.
Wow, what a crazy week. 1400 entries plus 75 home roaster ones puts it close to 1500 coffees.
Thanks for the congrats, from our little corner of the Internet, CoffeeSnobs managed to score 3 silver medals in the 3 biggest categories:
Milk - Silver for Organic@Origin (a long time standard offering and the coffee that Fiefy and Tim use in their Adelaide cafes.)
Milk - Silver for CoffeeSnobs GOLD (My first gold winning coffee, not gold this time but mighty close!)
Espresso - Silver for CoffeeSnobs GOLD (works in both milk and espresso, love that as do my customers!)
Filter - Ethiopia Biftu Gesha (while it didn't medal it did score enough to push my total up).
So a huge night for me and a real surprise to score so well in the overall. Funny thing is that the Biftu filter entry was easily my favourite coffee of all my entries and I was surprised that it didn't appeal enough to the judges to score higher than it did. That's the fun of roast comp though. This is the same coffee that you guys roasted in the home roaster comp... and I'm sure some of you scored better than I did (although I won't know my actual scores for weeks to come). I kept a small amount of the Biftu roast at home so I'll be keen to get it in the Brazen to see what the judges got.
Like a proud father, I love seeing the Home Roaster Category. We had so many comments from industry professionals through the week who were stunned at the quality of the entries this year. Great to hear that! I've seen the score sheets and the comments range from helpful to lazy but again, that's the fun of competition too. I also had a lot of pro roasters say "I love the idea of a control bean, wish we could enter a competition like that".
Already posted by Richard (ta) but the 1,2,3 for each category and the overall was:
1: Vincent – tangles
2: Adam – WhatEverBeansNecessary
3: Sherry – SherrySham
1: Charlie – Charlieoan
2: Brad – bradory
3: Mark – Chihuahua
1: Richard - trickydicky2
2: Tilly - Tilledwards
3: Miroslav – mireq
1: Miroslav – mireq
2: Vincent – tangles
3: Richard - trickydicky2
Congats to all the winners and all those that had a go!
Attached here is the excel sheet with all the scores in it. Colours are self explanatory for totals in each section and the overall to get the above results. The rows are by CS invoice number so if you have forgotten it, go to BeanBay [My Previous Orders] and check there first.
I'll post the score sheets to you early next week (I have tons of roasting to do on Monday when I get back so it might be Tuesday before I post them out but they will come. Please don't make them take longer by asking when they will come and making me spend posting time in email though, you know I'll get snappy. ;-)
If your coffee didn't score as well as you hoped, don't be discouraged. There are a lot of factors that can make a coffee miss the mark so instead, have a play and see what you can improve. We still have the Ethiopian Biftu in BeanBay so you can grab some to play with. Also use the forum (this thread if you want) to discuss with others which changes you could make.
It was a really complicated coffee to roast so getting anything drinkable was really a feat in itself.
Well done Snobs everywhere!
Congratulations to all the winners and entrants!
Java "Great show Andy!" phile
Toys! I must have new toys!!!
Re Andy's comment: "had a lot of pro roasters say "I love the idea of a control bean, wish we could enter a competition like that". "
Maybe the top 10 ranked pro roasters from this year should fight it out next year in a mandatory control bean challenge using next year's home roaster bean!
This would also make it directly comparable for home roasters to gauge how they fare against pros using equipment ten or a hundred times more expensive
yay, I scored overall 6th place...
Hope we can get a discussion going here or in the roasting section about who used what roaster and how. So I can get a little feedback on what I'm (and others are) doing.
Thanks Andy for organising another great competition. I was hesitant to enter at first as I haven't roasted for long, but I guess it's true what they say you miss 100% of the shots you don't pull.
Many thanks to Andy for all the organisation here.
I'm pretty chuffed as I did OK in Milk. I'm rubbish at filter and not great at espresso, but was happy to see the scores.
Congratulations to all who competed, particularly those who came away with a gong.
I think it will. It's a crazy amount of work and I'm a little surprised the number of entries is isn't higher but I still believe it's a great place for the apprentices of the industry to learn more and help blur the line between home and pro roaster.Hope this comp happens again in 2018
Even if the home roaster isn't planning on entering the commercial area one day, roasting for competition really makes you critically focus on what you are producing and I personally find I carry those skills learnt right through the roasting journey.
