I have entered the home roast category.
Bring on your roasting face! And may the best bean win.
It's on again!
Australia's BIGGEST coffee roasting competition, The Golden Bean 2013
There are 10 categories for commercial roasters:
Category 1 – Espresso (Short Black)
Category 2 – Milk Based (Latte)
Category 3 – Australian Grown (Milk Based)
Category 4 – Filter Coffee (Chemex)
Category 5 – Organic (Espresso)
Category 6 – Single Origin (Espresso)
Category 7 – Decaffeinated (Milk Based)
Category 8 – Chain Store / Coffee Franchise (Milk Based)
Category 9 – Chain Store / Coffee Franchise – (Espresso)
Category 12 – Syphon (Steampunk)
...and 2 categories for Home Roasters:
Category 10 – Home Roaster (Espresso)
Category 11 – Home Roaster (Milk Based)
The really exciting news for home roasters is the new, super low entry price of just $25 inc GST.
I expect to see plenty of CS'r compete against each other for the 2013 bragging rights.
So grab the attached entry form, get your best roast happening and we will know next month who is the King or Queen of home roasting for 2013.
Details and rules are available on the Cafe Culture website
Golden Bean 2013 | Cafe Culture
## NOTE ##
Entry form mentions 2 different dates (oops!). The correct closing date is October 1st
I have entered the home roast category.
Bring on your roasting face! And may the best bean win.
I'm curious, do you already know what blend you are entering or will you spend the next couple of weeks tweaking?
Have bought 20 kilograms of 4 different beans from 4 different countries.
Should be enough beans to play around with...
Will spend some time tweaking, this time on the coretto and the KKTO as soon as they arrive.
Hoping to come up with a winner based on the current Beanbay offerings and have fun along the way.
Best of luck to everyone who,s entering.
Not planning on getting much sleep then Gary?
I don't have the time this year but have been experimenting with blends for milk-based drinks that use 100g Brazil (PN usually), 50g India Elephant, 60g African (Gambella usually, but Rwanda is good too), 45g Indo (Sulawesi Tana is my fav) and 45g Central. Taken to just the start of second crack. I'll get it right for next year....can't make my mind up on the distribution of the base.
BOS, aren't you worried about giving away the secret blend recipe you are entering?
Andy is probably laughing. ("He's got it wrong! Its's 51g, not 50g!)
Or are you posting using clever reverse psychology? "This will muck them up! Or They'll never try this!"
- not cluey enough to blend myself.
I shamelessly 'adapted' this blend from bits of stuff suggested here (KJM blend and Bull Elephant Blend)......it's what I think suits my palate and claim zero IP over it...others may not like it at all, but are welcome to have a go and do with it what they wish.
Although the reverse psychology line is worth considering for next year. I might suggest taking my Robusta into rolling second crack, letting it go for another 2 minutes, bagging it while hot and sending it off to the judges.
I've entered too... but have a dilemma. I expect that the judges will not like my preferred espresso roasts (which are bassy, low acid... very old-fashioned and not contemporary). Any advice? Roast something that I think the judges might prefer, or send in something that I like?
Do you have any idea of 'what the judges might prefer' ?
Unless you know which judges will be tasting your entry and what their preferences are then you are
just taking a guess.
Are you after a gong…….. or professional, industry standard feed back on the roasts that you like?
And don't underestimate the appeal of what you call 'old-fashioned'.
A well crafted roast and blend, or SO, will do well almost anywhere.
P.S. A hint would be to look back at the results from last year and use that to form your ideas.
Good luck! :-)
You're totally right... I don't have any idea what the judges prefer... just have a sense that they won't like what I like (how negative is that??).
I do feel like I'm the prawn cocktail of home roasters though (with lots of dill on top). Not after a gong, but am keen for feedback.
I think I'll have a go this year. Probably with a recent blend which seemed to go OK. It's a bit of fun and not overly pricey this year. Well done to those who had a hand in making it more accessible.
Last year in the commercial categories I entered Fiefy's Barista and Fiefy's Organic, are both something I offer on the website and Fiefy sells to her customers everyday. Neither would be considered as "contemporary" yet they scored high enough to be the overall winner!
