Belgian Roast Masters

November 7, 8 & 9, 2025

Plus qu’une simple compétition, une véritable célébration du savoir-faire des torréfacteurs. Chaque torréfacteur aura l’opportunité de démontrer sa capacité à sublimer le café de la sélection des grains jusqu’à la torréfaction finale.

La plupart des compétitions de torréfacteurs se concentrent sur la torréfaction en temps réel et les défis sur place, ce qui peut représenter une contrainte pour les torréfacteurs, surtout lorsqu’ils doivent utiliser des machines qu’ils ne connaissent pas, dans des conditions parfois loin d’être idéales.

La 1re étape du Belgian Roast Masters 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.

Le Belgian Roast Masters met à l’épreuve non seulement les compétences techniques des torréfacteurs, mais aussi leur compréhension approfondie du café.

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.