In our star panel we would like to explore the topics related to roasting for competitions with world finalists of Barista, Roasting and Cuptasting and approach the topics from competitor, judge and roaster perspective.
Is there something like "competition coffee" or a "competition roast"?
What makes it hard to roast coffee for competitions?
How to make the most out of very small lots?
Panelists: John Gordon (New Zealand) - World Barista Finalist, experienced competitor
Dajo Aertssen (France) - World Cuptasting finalist, sensory judge, roaster and competitor
Matt Karczewski (Poland) - World Coffee Roasting Finalist, roaster, coffeeshop owner
Moderator: Jane Lash (Poland) - WCE Sensory Judge, AST in Brewing and Roasting, competition coach.