Matt Winton earned the title of 2021 World Brewers Cup Champion with his exceptional blend of Catucai and Eugenioides. We spoke to Matt about his competition coffee: how it was prepared, the roasting process and blending, use of Eugenioides and the importance of water.

Why exactly did Matt Winton choose to roast on ROEST for the World Stage? In this blog post, we will share his 6 reasons why and how ROEST can be of assistance in these competitions.

Adrian Berg, coffee roaster and two-time Norwegian Barista Champion, got the exciting opportunity to participate in the World Barista Championship 2021 (WBC). He was determined to roast his own competition coffee, and luckily for us, decided to use ROEST Sample Roaster on his WBC journey! We caught up with Adrian to find out how he prepared and built his final WBC-espresso profile with the help of ROEST.

In mid-2019, specialty coffee importer Condesa Co.Lab celebrated its seventh birthday. Managing Director Stephen Bannister says that after those seven years of growth, the team felt established and successful. He said that even then, the team was optimistic about the future – however, he also acknowledges that they weren’t entirely prepared for what it would bring.

When buying coffee, it’s vital that your trader understand your needs. The Quality Control labs are constantly working to maintain calibration across locations and teams. It’s challenging, for sure. But a good combination of the right equipment and attitude makes it possible.

Mercanta: “Coffee is a core component of many developing nations’ livelihoods, and we as importers have the ability to support and sustainably improve these communities. By connecting with producers, roasting, and sampling their coffee, we hope to give them a steppingstone into premium markets. Assessing quality with the right tools, such as the ROEST, allows us to achieve these goals within each of our offices.”

After green bean evaluation and sample roasting, cupping is the final and exciting step of Quality Control process. Cupping gives you an understanding of your coffee, its aromas and flavours and provides an important feedback. It helps to track progress of the quality or backtrack potential quality issues. Read how this process is done by Quality Control Lab Manager.