The above comment is how I think the whole competition should be run. It's pretty hard stacking up an everyday commercial production roast with an average bean cost of between $10-$15/kg
against $50-$300/kg beans in the same category. A control bean would also eliminate the shenanigans.
Roaster used: Gene Cafe CBR 101
Note: On the Gene, you set temperature dial manually and set a countdown timer to track roast timings. The temp can be manually adjusted up/down as much as you like during the roast. The temps noted below are essentially the air temp exiting the roast chamber. The heater heats up the incoming air and is either on or off depending on whether the exit temp is below or above the set temp. You can finish the roast anytime you like by using the emergency stop function, then drop to preferred cooling process. I tip it into a big baking tray and put it in front of a cool fan on full bore. In this case, a satisfying chaff-blizzard across the backyard!
Filter Roast Profile (Temp/Time at Temp/Total Time):
Preheat to 240C. (Takes about 6 mins)
1. 240C/9.8m/9.8m (C1 @ 9.7m)
13.7% moisture loss
13.4% development time (% of total time from start of C1)
Note that timer runs in 0.1 decimal increments, i.e. 0.1 = 6 secs
My aim here was to strike a balance between preserving aroma and acidity and getting a bit of development of sweetness and body without prominent roasty flavours. I don't roast for filter often so the comp result was a really nice surprise!
My espresso and latte roasts were darker (roasted hotter and 30 sec longer), but still relatively light. I could share these too, but they didn't impress the judges so much, so would be more of an illustration of what NOT to do!
Would love to learn from what others have done...
Forgot to mention another decision made was to pull the OCD lever and triple grade the green beans, and pull any unusually pale beans (under-ripe) out of the roasted coffee
Would be fascinating to hear others' strategy on this...
Congrats to Chokkidog too, saw a bag of medals heading your way. Great to see.
I use a Behmor 1600+ without any mods (thinking of putting in a bean-temp sensor though). So roasting only on visuals and sound/smell. Temp is not of much use as its more like an air-temp which doesn't go higher than around 140 degrees.
I sorted out the green beans too. Roasted them to different levels.
For pour-over I tried a lighter roast. Espresso, a more medium to still have a little bit of acidity, but also a bit of development. Milk was a mix of medium and dark roast as I thought, the added milk would sweeten things up a bit and I didn't want too much acidity either (think it stuffs up the milk?).
Mind you, I'm only roasting for about 4 months now, so still a pre-schooler here.
3rd place in the milk based - very happy with that
Well done all who entered and all placegetters what a great experience it would be, will consider entering next year hehe
I scored bang in the middle, my best result was filter, however still only just over half way up the pack. Was fun and i'm looking forward to the score sheets and comments on the beans, i still have some beans left so if winners want to put up their roast parameters, i'll be glad to have a crack at emulating (as much as you can horses for courses).
Good fun, and thanks Andy for organising, obviously it's a lot of work for you, much appreciated. Now the bar is set, hopefully the next year of roasting and learning will yield some improvements
Well done all.
I'd love to see the professional roasters scores for comparison, is it possible for this to be posted up too?
Pro scores won't be disclosed and only the organiser and the actual roaster sees those.
... But I can tell you that a score over 30 out of 40 is pretty much top 2% and near guaranteed a place in the finals
I'd like to see four beans.... Central & South America, Ethiopia and a Indo/PNG ( or a second African ) as the controls across all categories with a blend (of any three of these or more) as further categories.
Other cats. like local, organic & decaf wouldn't have to change from current. ..... Just some thoughts.
I agree totally. I entered the commercial comp this year and was really intimidated by how much I ďassumedĒ the big roasters would be spending on beans!
I didnít think I had a hope of winning a medal but am hoping for some feedback so it will be worth it none the less.
A control bean/s would really level the playing field (although do you then also need control roasters!!)
