Nordic Barista Cup http://nordicbaristacup.com be together, act together, learn together Wed, 02 Sep 2015 13:16:51 +0000 en-US hourly 1 NRF 2015 accomodation – SPECIAL OFFER – BOOK NOW http://nordicbaristacup.com/2015/06/nrf-2015-accomodation-special-offer-book-now/ http://nordicbaristacup.com/2015/06/nrf-2015-accomodation-special-offer-book-now/#respond Fri, 12 Jun 2015 11:42:23 +0000 http://nordicbaristacup.com/?p=7583 Hotel Danmark offers special price for NRF 2015 participants.

Book your room via the following link to get a special price. Cut off date for booking is 60 days prior to arrival.

 

 

BOOK NOW

 

Hotel DanmarkHotel DanmarkHotel Danmark
Hotel Danmark standard doubleroomHotel Danmark

 

Location. Location. Location. And moreover it’s cozy. Hotel Danmark is positioned between the City Hall Square and Denmark’s National Museum with 127 steps to Tivoli and even shorter to the pedestrian street.

 

 

 

BOOK NOW

 

 

 

 

 

 

 

 

 

 

 

 

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Nordic Roaster Forum 2015 speakers http://nordicbaristacup.com/2015/06/nordic-roaster-forum-2015-speakers/ http://nordicbaristacup.com/2015/06/nordic-roaster-forum-2015-speakers/#respond Tue, 09 Jun 2015 09:38:38 +0000 http://nordicbaristacup.com/?p=7566  

We are working on some fantastic subjects and a series of brilliant speakers so book your ticket NOW.

 

Confirmed speakers :

 

Nordic ROaster Forum 2015 Maxwell Colonna Dashwood

 UK Barista Champion Maxwell Colonna Dashwood is coming to NR!

Multiple finalist in the WBC, he has been a great researcher and communicator on water quality management and issues for a long time. Maxwell is working on a book that will most likely be available while we’re having the NR!

Mostly this book looks to outline the chemistry behind water and its potential application to coffee, which is of course vast and ranging. The book is part science, part story and part manual.  Most of the scientific work he is doing is on grinding at the moment. But he is looking to expand the testing regarding water and hopes to have the NR audience be part of this.

 

Nordic Barista Forum 2015 Michael Sheridan

 

 

 

Michael Sheridan from CRS Coffeelands will share his experience with the new Castillo

hybrid and give us an insight in what choices the  Colombian coffee growers are confronted with.

We will also be tasting Caturra and Castillo from several farms in Colombia.

Nordic Barista Forum 2015 Nora Hindar

 

 

 

How does a person with no coffee experience start a coffee farm and within a few years succeed

in producing high quality coffees? Nora Hindar will be speaking about how she started the

project Motherland Farmers in Rwanda. We will be tasting some of the coffees produced at the farm.

Rob Hoos

 

 

 

 

Rob Hoos.

Modulating the Flavor Profile of Coffee – Working outside of machine limitations.

Applying profile roasting to intentionally make changes to the flavor profile of a particular coffee, and using that paradigm across different machines.

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Nordic roaster 2015 rules http://nordicbaristacup.com/2015/02/nordic-roaster-2015-rules/ http://nordicbaristacup.com/2015/02/nordic-roaster-2015-rules/#respond Thu, 26 Feb 2015 08:57:50 +0000 http://nordicbaristacup.com/?p=7506 Read more]]> Nordic Roaster Competition Rules 2015

 

The 2015 Nordic Roaster competition will be held at the Nordic Roaster event on the 5th to the 7th of November.

The aim is to reward the best overall roaster with the title “Nordic Roaster 2015”. The title is for the winner to use during its reigning year and can be used only by the winner.

 

Application process:

 

The competition is open only to 10 roasters.

Any roaster, regardless of geographic location, that is registered as a business and who is selling roasted coffee, roasted by themselves, can apply for participation.

