Category judge and former Golden Bean Champion, Ben Gleeson, at The Golden Bean Competition and Conference 2021

Golden Bean has been the starting point for receiving real industry feedback for over 10 years.

Entered coffees are judged by trained industry experts (fellow roasters) using a standard judging format that is the same for each coffee presented. The coffees are blind judged from the cup, the judges are not allowed to comment on the roast profile, they can only use taste and smell to evaluate the coffee. Sometimes it would be nice to be able to tell a competitor that they may have destroyed a coffee by over roasting.

Coffee judging at the 2020 Golden Bean Competition

Now we are offering a new service with this year’s Golden Bean. We will be letting entrants have a panel of head judges evaluate the coffee a few steps further after the competition, to give some individual attention to that coffee.

In the Lab our judges will test the roast colour with Agtron equipment to find the correct roast degree, TDS the coffees PH levels for espresso and filter, test the roast profile levels and look for defects caused from the roasting process. The coffee will also be re-cupped traditionally for a Q-grade scoring out of 100. Please see below the coffee science judges format.

Professional coffee roaster, Ainsley Harrison, will oversee the coffee analysis process

Coffee Roast Degree Analysis

Have your coffee analysed by our expert team to find out the roast colour, based off the SCAA Gourmet numeric scale. 

Uniformity Analysis

Learn the uniformity or the lack of uniformity there is in your roasted coffee. This information can help you drastically improve the flavour of your coffee as well as its consistency.

Coffee Moisture and Density Analysis

Utilised for both green bean and roasted beans. This can provide you with information surrounding the shrinking percentage of beans before they are roasted.

It can also determine the storage environment of the beans via moisture level of roasted and green, which affects cup quality. 

PH Testing on Espresso and Filter Coffee

The PH level of your coffee is analysed to assess the acidity level. This is also done with control parameters of stable coffee analysed water.

Traditional cupping format

Entered coffees will be judged by a group of people in accordance with Q-Graders scoring profile out of 100. This process is vital to eliminate defects in the total result.

The cost will be an extra $200 for analysis only, or $150 for entry only, for $300 you receive both entry and analysis (a saving of $50). The analysis will run all year, no cut-off date – RM per entry to carry out the scientific evaluation and give roaster feedback verses a tasters review.





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