Have a control bean, technical roasting comp. Filter, espresso, latte. Single origin. Changes every year. Same bean for amateurs and pros
Have a coffee comp too. Like it is now, but with a separate class for show pony coffees where there is a tiny amount available at a face meltingly high price. I love that there is stuff that redefines what coffee can be, but i can imagine it might be hindering the value of the comp for businesses who turn out the best of the widely available speciality coffee that's out there, consistently, week after week, in meaningful volumes
Crazy expensive coffees can win but so can good retail priced ones made with love, I try and prove that every year!
Nice work, Andy! I was so impressed by all this GB coverage I finally broke down and bought a Brazen. Took long enough! Iím very excited to try it and I threw in some Biftu to roast too. Been so busy lately (Iíve picked up PM and water care on a Modbar fit out, a 7 month old Slayer v.3 3 group, a dozen various LM machines and helping a colleague set up a roastery here in HB, QLD) Iíve neglected to get back to doing what I love: roasting and brewing at home.
Congratulations to the winners of the Home roaster Cat, and to the rest of us who participated and learnt a great deal from this experience. Well done Andy on another superb GB. Keep up the fantastic work Personally I must have torched the beans way to dark for the milk and espresso roasts as was reflected in the lower scores. I was using the Behmor 1600 roaster and using the P2 profile (fully auto) for these two roasts, which on reflection may have been way too hot to display the delicate flavours of this particular bean. The Latte roast I stopped 30secs before 2nd crack and the espresso just hit the 2nd crack. On both roasts the door was opened and cooling was done as quick as possible without stopping the machine and taking out the beans. I read that some CS roasters went through the beans and sorted out the good from the ugly, this would have been a good idea me thinks I would love to know what everybody else did or didn't do. This experience has only increased my eagerness to learn more about this fascinating art.
I will upload some of the roast log photos later, but the general principal I went in with this bean was to bring out the more fruity notes. I wanted to try to coast the roast as long as possible between 1st crack and second crack. I also used the Behmor 1600+, 200g batches. Double sorted the beans, the uglies in the greens and the uglies in the final roast.
P1 Auto to first crack around 9 mins, then P1 manual and coast to around 1 min to go, hit the rosetta stone (C) at first rolling crack, with double drum speed (D).
Once I had about 1 min to go and the temperature started to stall - hit full heat P5 until cool. I reckon I got one or maybe two second cracks as it started to cool - I opened the door and blast the fan to cool it quicker.
That was the espresso roast which got the silver.
I think my latte was similar but I should have gone slightly darker to cut through the milk. It still scored well (maybe around average) but not great So super keen to get some feedback/hear others milk profiles as I mostly drink short lattes/piccolos/machiatos.
Filter - was really a bit of a guess as I don't drink a lot of filter. But I knew I wanted to go even lighter again and maybe coast more to get more fruit. Easily my worst score and I think it showed the lack of methodology/knowledge on filter roasting/drinking.
20171111-espresso final 2.jpg20171107-Home Roast comp espresso 1.jpg
As promised roast profiles of the espresso bean - I ended up using a bit of a 'blend' between these two roasts. I found the first one I did a little better which had the heat ramp up at the end.
And the results! After taking out the uglies - still a few in there but not too many yellow/beans that have exploded.
Last edited by WhatEverBeansNecessary; 27th November 2017 at 07:21 PM. Reason: Added results photo
The comp settings were:
40g of coffee
fill to the calibration line (600ml)
45 seconds pre-soak
It's a 15:1 ratio and our default starting point for most coffees before tweaking temperature up/down to see where it "pops". We prefer to make full batches though... so 80g and 1200ml of water. Enough for a couple of coffees in the morning and we both fill a travel cup for the trip to work.
That's the post quote of the month MrFish.This experience has only increased my eagerness to learn more about this fascinating art.
We are all on the same journey and all at different points along it. As long as you keep learning you will keep improving. Hopefully you got some good judges that provided some helpful feedback on the score sheets (not all were good but some were excellent).
Remember, pro roasters entering a competition like this would have burnt through many kilos of beans with a tonne of previous experience before they settled on their roast profile for the comp. You guys only had a spare kilo to learn / test / try, that's a massive ask.
