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weeks before the competition. beans and roast the single origin coffee. The judges need to see
In the first day, the competitors will get the informa- that the competitor are able to detect the defects of green beans
tion about the coffees that you are going to receive, for ex- that affects the quality of the cup. The competitor will also have
ample, region, farm, altitude, processing method, and variety. to test the humidity, density and check the screen size of the
In the same day the competitor will also receive 6 kilograms beans. In the third day the competitor have to roast the blend,
of a dummy coffee in order to roast a few batches to see how following by blind cupping the coffees each competitor roasted.
the roaster works, reacts, and to get used to it. The competitors The judges also cup all the coffees in blind and the score sheets
will have to sample roast the coffees they will receive for pro- from all three days are calculated and the competitor that has
duction roasting to create a roasting plan in which they have the highest points wins.
to enter the start temperature, end temperature, start weight, The World Coffee Roasting Championship this year
end weight, the end color of the beans and predicted time. In in Shanghai, we had single origin from Panama - washed and
the same plan, the competitor also have to describe the heat honey processed with 10.5% humidity and three single origin
application as well as to describe the quality of the cup and the beans for the blend from Guatemala, Colombia and China - all
taste planned (aromas, flavors, acidity, aftertaste, body, and are washed process. After all the competitor cupped the coffees,
balance). all of us were really proud of what we achieved. The moment
In the second day, the competitor have to grade green they announced me as the winner, the feeling was indescribable,

my dream came true.
About Alexandru Niculae
I discovered my passion about coffee about 4 years ago
in Miami, Florida when I visited a specialty coffee roastery. I am
always searching for the best coffees because I was competing
in the Brewers Cup. Roasting gives me the opportunity to create
the most interesting roasting profiles that accentuate the hard
work of the farmers. I really enjoy roasting every coffee as it
comes with a new challenge and pushes me to become better. I
can never get bored of it.
2014 National Brewers cup champion, 16 place in
th
Rimini.
th
2015 National Roasting champion, 8 place in Go-
thenburg
st
2016 National Roasting champion, 1 place in Shanghai

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