NORDIC ROASTER COMPETITION 2012

The Nordic Roaster 2012 competition will be divided into 2 parts:

1. The ESPRESSO competition

2. The FILTER competition.

Roasters must compete in both competitions to be able to win the title: NORDIC ROASTER 2012. Sign up.
There is a maximum of 10 entries for the 2012 competition.

1. ESPRESSO COMPETITION

This year the competition is divided into 2 semi-finals of 5 coffees in each – total of 10 coffees. The 5 coffees with most scores will continue to the final, and the coffee with the highest total score wins the Nordic Roaster 2012 Espresso Competition.

SEMIFINAL 1 DATE: 9^th of August 2012
SEMIFINAL 2 DATE: 10^th of August 2012
NORDIC ROASTER 2012 FINAL: 11^th of August 2012

PARTICIPANTS: Ca. 170 coffee enthusiasts

ESPRESSO COMPETITION RULES

Each roastery will deliver 4 kilos of espresso coffee for the competition (coffee used for barista calibration etc is not included in the 4 kilos). Each espresso coffee bag must be labeled with following information:

1. Specify that it is for the “Espresso competition“
2. Name of the roastery
3. Name of the roast master
4. Which coffees are in the blend? (farm name, variety, processing etc.)

Each participating roastery needs to have one person present at the Nordic Barista Cup to guide and calibrate the baristas that will brew the espressos for the competition.

On the competition day there will be 5 Dalla Corte espresso machines DC PRO producing 5 different espressos that will be given to each attendee simultaneously. Prior to the competition each roaster will be given time at the espresso machine in order to instruct the baristas that will brew his / her coffee to ensure a correct extraction.

The water used for the espresso machines will be filtered through a reverse osmosis with blending capacity, Everpure MRS 600/HE device, to following specifications:

Odor: Clean/Fresh
Color: Clear
TDS (ppm): 100 – 125 ppm
Hardness: 51 – 68 ppm
Chlorine (ppm): 0
Iron: Free of iron to taste
Sodium: Less than 30 ppm
pH: 7.00 – 7.5
Alkalinity (ppm): at or near 40 ppm

JUDGING

The espresso coffee will be tasted blind by all attendees at the 2012 Nordic Barista Cup. Each person attending the Nordic Barista Cup 2012 will have one vote for each semifinal and one vote for the final.

There are 5 coffees in each semifinal. After the 2 semifinals the scores will be counted and the 5 coffees with most scores will continue to the final. The winner of the Nordic Roaster 2012 Espresso Competition is the coffee with the highest total score.

The points from the espresso competition will be added to the Filter coffee competition and count in the Nordic Roaster total score, where the roastery with the most votes in the 2 competitions will be awarded the 2012 Nordic Roaster title.

2. FILTER COMPETITION

DATE: 10th of August 2012
PARTICIPANTS: Ca. 170 Coffee enthusiasts

FILTER COMPETITION RULES

Each roastery submits 6 kilos of the coffee of their choice. The coffee will be brewed after the roast masters preference on BUNN brewers. The filter coffee you bring is supposed to be sourced and roasted by your roast master. The combination of your coffee is optional; you can choose a blend or single origin. Each filter coffee bag must be labeled with following information:

1. Is it espresso or filter?
2. Name of the roastery
3. Name of the roast master
4. Information about the coffee (blend or single origin, farm name, variety, processing etc.)

You can influence how many grams of coffee to be used pr. liter of water for brewing and the grind setting for the coffee. Each roastery will have the opportunity to try the brewers during the day of the 9th and 10th of August. Please make arrangements with BUNN brewing instructor for calibration.

When the roast masters have decided upon the brewing parameters of their choice, they need to label their coffee bags with the dose and grind setting of their choice and/or inform the certified BUNN brewing instructor about it.

The coffee will be ground on a Mahlkönig grinder set to a standard filter grind if nothing else is instructed on the label of the coffee bag. All coffees will be brewed after parameters set by the individual roast master, including coffee to water ratio, grind size, bypass % and brew time. The coffees will be “dialed in” together with a certified BUNN brewing instructor (Mika Khan) and a Mahlkönig grinding expert (Georg Lauridsen). The filter coffee will be brewed into 4 liter thermal servers using a BUNN I-C-B brewer at 92 degrees Celsius.

Water for the BUNN brewers will be filtered through a reverse osmosis with blending capacity, Everpure MRS 600/HE device to following specifications:

Odor: Clean/Fresh
Color: Clear
TDS (ppm): 100 – 125 ppm
Hardness: 51 – 68 ppm
Chlorine (ppm): 0
Iron: Free of iron to taste
Sodium: Less than 30 ppm
pH: 7.00 – 7.5
Alkalinity (ppm): at or near 40 ppm