Recently, we added the championship coffee used in the Rimini, Italy Aeropress competition to our site. It’s green, so you have to roast it. Here’s a link to that.
The obvious question is, ” How was it roasted?” If these contestants are from all over the world, how did that happen? So we asked,
“Hi Sally, (Sally is with Cafe Imports) Do you happen to know who roasted the winning coffee? or how it was roasted? Does each contestant bring their own roast on the day? or is it supplied to them roasted so it’s all uniform?
And we heard back from Joe Marroco, (of cafe Imports)
“We do know who roasted this coffee. It was ME! We roasted it the same way for the competitors. They all received a sample pack prior to the event with which to practice. Then, at the event they were given the competition coffee. I also know how it was roasted.”
“I roasted, for best results, super fast and far lighter than I ever typically would. I literally dropped this roast about 30 seconds into first crack. It is a very weird coffee to roast.
Since this was being flown, off-gassing happens much quicker in a low pressure environment, I kept this very very light. It rested for about 4 days, which, due to flying, equals around 6-7 days.”
So there you have it! A very light roast was used.