Professional coffee roasting | introduction of the rules and results of the 2017 Nordic Baking Competition

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The 2017 Nordic Cup Baking Competition ended last month. Nordic roaster Tim Wendelboe from Norway won the second place with both self-selected beans and designated beans, winning the championship with the first average score for the third year in a row and the sixth time in a row. The achievement is really quite amazing!

There is no introduction to the Nordic Bakery Competition. The 2017 schedule is 10: 12: 10: 14, which cuts directly into the 2017 rules.

There are two events in the competition

Item 1, designated beans: each contestant will receive 30 kilograms of the same raw beans provided by the conference sponsor, which will be received around the beginning of September. All contestants can bake in a way that suits their preference and finally hand over 10 kilograms of finished products to the conference to participate in the competition.

Item 2, optional beans: beans must be washed in Colombia, semi-washed or ecologically peeled beans must remove pectin before drying. Beans that cannot be tanned, peeled, insolated or honey-treated must be of a single variety, but can be raw beans of a single national smallholder combination (for example, cooperative beans). After baking, hand over 4 kilograms of finished products to participate in the competition.

Submit beans

Contestants must submit 10 kilograms of designated beans and 4 kilograms of optional beans and pack them in 250g bags. All submitted beans must be baked by the contestants, and the optional beans must be sold simultaneously at the contestant's store during the competition.

Coffee submitted for comparison must be delivered by 08:30 on 2017-10-13

Rating:

Scored by participants in the Nordic Baking Forum, using a blind test, the raters will not know who the roaster of the coffee is. (part of the standard for grinding and water consumption)

Each grader filled in a COE standard score form for each of the two competition beans, and scored a full score of 0-100100 among the divisions.

After the score form is sent out, the auditors will add up and average the respective scores of each contestant in the two items, and finally add up the average score of the two items, so the highest possible total score for each contestant is 200 points, and the one with the highest total score wins.

The point is, whether it is designated beans or optional beans, the contestants bake multiple batches with their own machines in their own stores, and then submit them to the conference according to the results of their own cup tests. normally, they should avoid the flavor caused by all baking mistakes.

The results are as follows. Tim Wendelboe won the championship again with a total score of 175.54 averaging 87.77. the second place was also the old face Solberg&Hansen, with a total score of 174.79 and an average of 87.395. But Tim Wendelboe only got the second highest score, whether it was designated beans or optional beans.

The ranking of designated beans is as follows, Solberg&Hansen unexpectedly fell to the seventh.

The cup test flavor orientation of specified beans is as follows, please pay attention to the defective taste of the scarlet letter and the winning flavor of the green characters. Specify the Da that ranks first in beans. Baked strawberry flavor, but some people drink that he has underdeveloped defective flavor, the second place Tim is the only flawless flavor, and baked out cranberry, strawberry flavor. Other blemishes include baking, astringency, overdevelopment, gray, bitterness, metal, underdevelopment, dry taste, flat boredom, etc., and astringency (4) and underdevelopment (4) are more common.

The ranking of self-selected beans is as follows, Solberg&Hansen won the first place by pulling back a city.

The cup test flavor orientation of optional beans is as follows, Solberg&Hansen flawless taste, and significant flower aroma, but also citrus, peach, BlackBerry and other fruit aromas, bean species is Kaddura. It is the Tim Wendelboe baked Tibica that tastes dry, but it is also floral and has sweet fruit flavors such as cantaloupe, red berries and citrus. The blemish taste of the optional beans seems to be no less than that of the designated beans.

The above cup test results show that the Nordic baking method is easy to bring astringency and underdevelopment, and the products produced by famous experts are the same, there is no myth. In addition, this year's optional beans did not disable Geisha, but Geisha did not appear. Does Colombia not have a Geisha that meets the quality requirements of the Nordic Bakery Competition?

If you are interested in the content and method of the game, you can click on the website to see the post-match record: (HTTP://NORDICBARISTACUP.COM/2017/10/RESULTS-NORDIC-ROASTER-FORUM-2017/).

And in the relevant films (believe me, you can't watch them), we have observed some interesting phenomena. Here is divided into sun bean baking method and baking bean concept to share with you:

The first is the method of baking beans in the sun, which can be found in the film.

1. Few people in northern Europe seem to focus on the baking of sun-dried beans (I don't know if it has something to do with flavor preferences).

2. For the baking of the sun method, Da Matteo, who won the first place, used a baking curve that was fast among all the contestants. He thought that in the flavor development of this sun bean, it was relatively fast, so the development period lasted only 6.7%. In a short period of 39 seconds, he thought that the flavor had been fully developed.

3. Te&Kaffi, the fifth, thinks that sun-dried beans are suitable for lower entry temperature, longer Mena reaction period and shorter Development time.

And then there's the idea of baking beans.

The first is the influence of the throttle:

1. In the film, it can be found that more than one baking bean factory mentioned the improvement of the cleanliness of the windgate, as well as the adjustment of the throttle and firepower are mutual.

2. The importance of the experiment and sample roasting. Ex: Te&Kaffi did a full 4 × 4 experiment to find the appropriate parameters.

3. The Patrik of April uses Rate of Rise at different times to establish the baked bean database and correspond to the raw bean file.

4. Both Tim Wendelboe and Patrik will judge the moisture and the density of raw beans before baking to determine the firepower after entering the beans.

Anyway! Although there are hundreds of ways to bake beans, it is not difficult to find that some excellent bakers have begun to set up so-called "baking experimental methods", "raw bean files" and "baking databases" according to their own baking styles.

Behind the simplicity, it requires a lot of logical thinking and scientific deduction. However, once the suitable way is found, it will save a lot of cost for the follow-up personnel training and materials.

This is really a very interesting competition. I am sure that every contestant is familiar with the rules of the competition (including grinding and water), and the ability of self-cup testing and evaluation is also top, especially in the part of optional beans. Their (or team) mouth and nose did not pass, can not be submitted, after the submission was judged in the field did not drink a lot of flaws, but also was announced around the world. Will it affect your goodwill? in fact, you worry too much. A sincere attitude trumps everything. Whether it is good or bad in a pragmatic attitude will only become the driving force of re-evolution.

The announcement of flavor defects is just a process, and the point is that everyone has made progress through discussion! Sure enough, this is it.

BE TOGETHER, ACT TOGETHER, LEARN TOGETHER.