 

The competition fee is 100 euro.

 

Since it is a Nordic Roaster Competition only applying roasters located in the Nordic countries will be granted a spot in the competition until the 31 August 2015.

(The Nordic countries are defined as Denmark, Finland, Iceland, Norway, Sweden, Åland Islands, the Faroe Islands and Greenland.)

 

After the 1. September any roaster can be granted a spot in the competition given that there are less than 10 Nordic roasters that have applied before the 31st of August.

Roasters located outside the Nordic countries can apply before 1. September, but will not be granted a spot in the competition until the 1st of September and will only be granted a spot if there are less than 10 Nordic roasters competing.

 

The first who pay the competition fee will be the first in line to enter the competition.

Competition fee will be refunded to those that has paid, and not having their application granted.

All applications will be treated by the “first come, first serve” principal.

 

The Competition

 

The 2015 Nordic Roaster competition will be held at the Nordic Roaster event on the 5th to the 7th of November.

There will be two (2) categories in the competition:

 

1. Washed Central-American Bourbon cultivars

 

In this category each roaster must submit 4 kg of a coffee from Central-America. The coffee can be from any country in Central-America (Guatemala, Honduras, El Salvador, Nicaragua, Costa Rica, Panama or Belize) and has to be a Bourbon cultivar or a mutation / selection of Bourbon. This means that the following cultivars are allowed in any cherry colour: Bourbon, Laurina, Tekisik, Caturra, Pacas, Villa Sarchi or any other cultivars that are considered to be a Bourbon. The coffee has to be processed by traditional washed, eco pulped or semi-washed methods where the pulp and mucilage has been removed before drying. The category is not open for natural processed coffees, pulped natural or honey processed coffees where the coffee has been dried in contact with mucilage or pulp. The coffee must be a single origin coffee, but can be a blend of coffees from smallholder farmers within one country.

 

2. Washed Ethiopian coffee

In this category each roaster must submit 4 kg of roasted coffee beans of any washed coffee, from Ethiopia. The coffee has to be processed by traditional washed, eco pulped or semi-washed methods where the pulp and mucilage has been removed before drying. The category is not open for natural processed coffees, pulped natural or honey processed coffees where the coffee has been dried in contact with mucilage or pulp. There are no limitations to cultivars used to produce the coffee. The coffee must be a single origin coffee, but can be a blend of coffees from smallholder farmers within one country. This means that the coffee can only come from one farm, one cooperative or one washing station.

 

Submitting coffees:

 

All competing roasters must submit 4 kilos of each coffee for each category. The coffee must be roasted by the competing roaster and must be available for sale from the roastery at the moment of the competition.
The coffee has to be delivered to Jens Nørgaard at :

THE FACTORY
 Roast Lab Copenhagen.

Refshalevej 163a st.th,
1432 København K before 09:00am on Friday the 6th of November 2015.

 

The roaster must mark each coffee bag with the following information:

 

1. Name of the roastery and the city and country it is located in.

2. Name of the coffee (Farm name, cooperative name, etc)

3. Country of origin and the area it is from within the country of origin.

4. Name of the cultivar (variety)

5. What post-harvest process was used

 

This information also has to be sent to jdn@vaa.dk before November 1st.

 

Evaluation:

 

The coffees will be evaluated by the attendees at the 2015 Nordic Roaster Forum.

The coffees will be evaluated by the cup-tasting method and will be tasted blind, meaning the attendees will not know which coffees they are tasting and from which roaster they were submitted.

 

The cupping brewing ratio will be 60 grams to 1000 grams of water. The extraction % will be set by the Nordic Roaster Forum organizing committee according to the grinder used.

The water will be filtered Copenhagen water set to a tds of 80- 100ppm by using reverse osmosis filters.

 

All attendees will submit one score sheet for each category.

The score sheets to be used is the same as the SCAA cupping forms that is basing their scoring scale on 0 to 100 where 100 points is the best.