Be true to what you like and there is a fair chance that if it's good, at least some of the judges will agree.
Thankfully there is no single coffee style that's a gimme for a win and due to the multiple judging levels good coffee does do well in this competition.
Just an FYI for anyone thinking of entering the Home Roasting category;
The forms have been adapted from the standard commercial entry form and had some adjustments made. There are a couple of areas which have slightly contradicting information.
(edit by Andy)
The closing date is October 1st
Last edited by Andy; 15th September 2013 at 06:01 PM. Reason: confirmed with organisers
I have just heard from the organisers...
the correct closing date for the home roasting competition is:
Please ignore other dates on the entry form.
Ah. Thanks for that Andy.
As it turns out, the different date does not matter to me as we will be away for a week from this Friday, so the weekend just gone was when I had to do my roasting anyway.
Perhaps 1 week earlier than I wanted, but then again, perhaps it will be a positive for this blend. WHO KNOWS??
Ah the wonders of roasting :-)
For sure, it might have done you a favour... I know from past years judging that many coffees are over fresh and while the crema is bountiful during extraction it has dissipated by the time the espresso gets to the judges table. A well settled blend should be fine with an additional week rest.
Keep a few shots for yourself so you can try it on the same day the judges are... gives you a good idea of how finicky it was to dial-in and how it performed in the cup given the same rest time.
Just wondering if feedback will be provided on the judges thoughts/comments on blends submitted to this years comp, especially the reduced price of entry? I was to put it bluntly, a little disappointed that no feedback was able to be supplied from last years comp. (I understand that they're massively busy and I'm just a home roaster, but the desire to get produce better and better is part of my drive).
A number of us last year got judges feedback, which indeed was useful.
Not sure why you didn't get yours. Perhaps just overlooked. Hopefully you get yours this year.
Hmm i wonder if its too late to submit an entry form now..how long does it take for the bags to get to WA?
Still time for Home Roaster Entries... I think Andy has some news to share about how these entries will be appraised and more importantly who will be judging them...
Tried calling them and left a message.
Has anyone got their coffee bags?
Received mine with the Cafe Culture magazine, but no notification of what code to put on the bags so they can identify where it came from.
I remembered last year we were given ID to stick on the bags. None was received thus far.
I have the same issue
If anyone has received their bags and don't have any notes for instructions nor any stickers to put on bags, then best to roast, pack the bags with the coffee beans, then send them by post with a compliment slip with your name, address, email address as well as phone number you used to fill in the entry form at the beginning, put it inside the shipping parcel or box so that they know where and whom it came from so that they can put on the code on the coffee bags for judging.
Judging is on the 9-12 October. Best to get cracking and send as soon as possible so that it gets there with time to spare and the beans will have stabilized.
For the Golden Bean competition 2013 the head judge will be Anne Cooper who will oversee the calibration and all judging and on the machine side, Habib Maarbani will be the Captain of Baristas making all the competition coffees.
Exciting news is that the head judges of each of the commercial Golden Bean categories will judge the home roasting section with the head judge being site sponsor and AASCA president Craig Dickson.
Judges of the home roasting section will be:
Mel Caia, Sasha Jade, Andy Freeman, Pat Connolly, Shae Macnamara, Brent Williams, Craig Simon.
There is a great mix of people from different parts of the industry and a LOT of professional experience.
Time is nearly out, download your entry and get the beans in your home roaster ASAP!
I've just packaged up my two bags and sent them in the post. So now I feel like I can tell my disastrous story (it often feels like my roasting experiences are tinged with disaster).
I had decided a little while ago to roast Wednesday night 25th as this timing would represent a reasonable trade off between coffee freshness and ensuring that the post got the beans there on time. I got back from work about 8:30 pm, a little flustered, not having had enough sleep over the past few nights and knowing that I had to roast 1 kg of beans (for my set up that's seven separate roasts) in one evening.
My plan was to send in two samples: a single origin melange and a classic Italian espresso blend. I roasted the single origin (Uganda Bugisu) just fine. Three different roast levels, a good stir, straight in the bag.
