One green coffee.

Six roasters.

Six perspectives.

What happens when six Rotterdam roasters start with the same green coffee and make it their own?

For Rotterdam Represent, six local roasteries were each given the same green coffee and invited to roast it in their own way.

Now it’s your turn to taste, compare, and share what you think.

Explore the six coffees, learn about the people and processes behind them, and share your thoughts below. There are no right or wrong answers, just your own experience of each coffee!

first try them blind

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then reveal

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first try them blind 〰️ then reveal 〰️

    • Coffee #4

    • Roasting Machine: GiesenW6 (Which is also for sale at a great price!)

    • Machine Type: Drum

    • Heat Source: Gas (hopefully not from Russia)

    • Roast Date: 28 October

    • Tasting Notes: wine gum, fruit cake, yellow plum, medium creamy and very well-balanced

    • Roasting approach:
      “Since this is a very delicate semi-anaerobic coffee, we used our very light profile as to not ruin the fruity notes and make it too bitter.

      We also used a very mild temperature for the drop-in and a short development time to make it extra yummy.”

    • Coffee #5

    • Roasting Machine: Giesen W15 

    • Machine Type: Drum

    • Heat Source: Gas

    • Roast Date: 26 October

    • Tasting Notes: pomegranate, nougat, ginger & pecan

    • Roasting approach:
      “We approached the Indonesian coffee as follows: Since we knew it’s a 72h yeast (semi) anaerobic natural processed coffee, we looked at our history in Cropster and I’ve compared multiple coffees that have a sort of similar processing method. 

      The numbers I decided I wanted to end up with were: nine minute duration to highlight the possible sweetness and mouthfeel, a 47-50 second development (8.5-9%) so it still had a playful acidity, because we were afraid the coffee might lack it, and an end temperature of 204, which is in line with our ’normal’ filter roasts. 

      The roast went as planned and we ended up with a nine minute and eight second duration, 50 seconds of development and the end temperature of 204,1 with 12,33% weight loss percentage.

      After the first crack we increased the airflow in steps to speed up the last phase and to have it as clean (in flavour) as possible.“

    • Coffee #6

    • Roasting Machine: Stronghold S7PRO

    • Machine Type: Air roaster with halogen capability

    • Heat Source: Conduction, hot air, halogen

    • Roast Date: 27 October

    • Roasting approach:
      “With our Stronghold S7 Pro, we roast in small batches, giving each coffee the attention it deserves.

      Our approach focuses on developing the coffee's full potential, finding the perfect balance between sweetness, acidity, body and complexity. Our main goal is chasing flavour, letting each coffee's unique character shine through.”

    • Coffee #1

    • Roasting Machine: Typhoon 20kg

    • Machine Type: Fluid Bed

    • Heat Source: Electric

    • Roast Date: 27 October

    • Roasting approach:
      “We approached this coffee with our usual roasting style of applying as much convective heat transfer as we can on our roaster. This results in a short roast time (around 3 min); this approach also allows us to quickly develop acidity in the cup while preserving important volatile compounds.”

    • Coffee #2

    • Roasting Machine: ROEST P3000

    • Machine Type: Hot-air drum roaster

    • Heat Source: Electric

    • Roast Date: 26 October

    • Tasting Notes: tamarind, pomelo, hibiscus tea

    • Roasting approach:
      “We started by sample roasting the coffee to explore its inherent characteristics and understand its flavour potential. With its rich and expressive flavour profile, we wanted to let the coffee speak for itself. 

      We therefore opted for a lighter roast approach to highlight its tamarind and hibiscus tea notes while preserving its bright and vibrant acidity character.”

    • Coffee #3

    • Roasting Machine:

    • Machine Type: Drum

    • Heat Source: Gas

    • Roast Date: 29 October

    • Roasting approach:
      “We first roasted a 50gram sample and noticed how clean the coffee was. We knew we wanted to showcase the terroir so chose for a very light roast. 

      We roasted it on a very high heat from the beginning and pushed it to the limits for vibrancy. 80% airflow.”

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