 

After each round of cupping, the attendee will calculate their scores and submit the score sheet to the auditors. The auditors will calculate each coffee’s average score in each category and then add the two scores corresponding to one roasters submitted coffees together. The best possible score for one roaster can be 200 points.

 

The roaster that gets the best total score will be rewarded the title “Nordic Roaster 2015”.

 

In case of a split decision, the one roaster with the most total top scores will win.

There can only be one winner of the “Nordic Roaster 2015” title and there will be no category winners announced. The winner will get the Nordic Roaster trophy to keep until the next Nordic roaster competition is held.

The winner will be announced on Saturday the 7th of November during the Nordic roaster dinner.

 

Feedback session:

 

After each round of cupping there will be a 30 minute feedback round.

To make it a bit exciting, the attendees will be asked what their total score was and then give some comments on the coffees during this session.

This way the roasters can get some live feedback on their coffees from the attendees and roasters will get a feeling on which coffees are most likely to win.

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NRF 2014 Videos http://nordicbaristacup.com/2014/11/nrf-2014-videos/ http://nordicbaristacup.com/2014/11/nrf-2014-videos/#respond Mon, 10 Nov 2014 14:04:38 +0000 http://nordicbaristacup.com/?p=7437 DAY LECTURES VIDEOS FRIDAY Soft Introduction to coffee chemistry Video1, Video2, Video3
Coffee flavour formation and effect of roasting with or without oxygen Video1, Video2, Video3, Video4, Video5
Introduction to cupping methodology using multivariate statistics Video1, Video2, Video3
Presentation of a modified Probatino used for research at Department of Food Science at the University of Copenhagen Video1, Video2, Video3
Moisture Content and water activity Video1, Video2, Video3, Video4, Video5
SATURDAY Grinding, what is the latest news? Video1, Video2, Video3, Video4
Sourcing in Espirito Santo Video1, Video2, Video3, Video4
Biodynamic coffee farm Video1, Video2, Video3, Video4
Airflow and roasting Brazilian coffees Video1, Video2, Video3, Video4

 

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Nordic Roaster Forum 2014 images http://nordicbaristacup.com/2014/11/nrf-2014-images/ http://nordicbaristacup.com/2014/11/nrf-2014-images/#respond Fri, 07 Nov 2014 14:47:01 +0000 http://nordicbaristacup.com/?p=7476

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Nordic Roaster Competition 2014 – Results http://nordicbaristacup.com/2014/11/nordic-roaster-competition-2014-results/ http://nordicbaristacup.com/2014/11/nordic-roaster-competition-2014-results/#respond Sat, 01 Nov 2014 19:07:48 +0000 http://nordicbaristacup.com/?p=7430 We are happy to announce that the winner of the 2014 Nordic Roaster Competition is:

da Matteo from Sweden.

Congratulations!

The Nordic Roaster 2014 was held in Copenhagen during the Nordic Roaster Forum on the 30th of October – 1st of November.

There were 10 participating roasters and for the first time in the competition’s history they were all from the Nordic Countries.

This might be because the competition format was changed in 2014. The new rules can be read in full here.

Each roaster had to submit two coffees for the competition. One of the coffee had to be a washed coffee of traditional cultivar / variety (not Geisha)  produced in Central America. The second coffee had to be produced in either Kenya or Ethiopia and had to be washed. All coffees had to be traceable to one farm or a cooperative.

 

The coffees were  cupped blind in two rounds by the 45 attendees at the Nordic Roaster Forum . The attendees had to score the coffees based on the Cup of Excellence system from 0 to 100 points where 100 was the best score. All the scores given by the attendees for each coffee was added together and then averaged. The average from the two rounds were added together and the roaster with the highest average score after the two cuppings won the 2014 Nordic Roaster Competition and earned the title 2014 Nordic Roaster.

