Roastgem Experimental Cup

Roastgem Experimental Cup

2018 REC Winners


Bosco Tai - Roaster at Orli Coffeeworks

REC 2018 “Best Roaster" Champion
Bosco Tai
Bosco is not a new face to the Hong Kong coffee scene having been around for a number of years and has spent his last two as the head roaster of Orli Coffeeworks, a Hong Kong roastery that takes influence and inspiration from Australia. He’s done everything from his first industry job fixing coffee machinery to training and teaching SCAE certified courses. “Coffee has become a big part of my life,” says Bosco. “If I’m not working, you’ll likely find me brewing coffee, drinking coffee or sleeping,”

What is your usual pourover recipe?
On my favorite v60-01, I go with 15 grams of coffee to 250ml of water at 89-93°C. Total brew time should be around 2:00-2:20.

What are you roasting with?
Probat 12kg

How would you describe your roasting style?
My profiles are typically well developed to maximize the flavours and sweetness while keeping a clean cup characteristic to the coffee.

“If I wasn’t a roaster, I would want to be a...”
Chef


Gary Au - Co-founder of Urban Coffee Roaster

Tied for 1st - “The Most Flavourful Coffee” Award
Gary Au
“I’m in the roastery for about 10 hours at a time but really only 3-4 of those are spent roasting. Most don’t realise the amount of prep work that goes into roasting and the majority of my time is spent sorting through beans for defects and packing.”

What are you roasting with?
Giesen W6A

How would you describe your roasting style?
I look for a roast profile that is clean, transparent and vibrant.


Lok Chan - Founder of Craft Coffee Roaster

Tied for 1st - “The Most Flavourful Coffee” Award
Lok Chan
“When I was in University, I started roasting my own coffee at home but didn’t really know what I was doing. I would try things like using a hacked oven or a pan and of course it wasn’t very good and far from consistent but I absolutely loved the process.”

What are you roasting with?
Giesen W6A

How would you describe your roasting style?
I try to pull out and highlight the fruity and floral notes.

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