{"id":11170,"date":"2025-04-11T14:06:06","date_gmt":"2025-04-11T12:06:06","guid":{"rendered":"https:\/\/brusselscoffee.show\/?page_id=11170"},"modified":"2025-10-30T19:20:29","modified_gmt":"2025-10-30T18:20:29","slug":"belgian-roast-masters","status":"publish","type":"page","link":"https:\/\/brusselscoffee.show\/en\/belgian-roast-masters\/","title":{"rendered":"Belgian Roast Masters"},"content":{"rendered":"
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\n\t\t\t\t\tBelgian Roast Masters\t\t\t<\/h2>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\tNovember 7, 8 & 9, 2025\t\t\t<\/h3>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The Belgian Roast Masters competition showcases the expertise of Belgian roasters, offering an immersive competition focused on specialty coffee.<\/p>

A competition that combines roasting expertise, extraction mastery, marketing skills and commercial knowledge - essential pillars for a specialty coffee roaster in 2025.<\/p>

The competition takes place in three stages: qualifying, semi-final and final. Each phase highlights a different facet of the roasting profession.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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8 Roasters<\/strong><\/p>

1 to 3 people per roasting team<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Judges<\/strong><\/p>

2 expert judges from the specialty coffee sector<\/strong><\/p>

1 expert marketing judge with knowledge of specialty coffee<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\tPHASE 1 - Qualifying - 8 teams\t\t\t<\/h4>\n\t\t

Each roaster presents two coffees from its existing range, pre-roasted in its own facility:\n\nA filter coffee\nAn espresso coffee (single origin or blend)<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preparation time: 15 min<\/p>

Presentation time: 7-minute pitch<\/p>

The roasting team has 7 minutes to present :<\/p>

Their personal\/professional background<\/p>

Their sourcing approach (relations with producers\/importers)<\/p>

Their roasting style and method<\/p>

Branding (name, logo, packaging)<\/p>

Each judge will ask the roaster an open-ended question.<\/p>

Evaluation criteria: quality of storytelling, clarity of overall approach, relevance and appeal of branding (logo, caf\u00e9 names, packaging).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Preparation time: 15 min<\/p>

Service time: 15 min<\/p>

The roaster extracts and serves the following beverages to the judges:<\/p>

3 identical espressos (1 per judge)<\/p>

2 sets of 3 filter coffees, with two different extraction methods (V60, Aeropress, Origami, etc.).<\/p>

3 Cold Brews or 3 Iced Coffees (prepared in advance or on site)<\/p>

\u00a0<\/p>

Evaluation criteria: quality of taste, technical mastery, presentation, quality of cups and explanation of drinks.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Packaging: 250 g<\/p>

Filter coffee: maximum purchase cost of green beans for the roaster: \u20ac50\/kg<\/p>

Espresso coffee: maximum purchase cost of green beans for the roaster: \u20ac25\/kg<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\tPHASE 2 - Semi-final 4 teams\t\t\t<\/h4>\n\t\t

Faced with a selection of 6 green coffees, including 2 with defects, the teams choose, analyze and roast the beans directly. <\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\tRoasting & Cupping time: 90 min\t\t\t<\/h6>\n\t\t

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\n\t\t\t\t\tRoasting time: 90 min\t\t\t<\/h6>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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- 1 green coffee for the filter<\/p>\n

- 2 to 3 green coffees to create an espresso blend<\/p>\n

- Profile development on samples<\/p>\n

- Batch of 800 g on XXX<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\tCupping time: 30 min\t\t\t<\/h6>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Each team organizes a cupping for the judges:<\/p>

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- Description of the approach<\/p>

- Expected sensory profile<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Roasters are assessed on the accuracy of their selection of green coffees, the consistency of the roasting profile developed and their technical expertise in producing the final batch.<\/p>

The judges appreciate our understanding of the physical characteristics of the beans, our management of the key roasting phases and our efficient use of equipment.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\tPHASE 3 - Final: 2 teams\t\t\t<\/h4>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Roasters present their roasted coffee to the judges, explaining their choices in terms of the beans selected and the roasting profile developed.
They then have to build a real marketing strategy, as if this coffee were going to become part of their range: this includes naming the coffee, creating a label, defining the selling price, and a marketing strategy consistent with their identity.
To round off the final on a creative and festive note, each team prepares a signature drink (cocktail or mocktail), highlighting the coffee presented.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\tRoasting & Cupping time: 90 min\t\t\t<\/h6>\n\t\t

