We are happy to announce that the winner of the 2016 Nordic Roaster Competition is:
Tim Wendelboe from Oslo, Norway.
The Nordic Roaster 2016 was held in Copenhagen during the Nordic Roaster Forum on the 27th – 29th of October.
There were 9 participating roasters, all from Nordic countries.
Each roaster had to submit two coffees for the competition. One of the coffees had to be a washed coffee of a Bourbon cultivar, selection or mutation, produced in Central America. The second coffee had to be produced in Colombia and had to be washed. All coffees had to be traceable to one farm or a cooperative.
You can read the rules here.
The coffees were cupped blind in two rounds by the 50+ attendees at the Nordic Roaster Forum . The attendees had to score the coffees based on the Cup of Excellence system from 0 to 100 points where 100 was the best score. All the scores given by the attendees for each coffee was added together and then averaged. The average from the two rounds were added together and the roaster with the highest average score after the two cuppings won the 2015 Nordic Roaster Competition and earned the title 2016 Nordic Roaster.
Below are the full results and the results from each round.
During the 2016 Nordic Roaster Forum, the attendees were divided in to 6 groups and given a challenge to roast a Colombian coffee from Tarqui as good as they could on an Ikawa roaster.
The coffees were later cupped and team number 3 was voted the best profile.
You can download all the profiles the teams submitted for this informal Challenge here.
Please feel free to download, use and share these roast profiles.
CoffeeMind is running their exclusive Sensory Performance course Monday to Tuesday (the 31st of October – the 1st of November) right after Nordic Roaster Forum. The course is a perfect follow-on on the talks on Sensory Methodology by Ida and Morten. Therefore we will like to give you a special offer on the course! If you sign up and use the discount code: nrf2016 you will get 15% discount. Here is a link to the course with discount: https://coffee-mind.com/nrf2016
The Sensory Performance course is the perfect step for those who wish to improve their sensory skills and their expertise as a coffee taster. The Sensory Scientist at CoffeeMind, Ida Steen, has taken the best from her education in Sensory and Consumer Science from the University of Copenhagen, and merged it with the needs of the specialty coffee industry to design this innovative course in order to improve the precision within which quality is controlled by people within the organization. You will be engaged in a training process that charts your sensory skills and how they develop throughout the course. After two days of assessing your sensory skills and training, you will know exactly where your strengths and weaknesses lie when it comes to coffee tasting. This will provide you with the best opportunity to optimize your skills as a coffee taster.
Read more about the course here: https://coffee-mind.com/nrf2016
Here is the official program for the 2016 Nordic Roaster Forum
We are happy to announce that the following speakers will share their knowledge by giving interesting lectures at the 2016 Nordic Roaster Forum. This year we have decided to keep the topics a bit secret, but we can reveal where these brilliant speakers work:
- Joanne Berry – Nordic Approach
- Måns Akne Andersson – 32 cup and consultant
- Jeremy Challender – Prufrock
- Morten Munchow – Coffee Mind
- Ida Steen – Coffee Mind
- Chrystel Monthean – Yara
- Thomas Harttung
- Klaus Thomsen – The Coffee Collective
- Mads Kleppe – noma
- Mikaela Wallgren – The Coffee Collective
- Bradley Nelson – Ikawa
- Mette Marie Hansen – Sucafina
- Christian Klatt – Hemro Group
The list will be updated as we get more confirmations.
In addition to the lectures we will also be conducting the 2016 Nordic Roaster Competition during the event.
Our official partner: Hotel Babette Guldsmeden is perfectly located close to the NRF 2016 venue.
It is only 4 minutes by boat from Nordre Toldbod and a 4 minutes walk from the boat to The Factory.
The Guldsmeden Hotels are Green Globe certified, which is one of the most exacting certifications available to the hospitality sector.
Green Globe´s 360-degree sustainability management system ensures our very best efforts in every aspect of the daily operations of our hotels.
Green Globe audits its members once a year, and demand a 5% improvement on a given area. This ensures our continued commitment to keeping it green. Read more about Green Globe on greenglobe.com!
THE GOLDEN Ø
The Ø-label is regulated by the Danish Ministry of Food & Agriculture, and the golden Ø is only given to restaurants with a percentage above 90 in regards to organic produce.
We are audited by a representative from the ministry 3 times per year, and our most recent score was 98,6% organic! General thoughts on sustainable operations…
The harder it is to achieve, the easier it is to maintain. This has been our experience. Being subjected to scrutiny that leaves no stone unturned, means that we are now at liberty to focus on our good atmosphere and hostmanship, and not worry about whether we have been thorough enough in our sustainability efforts.
All Guldsmeden Hotels have achieved the official Golden Ø label, signifying above 90% organic food.
Special prices when using our corporate code ( which You will receive by mail ) :
SINGLE ROOM : DKK 995,-
SUPERIOR SINGLE ROOM : DKK 1095,-
DOUBLE ROOM : DKK 1195,-
SUPERIOR DOUBLE ROOM : DKK 1395,-
BREAKFAST : DKK 175,-
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Tickets available now for Nordic Roaster Forum 2016
Nordic Roaster Forum 2016 will be held in Copenhagen, Denmark on October 28th and October 29th
The venue is :
THE FACTORY Roast Lab Copenhagen
Refshalevej 163a st.th.
1432 København K
Buy tickets here
Nordic Roaster Competition Rules 2016
The 2016 Nordic Roaster competition will be held at the Nordic Roaster event on the 27th to
the 29th of October.
