Roaster Challenge

November 7, 8 & 9, 2025

More than just a competition, it's a true celebration of roasting expertise. Each roaster will have the opportunity to demonstrate his or her ability to sublimate coffee, from bean selection to final roasting.

Most roaster competitions focus on real-time roasting and on-site challenges, which can be a strain on roasters, especially when they have to operate unfamiliar machines in sometimes less-than-ideal conditions.

Stage 1 of the Roaster Challenge will primarily assess roasters on their own coffee, roasted and prepared in their usual working environment. Their history, sourcing strategy, marketing approach and much more will also be taken into account.

The Roast Challenge not only tests roasters' technical skills, but also their in-depth understanding of coffee.

Round 1

70% score

Each roaster presents its coffee and roasting process to a panel of three judges.

Each roaster presents two coffees they already market.

They will be assessed not only on cup quality, but also on the story they tell: their origin, their relationship with the producer and importer, and their commitment to responsible, consistent roasting.

- Single Origin for filter

- Single Origin or an espresso blend

Conditions: - Maximum purchase price for roasters: €15/kg

- The coffee has been part of the roaster's offer for at least 3 months.

Coffees will be judged on a number of criteria

- Packaging, Branding,...

- Origin, Relationship with the producer, Initiatives

- An approach to roasting

Each roaster must prepare his coffee for the judges

- An espresso

- Choice of filter coffee :

V60, AeroPress, Origami...

- A batch brew

Round 2

30% score

On-site roasting

Faced with a selection of green coffees, roasters will have to choose, analyze and roast their samples in a limited time. This will be an opportunity to showcase their analytical skills, adaptability and roasting talent.

The roaster must select :

1 Single Origin green roast coffee

2 to 3 green coffees to roast to create a blend

On-site roasting process

Sample roasting

Roast a sample and develop a roasting profile.

Roasting an 800 g batch

Based on the profile, roast an 800 g batch with the Stronghold S7 PRO.

Each roaster must

- Explain your coffee selection and methodology

- Prepare a cupping session for the judges, who will assess the quality of the roasted coffee.