Congratulations, Christoph!
Thank you very much, I still cannot quite believe it.
Can you briefly explain the rules of the Swiss Roasting Championship?
The main goal of the championship is to create a blend from three predefined green coffees that maximises complexity and balance. The more refined, the better.
In the first step, the green coffees are analyzed in detail. Next they are roasted on a small test roaster and then evaluated through sensory analysis. Based on these results, a roasting plan must be created that forms the basis for the final roast on a large roasting machine. The coffee must be roasted as precisely as possible according to the submitted roasting plan.
All parts of the competition have a strict time limit. This ensures that the stress level reliably increases throughout the entire process.
Why did you take part in this competition, and what fascinates you about such a challenge?
What makes the competition so special is the small, nerdy community that has formed around it. It is manageable and incredibly dedicated.
What is especially interesting is that all participants receive exactly the same green coffees but develop different approaches. I find this diversity of thought and different working methods fascinating, and it helps me deepen my own understanding of coffee.
How did you prepare for the competition?
Basically, my everyday work prepared me for it.
This championship is like a quality control process on steroids for me. Analyzing green coffee, doing test roasts, cupping, and deriving roasting plans. That is exactly what my daily work involves at ViCAFE.
Thanks to our internal structures, I do these tasks regularly. Our sourcing team has now procured more than 20 different green coffees through our valuable partnerships, so I will not run out of practice.
What must you master particularly well to perform successfully?
Trust the process and trust yourself.
In this competition there are countless small decisions that must be taken quickly. The key is to not rush and become too frantic when something unexpected happens.
I also had a beautiful moment that played into my hands. While I was trying to listen carefully for the first crack and staring out of the window, large fluffy snowflakes drifted quietly past. This silence and beauty had something deeply calming. The first crack is a key moment in roasting when the beans audibly break open.
What characterizes you as a roaster?
I enjoy refinement.
My main goal is to do justice to all the people involved along the entire value chain; from tending the coffee plant to harvesting and processing the cherries. The roasted coffee should remind us that it was once a fruit. Preserving this fruity nature and the character of its origin is my goal.
How did you end up behind the roasting machine?
As a barista I quickly developed curiosity and enthusiasm for coffee. I guess, who would not?! For my food technology studies, one year of practical experience in the food industry was required. For me it was clear that at some point I would knock on the door of our roastery at some point...
What comes next?
In June 2026 I will travel to the World of Coffee in Brussels, where I will represent Switzerland at the Roasting Championship. For me it is a unique opportunity to exchange ideas with the best in the world and ultimately compete with them. There will probably not be snow to calm me down in June. But I will need to squeeze in a few gaming sessions beforehand to maintain the necessary sense of calm.
Interview conducted on 25 November 2025 between Pascal Herzog, COO and Impact of ViCAFE, and Christoph Meier, Head Roaster and Senior Specialist Quality Management.