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\n\t\t\t\t\tPresentation time: 20 min\t\t\t<\/h6>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Each team presents<\/p>

- His choice of green coffees<\/p>

- A real name and packaging<\/p>

- Sales strategy (pricing, target market, etc.)<\/p>

Evaluation criteria: relevance, methodology, creativity, targeting.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\tPreparation time: 10 min \t\t\t<\/h6>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\tPresentation time: 10 min\t\t\t<\/h6>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Free category: mocktails, cocktails, free creations.<\/p>

Assessment criteria: creativity, quality of service.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The competition takes place in three phases, with a weighted scoring system.<\/p>

Evaluation is based on both qualitative and quantitative criteria, including green coffee selection, roasting profile development, extraction skills, cup quality, roaster technical expertise and clarity of presentation.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\tPhase 1 - Qualifying: 8 teams\t\t\t<\/h5>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pitch & Storytelling: 40 points<\/b><\/b><\/p>

Coffee service & presentation: 30 points<\/b><\/b><\/p>

The 4 teams with the highest cumulative scores advance to the semi-finals.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\tPhase 2 - Semi-final: 4 teams\t\t\t<\/h5>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Live roasting: 30 points<\/b><\/b><\/p>

Cupping: 20 points<\/b><\/b><\/p>

At the end of this event, the points from the qualifying round and the semi-final are added together for the 4 teams.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\tPhase 3 - Final: 2 teams - 30 points\t\t\t<\/h4>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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- Presentation & Branding: 20 points<\/strong>
- Signature Drink: 10 points<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The team with the highest total score in this phase wins the Belgian Roaster Master 2025 competition.<\/strong><\/p>

The two finalists will receive an official Belgian Roaster Master 2025 trophy.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\ud83e\udd47 1st prize & \ud83e\udd48 2nd prize\t\t\t<\/h4>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In addition to recognition from the jury and the public, the finalists will be awarded material and\/or immaterial prizes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\tPublic Vote \ud83c\udfc6 Public Award - Best Branding\t\t\t<\/h4>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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For 4 hours, visitors and the online public can vote for their favorite roaster from among the 4 semi-finalists. The vote takes into account all aspects of branding: name, logo, packaging, storytelling and overall design.<\/p>

This prize is independent of the overall competition ranking.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\tRules and score sheet\t\t\t<\/h5>\n\t\t

On request by e-mail to hello(at)brusselscoffee.show<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\"\"\t\t\t<\/a>\n\t<\/div>\n\t<\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Belgian Roast Masters 7, 8 & 9 Novembre 2025 La comp\u00e9tition Belgian Roast Masters met en avant l\u2019expertise des torr\u00e9facteurs belges, en proposant une comp\u00e9tition immersive centr\u00e9e sur le caf\u00e9 de sp\u00e9cialit\u00e9. Une comp\u00e9tition qui combine expertise en torr\u00e9faction, ma\u00eetrise de l\u2019extraction, comp\u00e9tences marketing et connaissance commerciale des piliers essentiels pour un torr\u00e9facteur de caf\u00e9 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-11170","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/brusselscoffee.show\/en\/wp-json\/wp\/v2\/pages\/11170","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brusselscoffee.show\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/brusselscoffee.show\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/brusselscoffee.show\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brusselscoffee.show\/en\/wp-json\/wp\/v2\/comments?post=11170"}],"version-history":[{"count":9,"href":"https:\/\/brusselscoffee.show\/en\/wp-json\/wp\/v2\/pages\/11170\/revisions"}],"predecessor-version":[{"id":13999,"href":"https:\/\/brusselscoffee.show\/en\/wp-json\/wp\/v2\/pages\/11170\/revisions\/13999"}],"wp:attachment":[{"href":"https:\/\/brusselscoffee.show\/en\/wp-json\/wp\/v2\/media?parent=11170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}