 

Below are the full results and the results from each round.

 Total average score and competition results:

Ranking

 

Roaster

 

Total average score

 

 

1

 

da Matteo

 

85,92460317

2

 

Tim Wendelboe

 

85,72202381

3

 

Drop Coffee

 

85,34642857

4

 

Love Coffee Roasters

 

84,80138889

5

 

Solberg & Hansen

 

83,88730159

6

 

Johan & Nyström

 

83,39761905

7

 

Koppi

 

82,99444444

8

 

Kaffe & Co

 

82,56388889

9

 

The Coffee Collective

 

81,73531746

10

 

Kaffitar

 

81,02222222

 Results and coffee code from the Central-America category:

Roaster

Coffee

Coffee no

Average score

 

Tim Wendelboe Honduras, Nacimiento. Red Bourbon.

8

86,57738095

Drop Coffee Costa Rica, Helsar de Zarcero. Villa Sarchi

6

85,14285714

da Matteo Costa Rica, Los Angeles. Red Catuaí

10

85,07142857

Kaffe & Co Costa Rica, Granitos Ortiz 2000 lot 17. Rec Catuaì

9

83,08333333

Solberg & Hansen El Salvador, La Hondurita. Pacamara

1

82,95238095

Love Coffee Roasters Costa Rica, Los Angeles. Red Catuaí

3

82,79166667

Johan & Nyström Guatemala, Finca de Dios Lot 18.

5

82,76190476

Koppi Costa Rica, Santa Rosa. Red Catuaí

2

81,91666667

The Coffee Collective Guatemala, Finca Vista Hermosa.

4

80,64285714

Kaffitar Guatemala, El Injerto. Bourbon

7

79,41666667

Results and coffee code from the Kenya and Ethiopia category:

Roaster

Coffee

Coffee no

Average score

 

Love Coffee Roasters Kenya, Karinga. SL 28/SL 34

10

86,81111111

da Matteo Ethiopia, Kochere. Heirloom.

8

86,77777778

Drop Coffee Kenya, Gikirima. SL28/SL 34

4

85,55

Tim Wendelboe Kenya, Mutheka. SL 28/SL 34

5

84,86666667

Solberg & Hansen Kenya, Kagere. SL 28/SL 34 (Arabica)

7

84,82222222

Koppi Kenya, Kabingara. SL 28/SL 34

6

84,07222222

Johan & Nyström Kenya, Karinga. SL 28/SL 34

3

84,03333333

The Coffee Collective Kenya, Kieni. SL 28/SL 34

9

82,82777778

Kaffitar Kenya, Gathaiti.Ruiru 11, SL 28 / SL 34

1

82,62777778

Kaffe & Co Kenya, Karatu. SL 28/ SL34

2

82,04444444

 

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2014 PRELIMINARY PROGRAM http://nordicbaristacup.com/2014/09/2014-preliminary-program/ http://nordicbaristacup.com/2014/09/2014-preliminary-program/#respond Sun, 14 Sep 2014 12:45:11 +0000 http://nordicbaristacup.com/?p=7238 Read more]]> Location For Nordic Roaster 2014
THE FACTORY. ROASTLAB COPENHAGEN
Refshalevej 163a st. th.
1432 København

 

