By our close and direct cooperation with coffee producers...by our selective biodynamic...by our high-end artisanal roasting , by our service and innovation, L'arbre a cafe are committed to create the New French Art of Coffee.
L'arbre à cafés's values of excellence direct trade, biodynamy and innovation are the reasons why it was evident to invite Alexandru, Champion of Last Year’s World Coffee Roasting Championship.
Improving constantly our process , exchanging and putting our experience to test regularly is what pushes on forward daily, it's in our DNA to share with the coffee community around the globe
That's why L'Arbre à Café is pleased to receive Alexandru Niculae for 3 days (July 19th, 20th, 21th). For this occasion, professionals are invited to an exclusive masterclass on the subject of Rate of Rise in partnership with Thiery layec and Gourmet Cup Magazine.
When : July 21th 2017 from 18:00 to 20:30 PM
Where : L'atelier de L'Arbre à Café, 142 avenue du Maine.
Who : All professionals or advanced amateurs
Price : 180€
For those who like to know more about Alexandru Niculae, see more below.
Alexandru Niculae : WORLD COFFEE ROASTING CHAMPION OF 2016
Alexandru Niculae is well known in the coffee world as Champion of Last Year’s World Coffee Roasting Championship, organised by World Coffee Events. Last month he was present at the All-Stars Sensory Event at Hotelex in Shanghai as well. In this story he opens up about his accomplishments so far and about his experience with Giesen.
The journey of a champion
“It was my dream to become world champion” Alexandru states. “I first competed in the National Brewers Cup 2014, which I won. At the world championship that same year I was placed 16th. So I knew for sure that if I want to really be in the top 6 I would have to roast the coffee by myself. At that point I had begun to roast coffee, but, of course, it was way harder than I expected!”
“I chose to forget everything I learned about roasting beforehand.”
This realization did not stun Alexandru’s ambitions. “In Gothenburg, at the world championship of 2015 I did not make it to the top 6 again, I was 8th. But my friend Paul was placed 3rd at the World Coffee in Good Spirits Championship. Same year my girlfriend, Katy, was placed 2nd at the world Cezve Ibrik championship. Both used the coffee I roasted. I was really happy, but I wanted to be better. So I made a decision, to open up my mind to what coffee roasting means, I chose to forget everything I learned about roasting beforehand. As a result I won the World Championship.”
What makes a great roaster?
“I don’t believe there is a standard in brewing or roasting coffee. Each roaster creates his or her own unique recipe based on personal taste and culture. However, I recommend to always use a logging software, so you can actually track the process. It helps a lot and opens many more options to profile a coffee. You can see how the airflow, burner settings and drum speed affect the rate of rise, which is the most important aspect in coffee roasting, in my opinion. It’s just amazing. It the end it’s all about how the coffee ends up in the cup.”