We are convinced that a sustainable development within our place of coffee market is depending on the comprehensive exchange and sharing of experiences and know-how.
We need to share and learn from each other.
For this very reason of experiment we get the opportunity to take a look at
Hong Kong roaster’s “interpretation“ of their coffees and can share their roasting philosophy to others.
The Roastgem Experimental Cup [REC] 2018 will be held on the 11th to the 12th in May.
[REC] structure:
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9 participants (production line coffee roaster in Hong Kong)
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3 Sensory Judges panel are selected from across the Hong Kong coffee industry and are engaged based on their outstanding industry knowledge and expertise.
All competing roasters will have to roast the provided coffee in line with their preference
and style on their roaster machine of choice.
The participants and judges will be evaluated the roasted coffee by the cup-tasting method and will be tasted blind.
The participant roaster that gets the highest total score will be rewarded the title “REC Best Roaster 2018“.
For the purpose of diversity, we will invited various fields in Hong Kong speciality coffee community to join a session of Public Tasting. The coffees will be evaluated by the coffee brewers method and will be tasted blind.
The highest score will be award “The Most Flavor Coffee“.
Roastgem Experimental Cup [REC]是一場令人期待的烘焙活動,
吸引了充滿熱誠的咖啡烘豆師和咖啡愛好者。
我們有很多咖啡烘豆師,在香港有很好的聲譽,隱藏或剛起步。 他們將自己的心機和熱情傾注在烘焙的咖啡中。
事實是公眾缺乏機會了解咖啡吧背後的重要角色 - 咖啡烘豆師。
[REC]將於5月舉行,分享本地咖啡烘豆工藝和資訊的多樣性。
[REC]結構
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9位烘豆師(香港生產線咖啡烘焙)
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3名感官評審小組從香港咖啡行業挑選,並根據他們卓越的行業知識和專業知識進行工作。
所有參與烘豆師都必須根據自己的喜好和風格,選擇生產線的烘焙機上烘烤所提供的指定咖啡豆。
參與者和評委通過杯測方法對烘焙咖啡豆進行評估,
獲得最高總分的參與者烘豆師將獲得“REC 2018Best Roaster”的稱號。
為了多元化的目的,我們會邀請香港特色咖啡社區的各個領域人仕參加品嚐會。
將通過batch brew方法進行評估,最高分烘豆師被頒予“The Most Flavor Coffee”。
[REC]目標
開始是因為我們相信,本地咖啡市場的可持續發展取決於全面的交流和分享經驗和技術。
基於這個實驗原因,看看香港烘豆師對咖啡的“演譯”,並可以將他們的烘焙理念分享給其他人。