Day Program – (Preliminary) Time
THURSDAY
 Meet & Greet  16:00
Nordic Roaster cupping 1 18:30
Nordic Roaster cupping 2  19:30
Discussion and drinks  20:30
 FRIDAY
Coffee & croissant  08:00
Welcome to Nordic Roaster Forum  09:00
Soft Introduction to coffee chemistry  09:05
Coffee flavour formation and effect of roasting with or without oxygen  09:30
Short break  10:35
Introduction to cupping methodology using multivariate statistics  11:00
Cupping session using multivariate statistics methodology  11:45
Lunch  12:15
Presentation of a modified Probatino used for research at Department of Food Science at the University of Copenhagen  13:15
Traditional cupping of High vs Low airflow? 14:00
Short break  14:45
 Moisture Content and water activity  15:15
Cupping AW and H20 samples  16:00
Presentation of the results of the cupping  16:30
End of day discussion and panel debate 17:00
Beers
Dinner buffet at Tietgen, Slotsholmsgade 3, 1216 Copenhagen 19:00
 SATURDAY
Coffee & croissant 08:00
Grinding, what is the latest news? 09:00
Grinding cupping 09:45
Short break 10:30
Sourcing in Espirito Santo 10:45
Espirito Santo cupping 11:30
Lunch 12:00
Biodynamic coffee farm 13:00
Camocim cupping 13:45
Short break 14:30
Airflow and roasting Brazilian coffees 15:00
Isabela cupping 15:45
End of day discussion and panel debate 16:30
Beers
Dinner & Nordic Roaster announcement at Tietgen, Slotsholmsgade 3, 1216 Copenhagen 19:00
 SUNDAY Location: THE FACTORY. ROASTLAB COPENHAGEN, Refshalevej 163a st. th. 1432 København
Meet & Greet 09:00
Open Board Meeting 10:00
End of NRF 2014 12:00

 

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Accomodation for Nordic Roaster Forum 2014 http://nordicbaristacup.com/2014/08/accomodation-for-nordic-roaster-forum-2014/ http://nordicbaristacup.com/2014/08/accomodation-for-nordic-roaster-forum-2014/#respond Thu, 28 Aug 2014 13:13:53 +0000 http://nordicbaristacup.com/?p=7206 Please follow the link beneath and use the provided discount/promocode for 15-20% discount on your stay at Hotel Danmark

 

http://www.brochner-hotels.dk/da/vores-hoteller/hotel-danmark/

 

Discount/promo code : 788469

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NORDIC ROASTER FORUM 2014 http://nordicbaristacup.com/2014/08/nordic-roaster-forum-2014/ http://nordicbaristacup.com/2014/08/nordic-roaster-forum-2014/#respond Wed, 20 Aug 2014 14:29:24 +0000 http://nordicbaristacup.com/?p=7162 Nordic Roaster Forum 2014 will be held in Copenhagen, Denmark on October 31st and November 1st.

The venue is :

THE FACTORY
 Roast Lab Copenhagen

Refshalevej 163a st.th.

1432 København K

Thursday 30th of October there will be Nordic Roaster Competition at 6.30pm precisely. Same place as above.

Lectures in roasting (air flow, with or without oxygen), grinding, varieties, which will be followed up with cuppings.

Tickets are available, now right here.

 

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NORDIC ROASTER 2014 RULES http://nordicbaristacup.com/2014/08/nordic-roaster-2014-rules/ http://nordicbaristacup.com/2014/08/nordic-roaster-2014-rules/#comments Tue, 05 Aug 2014 21:30:02 +0000 http://nordicbaristacup.com/?p=7196 Read more]]> The Nordic Roaster competition will be held at the Nordic Roaster event on the 30th of October. The aim is to reward the best overall roaster with the title “Nordic Roaster 2014”. The title is for the winner to use during its reigning year and can be used only by the winner.

Application process:

The competition is open only to 10 roasters.

Any roaster, regardless of geographic location, that is registered as a business and who is selling roasted coffee, roasted by themselves, can apply for participation.

The competition fee is 100 euro.

Since it is a Nordic Roaster Competition only applying roasters located in the  Nordic countries will be granted a spot in the competition until the 31 August 2014. (The Nordic countries are defined as Denmark, Finland, Iceland, Norway, Sweden, Åland Islands, the Faroe Islands and Greenland.)

After the 1. September any roaster can be granted a spot in the competition given that there are less than 10 Nordic roasters that have applied before the 31st of August.

