The 2nd semi-finals of the SCAE Italy Roasting Competition took place on 3-5.12.2014 @ Kuntrawant, Al Passo dello Stelvio. This round was running on Artisan, Tonino and a 5Kg Probat Probatone roaster. All data was electronically documented and is shared here.
A nice Rwanda Sake, washed and sun dried red bourbon from the Kibungo Province was used throughout the competition (sponsored by Imperator). Batch size was fixed to 3Kg. The final cupping was done by Marco Cremonese (organizer), Alberto Cocci (DMItalia) and Marko Luther (Artisan). The total of all three cupping results per participants are contained in the Artisan files linked below.
Results
- Paolo Scimone, HMCoffe (Monza)
- drop: 12:40 / 218°C
- loss: 12.5%
- color: #107
- evaluation: 68.25 (cupping) / 113.25 (total)
- Mario Miconi, Caffè Italia (Roma)
- drop: 11:35 / 215°C
- loss: --
- color: #111
- evaluation: 74.28 (cupping; 1st) / 105.68 (total)
- Martin Gander, Kuntrawant (Prato allo Stelvio, Bolzano)
- drop: 10:45 / 214°C
- loss: 12%
- color: #103
- evaluation: 70.61 (cupping) / 104.61 (total)
- Emanuele Tomassi, Caos Caffè (Aprilia LT)
- drop: 12:30 / 214°C
- loss: 12.8%
- color: #109
- evaluation: 65.01 (cupping) / 99.01 (total)
- Josef Gander, Kuntrawant (Prato allo Stelvio, Bolzano)
- drop: 9:55 / 213°C
- loss: 11.7%
- color: #119
- evaluation: 69.75 (cupping) / 96.75 (total)