I should have mentioned before the comp... for those that don't do much filter a simple plunger is a pretty close tool for taste testing, or an aeropress does okay too.Filter - was really a bit of a guess as I don't drink a lot of filter
Dose at the same 15:1 (15 parts water to 1 part coffee) and let it to steep for a fixed amount of time before plunging... say 1 minute. Darker roasts in a plunger will be BBQ/bitter, too light a roast will be pull-a-face-sour and taste like peas, anything that fits inside those two ends of the flavour spectrum will have some appeal to judges and if you can find a profile that enhances a flavour (fruit prefered) or aroma (floral) or sweetness then you score higher.
Colour variation is perfectly normal for a dry processed bean as there is a large density and volume difference between the beans. Often the "salt and pepper" roasts also bring a range of flavours to a single origin roast.
Golden Bean comp does not show the judges the whole bean (unlike some other comps) which is a good thing, taste is king, not how pretty the roast is.
Have contemplated this over the years but hesitated in verbalising my thoughts, I sometimes feel we obsess over obtaining the (visually) perfect roast, forgetting that it's what's in the cup that counts.
Iv'e had good results combining beans of different origins pre roast, obviously the beans usually roast at slightly different rates and the finished batch can look a bit mottled, however what I finish up with is a batch of beans roasted to different levels, and usually provides a nice balance of flavours in the cup.
There I've said it, will now await incoming.
Crazy busy here after most of week away and arriving back after midnight Sunday and forgot to say that all the score sheets were posted off on Monday.
So keep an eye out for the postie... they should be arriving soon.
For my entries, I did 400g batches in my Behmor 1600. All were roasted on the P1 setting. My tactics were to roast filter, espresso and milk in order of lightest to darkest roast. Filter was roasted to just the start of first crack, then hit the cooling cycle. Espresso was roasted towards the end of first crack and milk was roasted to the start of second crack. I swapped 50g of the milk beans into the espresso beans, and vice-versa.
Well done tangles!
I am a little surprised that you did 400g batches. I always find the 400g batches from the behmor lack a little oomph form not quite having enough heat (I find the behmor struggles to generate enough heat to compensate for the larger batch).
Just shot past home at lunch to find my score sheets had arrived. Some really great feedback in there about bean development and tasting notes. Super happy with the competition and love the extra bit of feedback (over just a score out of 40).
Thanks again Andy (for the 10000000th time ).
There are some really good comments, a lot more about the roast compared to last year’s comp (more just the taste last year).
My favourite? “Keep trying...”
I personally went to every judges table before each of the Home Roaster categories and asked that they give as much feedback as possible in these sections. Judges were told not to give roasting advice in the commercial comp and to only comment on the tastes and flavours but I emphasised they could forget that for Home Roaster section as you guys are the apprentices of the industry, offer roasting tips if something is obviously a roasting error, find some positives while still reporting the negatives.
Some of the judges I spoke with later commented on how good most of the coffees were and they enjoyed the freedom on the score sheets (compared to the commercial sections which need to be more diplomatic).
Good to hear some of you are getting useful stuff from the sheets.
Agreed I received some useful comments too, one was to have more time in the Malliard phase, and another was to drop sooner after first crack/less roast post first crack.
And a couple more saying dropped to cool slightly earlier would have brought out more of the berries and fruits.
I still have some of the competition beans, will try to follow the advice and see how I go. Though the filter brew was dropped during first crack so not sure how Iíll go ending the roast even earlier, maybe have to ease the heat earlier.
espresso roast I received comments that it lacked body and sweetness, just acidity and roast.
One comment on the latte roast was the coffee had a ďroastyĒ aftertaste, not sure if thatís due to roasting too dark, or something with airflow. Any thoughts?
All in all glad I participated, will try again next year and see if another 12 months yields better results.
Remember that judges don't see the beans, they are only providing feedback on the flavours they find in the cup so it's a best guess when they are providing roasting advice based on their own knowledge.
Too roasty is polite for too dark normally and on your first crack roast that might translate to too fast where the outside of the bean was over done even though the inside was at first crack.
Try a slower ramp to 1st crack, that might help allow the development of the bean while ensuring an even roast through it.
As with all home roasting, try and only make one change at a time, make lots of notes on your changes and taste to see the difference
Congrats to all, sounds like a lot of fun. Must get my act together for next year and give it a bash.