01/01/2025
🎉 Wrapping up the Top 10 at KPC Station #4! 🏅☕ A huge shoutout to the talented roasters who claimed 7th to 10th place—your innovative roasting techniques truly amazed us! Here's how they roasted their way to excellence:
✨ 7th Place: Lee Ka Hou Hou – Overdose Kitten Kitten
"My first batch was lighter than planned. After cupping, I adjusted to prolong the Maillard and development stages, enhancing caramelization and bean expansion. The second batch aligned perfectly with my goals."
✨ 8th Place: Vincent Wong .soon.wong
"I aimed for gradual heat progression, maintaining a Rate of Rise (ROR) between 20-23 until the first crack at 182°C. After testing several post-crack intervals, 1:20 proved optimal, creating a consistent, balanced cup with the help of precise Agtron measurements."
✨ 9th Place: Yap Qi
"This washed Mexico coffee was medium-density and medium-moisture, so I opted for a quick roast profile. By shortening the yellow and cinnamon phases, then lowering the heat post-crack, I achieved vibrant acidity, caramel sweetness, and a rounded aftertaste."
✨ 10th Place: Chun Wei Wei – Kafei Kongsi Kafei Kongsi
"I extended the drying stage and roasting time by lowering the charge-in temperature and aiming for an 80°C turning point. With a 1:20 development phase and an 8°C increase, I highlighted brown sugar sweetness while preserving the bean’s character."
👏 Incredible work, Lee, Vincent, Yap Qi, and Chun Wei! 🌟🔥 Your passion and precision shone brightly in this competition.
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