A Journey of Mystery, Coffee and Victory

Welcome to our exciting blog post, where we take you on a thrilling adventure through the Roaster Jam Competition held at Coffee Commune on April 28th. Join us as we recount our triumph in this blind roasting challenge, where we had to identify the origin, processing method, density, moisture, and varietal of an unknown coffee. Armed with our trusty Ailio Bullet R1 sample roaster, we embarked on a journey filled with anticipation and passion. Let's dive in and relive the memorable moments of this incredible event!

The Roasting Process:

The competition starts when a mystery box of green coffee beans lands at the front door of our Sunshine Coast Roastery. Our roaster Martyn gets to work guessing the coffee is a washed Ethiopian heirloom varietal. Next, he tests the beans moisture using our Coffee Pro Moisture MAC which results in a 9.7% moisture reading. Now it’s time to roast some samples. With our trusty Ailio Bullet R1 sample roaster, we meticulously experimented with 4 different roasting times and temperatures. After careful consideration, we settled on a roasting time of 12 minutes and 17 seconds, halting the process when the beans reached a temperature of 109.9 degrees Celsius. The aroma that filled the room during the roasting process was nothing short of captivating.

Resting Period:

With the samples sitting on the bench teasing us, we patiently waited for four days to allow the beans to rest and develop their unique flavors. This period of anticipation only added to the excitement and curiosity surrounding our creation.

The Espresso Extraction:

Finally, the moment arrived to savour the fruits of our labour. Grounding 21.5 grams of our coffee and extracting 25 grams of espresso in just 19-24 seconds, the tasting began. Soft and delicate body, notes of almonds, orange peel, and white chocolate greeted our taste buds, concluding with a smooth vanilla finish. The complexity and balance of our coffee left us elated and hopeful for the results of the blind tasting.

The Blind Tasting Challenge:

As the competition kicked off, we found ourselves surrounded by talented roasters from esteemed coffee companies such as Coffee Beans Delivered, First Fruit Coffee, Fonzie Abbott, and Maillard Project. The challenge was simple yet perplexing: blindly taste and identify the unique characteristics of each coffee without any prior knowledge.

The Grand Reveal:

During the blind tasting session at the competition, we joined forces with coffee industry legends, exchanging knowledge, stories, and a shared love for the craft. As the results were unveiled, we held our breath, hoping for our coffee to be recognized and celebrated among the best. To our delight and gratitude, our coffee emerged victorious, receiving accolades from the judges and fellow competitors alike.

Participating in the Roaster Jam Competition thrown by International Coffee Traders (ICT) was an incredible experience that allowed us to showcase our passion for coffee. We are immensely grateful for the opportunity to mingle with different individuals and coffee roasters within the coffee industry. The blind roasting challenge was an amazing experience and the rest of the team here at Sunshine Coast Coffee Roastery are so proud of Martyn and Vaya for their achievement. From the research and roasting, to the extraction and presentation process they both did an amazing job and deserve to share their story on our blog page. Until next time, keep exploring the fascinating world of coffee!