welcome to the
World Kokekaffe Championship
In connection with the Norwegian Coffee Roasting Championship 19-21 of May at Hjelseng Farm in Stjørdal, various events will take place this weekend:
On Sunday 21 May, Langøra Kaffebrenneri organizes in collaboration with Os Tableware the World Kokekaffe Championship. Now it will finally be decided who is the world's best kokekaffe brewer! There are 16 competitor spots and it is a first come first serve priciple on who gets to compete.
This sunday it is an open farm day at Hjelseng Farm from 11am to 4pm, with food service and the opportunity to taste coffee from several Norwegian roasters. The winner of the Norwegian championship in Coffee Roasting will also be announced.
World Kokekaffe Championship
Kokekaffe is the world's most widely used brewing method and is simple and something everyone can learn, so everyone stands a chance to claim the esteemes title of the worlds first World Kokekaffe Champion.
Are you a natural talent or have you inherited your grandmother's secret recipe? Now is your chance to once and for all show the world who is the king or queen of all brewing methods mother, namely kokekaffe!
All that is required is that you can attend Langøra Kaffebrenneri / Hjelseng Farm on Sunday the 21st of May.
Sign up today at firstname.lastname@example.org
And by the way, there is a prize to be won as well! The winner gets a Tias kettle!
There are 4 participants in each heat and each participant must serve 4 judges a cup of coffee each + 1 cup to set aside. This cup is for testing for coffee grit if the taste scores should be equal. The judges taste all 4 cups that are put in front of them and on a signal they push the cup they like best to the center of the table. The winner of the heat is the competitor who has got the most cups in the middle. If the taste scores are equal between two (or all 4) participants, the fifth cup is poured through a paper filter. A technical judge then decides which filter has the least grit. This is the winner. There are 4 introductory rounds and 4 participants in the finals.
The competitors get 10 minutes to brew and serve their coffee.
No additives are allowed.
The coffee is served in thin classic sized porcelain cups. Participants are encouraged to bring their own cups and saucers. The cups must range between 1 dl and 1.5 dl and all cups must have matching saucers. There must be a set of 5 matching pieces. If the participant does not have 5 sets to bring to the competition, the organizer will be able to provide cups and saucers for use in the competition. This must be notified no later than 1 week before the competition.
Participants can brew using their own kettle or brew on a kettle supplied by the organizers.
The coffee to be used is Kenya Giathugu AA from Langøra Kaffebrenneri. Participants can receive 0.5 kg of coffee in advance so they have the opportunity to practice before the competition.
This needs to be specified in a mail to the organisers.