Coffee bean roasting

Coffee bean roasting: an art at the heart of international competitions

Roasting coffee beans is a crucial stage in the process of creating an exceptional coffee. This complex operation transforms green beans into browned wonders, ready to reveal their full aromatic richness. It's also a practice honored at the World of Coffee (WOC), where the world's finest specialists gather to celebrate and perfect their art of coffee.

Every year, this prestigious roasting and barista championship attracts national champions from various countries to compete for the coveted title of World Champion. What makes this event so special is that it highlights every stage of the coffee journey, from planting to roasting to cup. Competitors don't just have to offer a good cup of coffee; they have to demonstrate a thorough mastery of roasting, preparation and extraction techniques to impress the judges.

 

The importance of roasting in Barista competitions

The roasting of coffee beans, often seen as an art in itself, is at the heart of these competitions. This delicate process involves heating the beans to a precise temperature, in order to develop their complex flavours. An experienced roaster knows how to adjust each variable - time, temperature and cooling - to bring out the coffee's subtle notes, whether fruity, chocolatey or spicy.

Recent editions of the WOC, such as the one to be held in Athens in 2023, have seen specialists from all over the world compete in ingenuity to present unique coffees, often resulting from partnerships with local producers. In this friendly but demanding competition, every detail counts, and the roasting of coffee beans plays an essential role.

Comparison criteria for quality roasting

In a competition such as the WOC World Championship, the judges assess the roasting of coffee beans according to a number of precise criteria. The first of these is consistency: the beans must be roasted evenly, with no burnt or under-roasted areas. This uniformity ensures optimum extraction of aromas during coffee preparation.

Then, the roasting process is judged on its ability to respect the intrinsic characteristics of the beans. Each coffee has a unique profile, depending on its origin, variety and growing methods. A good roast does not mask these characteristics, but rather enhances them. The judges will also assess the freshness of the roasted beans, a key factor in preserving the integrity of the aromas.

Finally, the roaster's technical mastery is analyzed through the development of flavors. Judges look for a harmonious balance between acidity, sweetness, bitterness and body, all elements that make a coffee a complete sensory experience. Too much roast can lead to excessive bitterness, while too little roast can leave a bland taste. The aim is to find the right balance where each aromatic note is fully expressed.

Roasting: a sensory journey

Beyond coffee production, roasting coffee beans is a true sensory journey where every decision made by the roaster directly influences the final taste of the coffee. Whether in a prestigious competition like the WOC or in your daily cup, a well-executed roast reveals the full potential of the coffee bean and transports the taster into a world of infinite flavours.

 

Find out more about our products and services:

coffee beans - roasted coffee - specialty coffee - fair trade coffee - roaster coffee - subscription for coffee beans - buying coffee beans - coffee tasting box - coffee bean machine - automatic coffee machines