The aim is to reward the best overall roaster with the title “Nordic Roaster 2016”. The title is for
the winner to use during its reigning year and can be used only by the winner.
The competition is open only to 10 roasters.
Any roaster, regardless of geographic location, that is registered as a business and who is
selling roasted coffee, roasted by themselves, can apply for participation.
The competition fee is 620 euro and includes one attendee ticket to the Nordic Roaster Forum.
Since it is a Nordic Roaster Competition only applying roasters located in the Nordic countries
will be granted a spot in the competition until the 31 August 2016.
(The Nordic countries are defined as Denmark, Finland, Iceland, Norway, Sweden, Åland
Islands, the Faroe Islands and Greenland.)
After the 1. September any roaster can be granted a spot in the competition given that there
are less than 10 Nordic roasters that have applied before the 31st of August.
Roasters located outside the Nordic countries can apply before 1. September, but will not be
granted a spot in the competition until the 1st of September and will only be granted a spot if
there are less than 10 Nordic roasters competing.
The first who pay the competition fee will be the first in line to enter the competition.
Competition fee will be refunded to those that has paid, and not having their application
All applications will be treated by the “first come, first serve” principal.
The 2016 Nordic Roaster competition will be held at the Nordic Roaster event on the 27th to
the 29th of October.
Each competing roastery must have one person present during the evaluation of the
coffees and the award ceremony on Saturday the 29th of October.
There will be two (2) categories in the competition:
1. Washed Central-American Bourbon cultivars
In this category each roaster must submit 4 kg of a coffee from Central-America. The
coffee can be from any country in Central-America (Guatemala, Honduras, El Salvador,
Nicaragua, Costa Rica, Panama or Belize) and has to be a Bourbon cultivar or a mutation
/ selection of Bourbon. This means that the following cultivars are allowed in any cherry colour:
Bourbon (including Laurina, Pointu & Elite,) Arusha, Semperflorens, Mibirizi,
Jacskon,Tekisik, Caturra, Pacas and Villa Sarchi.
The coffee has to be processed by traditional washed, eco pulped or semi-washed methods where the pulp and mucilage has been removed before drying. The category is not open for natural processed coffees, pulped natural or honey processed coffees where the coffee has been dried in contact with
mucilage or pulp. The coffee must be a single origin coffee, but can be a blend of coffees
from smallholder farmers within one country for example a cooperative coffee.
2. Washed Colombian coffee
In this category each roaster must submit 4 kg of roasted coffee beans of any washed
coffee, from Colombia. The coffee has to be processed by traditional washed, eco pulped
or semi-washed methods where the pulp and mucilage has been removed before drying.
The category is not open for natural processed coffees, pulped natural or honey
processed coffees where the coffee has been dried in contact with mucilage or pulp.
There are no limitations to cultivars used to produce the coffee. The coffee must be a
single origin coffee, but can be a blend of coffees from smallholder farmers within one
country for example a cooperative coffee.
All competing roasters must submit 4 kilos of each coffee for each category. The coffee must
be roasted by the competing roaster and must be available for sale from the roastery at the
moment of the competition.
The coffee has to be delivered to Jens Nørgaard at the THE FACTORY Roast Lab
Copenhagen. Refshalevej 163a st.th, 1432 København K before 08:30am on Friday the 28th
of October 2016.
The roaster must mark each coffee bag with the following information:
1. Name of the roastery and the city and country it is located in.
2. Name of the coffee (Farm name, cooperative name, etc)
3. Country of origin and the area it is from within the country of origin.
4. Name of the cultivar (variety)
This information also has to be sent to email@example.com before October 20th.
The coffees will be evaluated by the attendees at the 2016 Nordic Roaster Forum.
The coffees will be evaluated by the cup-tasting method and will be tasted blind, meaning the
attendees will not know which coffees they are tasting and from which roaster they were
submitted. There will be one cupping on the Friday and one on the Saturday.
The cupping brewing ratio will be 65 grams to 1000 grams of water. The extraction % will be
set by the Nordic Roaster Forum organizing committee according to the grinder used. As an
example in 2015 we used a Mahlkönig EK 43 grinder and the cupping strength was
approximately TDS 1,3 yielding an extraction % of 21,3. Bare in mind that all coffees will
extract slightly different. We aim for an average good extraction for all.
The water will be filtered Copenhagen water set to a tds of 80- 100ppm by using reverse
All attendees will submit one score sheet for each category.
The score sheets to be used is the same as the Cup of Excellence cupping forms that is basing
their scoring scale on 0 to 100 where 100 points is the best.
After each round of cupping, the attendee will calculate their scores and submit the score sheet
to the auditors. The auditors will calculate each coffee’s average score in each category and
then add the two scores corresponding to one roasters submitted coffees together. The best
possible score for one roaster can be 200 points.
The roaster that gets the best total score will be rewarded the title “Nordic Roaster 2016”.
In case of a split decision, the one roaster with the most total top scores will win.
There can only be one winner of the “Nordic Roaster 2016” title and there will be no category
winners announced. However the full results will be published on the Nordicbaristacup.com
The winner will get the Nordic Roaster trophy to keep until the next Nordic roaster
competition is held.
The winner will be announced on Saturday the 29th of October during the Nordic roaster
dinner where one representative from each competing roaster must be present.
After each round of cupping there will be a 30 minute feedback round.
To make it a bit exciting, the attendees will be asked what their total score was and then give
some comments on the coffees during this session.
This way the roasters can get some live feedback on their coffees from the attendees and
roasters will get a feeling on which coffees are most likely to win.