Coffee Competition Beans How to Choose Coffee Brewing Competition Beans Coffee Brewing Competition Beans How to Choose Choice Beans

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I always struggle when I choose coffee to compete in the brewing cup (Brewers Cup) and the barista championship (Barista Championship). For me, the problem is the concept of "objective quality", a coffee that is better and more competitive than ordinary delicious coffee.

When I participate in the competition for the first time, I will choose a cup of coffee that I think is very delicious and want to share it with the judges. I crafted a demonstration around it, studied the recipe, and tried to make the coffee taste the best. It won me the national championship, but it didn't go any further. Then I began to study the concept of objective quality. Regardless of personal preference, the quality of some coffees is objectively better than others. Tastes like clarity, intensity and higher value are all part of this quality. For example, acidic coffee such as pineapple is generally considered to be of higher quality than acidic vinegar coffee, although both can be described as highly acidic coffee. This is part of the reason why I struggle, because I can't completely get rid of my personal preferences. Even if the coffee is more expensive, I can't find it is of higher quality right away.

I'm still not 100% sure that I'm objective in choosing coffee, so I have to design a selection system. In 2020, a sample of coffee was sent to me for consideration in April, and I decided to use the same coffee at the Brewers Cup and Barista tournaments. In order to make the selection process as fair as possible, I filled the coffee in a blind cup and added some regular but similar batches for reference. I made a lot of notes about aroma, taste, taste and balance. Then I emptied the cup without checking which is which (although this is obvious, but I will return to this point). Then I tried to forget it, and a few days later I put the coffee in the cup again. This time I checked which cup of coffee was in which cup and looked through my notes to see if I had the same experience as before.

At this point, I'm pretty sure, but I also decided to try coffee as espresso before I made my final choice. I took the coffee to the local coffee shop where I worked and took some pictures with the EK grinder and the Black Hawk coffee machine. I used 20 grams of lenses in 24 seconds and 50 grams of lenses. Considering that the samples I got from April are baked, I think the photos I took are very delicious. My conclusion is that I prefer to drink the same coffee in three rounds.

Two of the samples are strictly fermented coffee, which tastes strange because it seems to be very popular in the competition over the past few years, and I asked April to find me some similar coffee. I don't like that coffee very much. to be honest, although the price of that coffee is very high, I haven't found much in terms of objective quality. They taste a little rotten, which also comes from a person who loves natural coffee; there is something called too much fear. So I decided to choose the third kind, a natural gypsum from Ethiopia. It has the taste of tropical fruit, the scent of cherry blossoms and the sour taste of white wine. It meets my requirements in quality.

Now I'm just waiting for the coffee from Copenhagen to be transferred to Norway for me. I decided to bake it in small batches of 600 grams each. I have a natural coffee stock from Burundi. I now use it to make a beta version of espresso material, and I will use it as a starting point for making gesha. I'm not sure whether my choice is significantly influenced by personal preferences. In spite of this, I decided that when I stood on the stage, I wanted to show my favorite coffee with a smile, not because it was different or popular, so I thought it would get good grades.

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