The espresso blend proved more problematic. Did a couple of Brazil roast bases. Whacked them in a steel mixing bowl. Then proceeded to roast my Java and Ethiopian. Ended up whacking them all in the mixing bowl. Now my individual roasts end up with about 150 g of brown beans... so the four roasts that I had devoted to the blend (two for the base, one each for the Java and Ethiopian) produce 600 g in total with 500 g going to the competition bag. This means that I had 100 g left to have at home and try in a few days. I put the remainder in a Mason jar. Just as I'm finishing up, I open up the Mason jar only to get wafts of unmistakable smokiness... I'm feeling devastated. My devastation mainly arises from the fact that I've been whacking all of the beans straight into a mixing bowl and not keeping them separate. I do distinctly remember that after roasting the Brazilians that they did look darker than usual... but in my sleep deprivation haze I just ignored it. I close up the Mason jar and open again in 5 minutes... more hints of smoke. Mixing bowl straight into the bin.
I ended up pouring four day old roast blend into the bag and sending.
Moral for me... for pre-roast blends I'll always keep the components separate until right at the end and make sure that I'm satisfied with component quality before mixing.
In the immortal words of a long ago professional golfer "What a stupid I am!".
Oops, sorry for the lag Amanda.
Talk Coffee is right, Zed is most definitely defending his title but not so much defending from you guys, he's determined to beat his older sister again and this year has even more pressure as Tiana (his younger sister) has entered too.
All the coffees in all the sections are 100% anonymous, as judges we don't even get to see the beans as the Barista area is separate to the judging tables. All we get to see are identical pours in the cup we score per the rules. All the highest scorers are then judged for a second time with different judges to ensure there is no chance of error.
Last year I didn't get to judge any of the home roasted entries as they were done by a selected group. This year all the head judges are judging the home roast section which is awesome and I can't wait to taste what the CS'rs have put together.
Good luck to all home roasters and pro roasters in the other categories.
Yes I know the judging is blind.
Try explaining to Joe Public that it is being run for the first time (last year I'm talking about), sponsored by Coffeesnobs, and the gold was won by the son of the sponsor. There were a few raised eyebrows.
I'm not being serious here by the way about your kids entering.
If I can't beat a mere child with a push-button off the shelf roaster and a single origin bean, then I can't be that good.
But it sounds like you're launching a dynasty there.
Wheras if I get beaten by Zed or Tiana, I will simply think they produced better coffee than me regardless of their age or apparatus.
...only by miserable keyboard warriors that were too gutless to say something to my face.There were a few raised eyebrows.
I certainly didn't hear anything of the sort and would have been very angry at any suggestion that I, my kids or the competition would do anything shonky. If they spent less time on negative crud and more on learning to roast they might be better roasters.
They don't get a lot of choice. It's the end of 2 weeks school holidays and my kids spent way more than half of those days at the Snobbery helping pack, sweep, mow, clean etc etc... welcome to small business kids!But it sounds like you're launching a dynasty there.
Last Wednesday they all had a Behmor each, went and picked some beans and did their roasts, it was awesome watching their dedication in roasting 4 x 350g each and then blending them for their entries. All the roasts looked great although one of Tiana's Vanuatu roasts was a CS10.2 she blended with a CS9 second roast to get a reasonable average! After they bagged their 500g we had a small amount of each left that I plan to try on Monday, they look great and should taste pretty good too.
I finished work after 10pm tonight so decided to leave the kids little sample roasts till after I get back from Port Macquarie on Sunday. It will be good to try them then and see how I would score them.
Tonight I did try a couple of roasts that a CS'r sent me (in red bags). I received them last week and waited till as close to the Golden Bean judging day to try them. Both were stunning, not just "stunning for a home roast" these were really great coffees. Well roasted and very well blended. The espresso was bold, possibly too bold if it's judged early in the day but if the "luck of the draw" means it's judged later I think will be perfect to stand up against a whole lot of coffees that blur into similar styles. I really like it. The milk based was the opposite, a little softer and will score really well in early judging with excellent balance and enough fruity interest to want a second sip.
