Page 48 - #53 English

Cover Story

Coffee Roasters’ Approach to Different Types of Roast:
Commercial / Specialty / Competitions
Purpose of the roast is very important in determining roasting
profiles and techniques. For commercial beans, Ryan Tan, the 2015 World
Siphonist Champion, told us “It’s all about the clients and what the clients
wants.” This is very important as who we are catering, at least bear in mind
that we do not roast coffee for just ourselves to drink. “For a commercial
Brazil in an espresso blend, if the customers want chocolaty and nutty notes
and the body, you should roast for that. Instead of trying really hard to bring
out the acidity when the customers didn’t want it in the first place” said
Regina Tay, 2016 Singapore Barista Champion. While Jeremy Zhang, 2015
China Barista Champion shared with us “For commercial, it depends on two
factors: what beans do you have and what do you want out of it.” Commer-
cial roasting sums up the major coffee market where it focus on entirely on
consumer’s demand.
Ryan Tan
2015 World Siphonist Champion

Sasa Sestic Hidenori Izaki
2015 World Barista Champion 2014 World Barista Champion Stefanos Domatiotis
2014 World Brewers Cup Champion

Jake Hu Jeremy Zhang Regina Tay
WCE representative 2015 China Barista Champion 2016 Singapore Barista Champion
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