ROASTING • CHAMPIONS • ASITD 2023

Securing a silver medal in a roasting competition is no small feat. It required dedication, skill, and a whole lot of passion. But against all odds, my team and I emerged victorious. The journey to the podium was anything but easy. We faced challenges, setbacks, and moments of doubt. Yet, with unwavering determination and teamwork, we delivered!

The buzz was palpable as Laura’s Coffee prepared to take on the challenge of the second edition of the prestigious roasting competition for the 5 GGC countries hosted in the UAE. The journey that ensued was nothing short of exhilarating, filled with moments of intensity and invaluable growth.

My team poured their hearts and souls into perfecting our roasts, equipped with an arsenal of tools that helps with quality checks, including color meters, water activity meters, and moisture meters.

Each day brought new insights as we delved deeper into the intricacies of the roasting process. From understanding the nuances of flavor development to mastering the art of consistency, every step was a lesson in craftsmanship and dedication.

But the road to success was not without its challenges. Perhaps the most daunting task was familiarizing ourselves with our new roasting machine, ROEST, which arrived just in time for the competition. Despite the tight timeline, we embraced the opportunity to learn and adapt, turning obstacles into opportunities for growth.

As the competition drew nearer, our commitment to excellence never wavered. Countless hours were spent roasting, cupping, and refining our techniques, each batch a testament to our unwavering dedication to our craft.

Yet, amidst the intensity, there were moments of uncertainty. A malfunctioning heating element threatened to derail our progress, but with quick thinking and resourcefulness, we were able to overcome the setback and emerge stronger than before.

Another unforeseen challenge arose with the limited supply of competition water, forcing us to rethink our approach and adapt our strategy on the fly. It was a test of our resilience, but one that ultimately strengthened our resolve and sharpened our skills.

In the end, our efforts were rewarded with a sense of accomplishment that transcended the confines of competition. While the coveted first place eluded us, our second-place finish was a testament to the passion and dedication of our team.

The ASITD Roasting Competition presented us with a unique challenge: to showcase our skills in both single-origin roasting and crafting the perfect espresso blend. This two-dimensional approach required us to not only excel in roasting a single origin for evaluation through cupping but also to master the intricacies of blending three origins for an espresso blend.

In total, we roasted and cupped over 500 batches, a testament to our dedication and commitment to excellence. Our journey was made smoother by the luxury of a hundred-gram batch size roasting machine, ensuring efficient air circulation and precise control over each roast. With each competition roast set at 70 grams, we optimized our process for maximum efficiency and consistency.

Through this intensive process, we gained a newfound appreciation for the artistry of roasting and the complexities of blending. It was a journey marked by experimentation, discovery, and countless cups of exceptional coffee.

There's so much to say, but some things just can't be captured in words alone. Yet, one thing's for sure: a great team, keen sensory skills, and deep knowledge of roasting and modulation are the keys to success. Trust me, we've tasted every curve on the cupping table – from the crashed to the flicked, the stalled to the perfectly developed Smith declined curve. It's these experiences that shape our craft and drive us to keep pushing the boundaries of excellence.

The anticipation was nerve-wracking as we sent off our roasted beans to the event organizers for evaluation. Sleepless nights were spent wondering: what if all our hard work didn't pay off? I even made a bet on myself during registration, adding to the pressure to win.

But the moment of truth arrived in Dubai, same time with the World of Coffee event but not same location. It was a night of celebration, filled with drinks, food, and even customized T-shirts courtesy of La Marzocco.

The tension was palpable as the time came to announce the winners. My heart skipped a beat, knowing that every competitor in the room was feeling the same anticipation. The third-place winner was announced, followed by the second-place winner, which turned out to be me, Adeola Peter Akingbade of Laura’s Coffee. It wasn't what I expected, but nonetheless an incredible achievement among 28 talented competitors, a mix of emotions flooded over me.

We celebrated our successes at a Mexican restaurant, making the night even more memorable as it coincided with my birthday. It was a perfect ending to an intense competition, and I proudly returned home to Abu Dhabi with a trophy in hand.

I'm eagerly anticipating the next edition of the roasting competition after the invaluable lessons learned from this experience. My understanding of roasting and machine manipulation has deepened significantly, thanks in part to the ROEST 100g machine I used for my coffee. It's reassuring to know that the champion also utilized the same machine, highlighting its excellence and its ability to ensure consistency and repetition. With such a powerful tool at our disposal, I'm confident that we'll be able to continue pushing the boundaries of our craft in future competitions.

The whole evaluation process was a blind judging process, conducted by esteemed individuals & judges in the industry, letting the quality of our roast speak for itself. It was a humbling and validating experience to have our roast evaluated purely on its merit, without any biases or preconceptions.

My heartfelt thanks to the event organizers, sponsors, judges, and everyone involved in making this competition a success. ASITD provided an invaluable platform to showcase the artistry and professionalism of coffee roasting, and we are grateful for the opportunity. And shoutout to my amazing brother Slick Barista for his great input on this journey,

Well done and congratulations to all competitors, we are all winners, let’s turn more green coffee brown next time

As I round up, I couldn't help but admire Magazine Coffee's commitment to excellence and their role in shaping the future of the coffee industry. I highly recommend paying a visit to Magazine Coffee website

To read more about my interview with Magazine Coffee, click [here].

I invite you to connect with me on Instagram. There, you'll find additional updates, visuals, and insights that complement the themes explored in my blog. It's an avenue for ongoing interaction and learning.

As we conclude this chapter, and look forward to the next post. The journey of exploration, discovery, and growth continues, and I'm excited to have you along for the ride. Until we meet again in the next post