If these are the standard of CS entries they I expect the judges will be blown away and will find many commercial coffees through the week at a much lower level.
Well done and good luck!
Should be a fun week. I'll post something when I can and will try and Instagram some pics when I remember.
I was lucky enough to be part of the home roaster section espresso judging tonight.
We (Criag and I) judged 3 or 4 pairs of espresso and they varied from good, to great and a little ordinary. Two tables of judgin pairs worked their way through all the home roaster espresso category and it was a privilege to get to try these coffees. All I can say is that the great one we got was very very good. I have no idea who's it was but we will find out on Saturday night which was the best. If the one that Craig and I judged is the winner then well done, it was an awesome coffee and one that would have put most commercial coffees to the test.
With any luck we get to try some on the milk based ones in the coming days too. This is a great week of amazing coffees, I'm looking forward to seeing what the rest of the week holds.
Well done CS'rs!
How many home roaster espresso entries were there?
I fear the ordinary one may have been mine :\ trying the submission today and it's ranged from pretty good to a wee bit doh! I look forward to the professional feedback to fine tune and enhance future attempts.
Its going to be a long wait until saturday
Decaf (Latte): Fiori Coffee- Mexican
Organic Espresso: Nat's coffee- Bop Estate
Australian grown (milk based): Bonissimo roasters- Byron Blue Estate
Filter Coffee: Essence of Coffee- Yirgacheffe
Single origin Espresso: Micrology Coffee roasters- Yirgacheffe
Syphon coffee (Steampunk)- Veneziano Coffee Roasters- Syphon
More to come....
Congrats to Sarah and Tiana looks like a dynasty may be forming...
Congratulations to the winners... my chances (I entered the home roaster espresso comp twice) for being the dud just increased...
Chain store/Franchise (espresso): 9 Bars- Aroma Cafe
Chain store/Franchise (overall): Coffee Hit (Golden Bean Winner- Franchise)
Milk based (Latte): Proud Mary- Ghost rider (Golden Bean Winner- Milk)
Espresso: Code Black- Seasonal (Golden Bean Winner- Espresso)
And.... drum roll...
Golden Bean Winner 2013: Proud Mary- Ghost rider
Congrats to all the winners and especially Sarah and Tiana!
Java "Way to go!" phile
Toys! I must have new toys!!!
Congrats to all the medal winners. All the hard work has paid off. Well done to Sarah and Tiana for their dedication at such a young age. A great win, well done
Wow, can you imagine my excitement and shock when Tiana's name was read out as the milk based winner, that was shortly followed by Sarah winning the Espresso.
I was gobsmacked as was most of the room. It was amazing to have so many pro Roasters and Baristas come up and congratulate me for having such great kids. Sarah, Zed and Tiana spent a day of the school holidays rotating for the comp. They picked their own beans, did 4 roasts each and blended between them to create not one but two gold medals.
I'm so proud of my kids, they are great little people and now they can add great roasting to their CV one day.
Huge congrats to all those that stood up in the judging.
Big shout to Proud Mary, the whole team responsible should stand tall, to have two coffees score that high you must have blown the judges away.... Nice!
I'm excited that the kids did so well, stoked that the Behmor roaster did so well and proud that standard CS beans that everyone has access to are good enough to take out first place.
For those wondering....
350g Rwanda Nyungwe
350g Sulawesi Blue
1lb P1 Start
at first crack reset the time to 2:30
Tiana's Milk Based
350g Sulawesi Blue
Twice. Same technique as Sarah.
Wow. What a night! I'm looking forward to finding out the rest of the scores when they are released. Silver and bronze will be announced by cafe culture soon I hope.
Well done everyone who poured, judged and ran such an awesome event.
Congrats to the winners of the Golden Bean 2013.
Now your younguns have equal bragging rights and the media will be at your door step soon. Well done Sarah and Tiana.
And a big shout to Essence of Coffee for their Yirgacheffe. Congrats to my colleagues Dale and Wayne. Love your work guys.
Silver last year and Gold this year!
grats sarah and tiana!
Andy, looks like more competition eyeing that golden bean trophy in the snobbery!