Roasters located outside the Nordic countries can apply before 1. September, but will not  be granted a spot in the competition until the 1st of  September and will only be granted a spot if there are less than 10 Nordic roasters competing.

The first who pay the competition fee will be the first in line to enter the competition. Competition fee will be refunded to those that has paid, and not having their application granted. All applications will be treated by the “first come, first serve” principal.

The Competition

The competition will take place at the meet and greet party on the 30th of October at 18:30 (6.30pm) to 20:30 (8.30pm) at the THE FACTORY 
Roast Lab Copenhagen.
Refshalevej 163a st.th,
1432 København K .  The competition will take 3 hours.

There will be two (2) categories in the competition.

  1. Washed Central-American non-Geisha coffee

In this category each roaster must submit 4 kg of a coffee from Central-America. The coffee can be from any country in Central-America (Guatemala, Honduras, El Salvador, Nicaragua, Costa Rica, Panama or Belize) and can be of any traditional cultivar except Geisha / Gesha and has to be processed by traditional washed, eco pulped or semi-washed methods where the pulp and mucilage has been removed before drying. The category is not open for natural processed coffees, pulped natural or honey processed coffees where the coffee has been dried in contact with mucilage or pulp..  The coffee must be a single origin coffee, but can be a blend of coffees from smallholder farmers within one country.

  1. Washed Kenyan or Ethiopian coffee

In this category each roaster must submit 4 kg of roasted coffee beans of any washed coffee, from Kenya or Ethiopia. There are no limitations to cultivars used to produce the coffee. The coffee must be a single origin coffee, meaning it can only come from one farm or one cooperative.

Submitting coffees:

All competing roasters must submit 4 kilos of each coffee for each category. The coffee must be roasted by the competing roaster and must be available for sale from the roastery at the moment of the competition.

The roaster must mark each coffee bag with the following information:

  1. Name of the roastery and the city and country it is located in.
  2. Name of the coffee (Farm name, cooperative name, etc)
  3. Country of origin and the area it is from within the country of origin.
  4. Name of the cultivar (variety)
  5. What post-harvest process was used

This information also has to be sent to NR Adm. before October 1st.

Evaluation:

The coffees will be evaluated by the attendees at the 2014 Nordic Roaster Forum.

The coffees will be evaluated by the cup-tasting method and will be tasted blind, meaning the attendees will not know which coffees they are tasting and from which roaster they were submitted.

The cupping brewing ratio will be 60 grams to 1000 grams of water. The extraction % will be set by the Nordic Roaster Forum organizing committee according to the grinder used.

 

The water will be filtered Copenhagen water set to a tds of  60- 70ppm ( appr. 110 micro siemens conductivity) by using reverse osmosis filters with bypass – Carbon hardness : 2º Total Hardness : 2º

All attendees will submit one score sheet for each category.

The score sheets to be used is the same as the SCAA cupping forms that is basing their scoring scale on 0 to 100 where 100 points is the best.

After each round of cupping, the attendee will calculate their scores and submit the score sheet to the auditors. The auditors will calculate each coffee’s average score in each category and then add the two scores corresponding to one roasters submitted coffees together. The best possible score for one roaster can be 200 points.

The roaster that gets the best total score will be rewarded the title “Nordic Roaster 2014”.

In case of a split decision, the one roaster with the most total top scores will win.

There can only be one winner of the “Nordic Roaster 2014” title and there will be no category winners announced. The winner will get the Nordic Roaster trophy to keep until the next Nordic roaster competition is held.

The winner will be announced on Saturday the 1st of November during the Nordic roaster dinner.

Feedback session:

After the two rounds of cupping and while the attendees are waiting for the scores to be added, there will be a 30 minute feedback round where the coffees are unveiled.

To make it a bit exciting, the attendees will be asked what their total score was and then give some comments on the coffees during this session.

This way the roasters can get some live feedback on their coffees from the attendees and roasters will get a feeling on which coffees are most likely to win.

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