The Singapore Roaster Forum Returns Stronger Than Ever

We take a look at some the best moments from the Singapore Roaster Forum, from coffee bar takeovers and cupping tables and panel discussions with experts from the industry.



Photos are courtesy ofSingapore Coffee Collective

Singapore might be a small island however when it is a specialty coffee producer it packs a huge punch. This was evident at the 2nd Singapore Roaster Forum; held on the first weekend of October 2022. the event brought together the best international and local coffee professionals. For two years, the forum was halted because of COVID-19 the much anticipated event finally came to fruition and it was a success.

The event, which the organizers claim is an open forum for professionals in the field of coffee to exchange and exchange ideas, saw various panel discussions and coffee bar takeovers and tastings of coffee. Also, there were guest appearances by some of the most famous names in the world of coffee. Today, we’ll an overview of some highlights of this event that is bound to become a regular event in the Singaporean coffee calendar.

2021 World Brewers Cup Champion Matt Winton spoke about the way small roasteries are able to create relationships with sourcing.

Highlights from the Singapore Roaster Forum

The most memorable part of the evening were the bar takeovers of Matt Winton, 2021 World Brewers Cup Champion and Sierra Yeo 2022 UK Brewers Cup Champion. These two skilled coffee professionals served as bartenders at Dough and Glyph Supply Co. and served guests to delicious coffee creations. The other memorable moment was the competition coffee provided by Yessylia Violin who is the 2022 Indonesian Barista Champion, and Mikael Jasin the 2019 and 2020 Indonesian Barista Champion 2019/2020, at The Community Coffee, as and their impromptu shifts as guest at Dough.

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Entrepreneurship among women was also placed on the map during the Roaster Forum.

Hot Topics

There were plenty of panel discussions throughout the Singapore Roaster Forum, with topics covering cupping and processing methods as well as roasting methods and entrepreneurialism in the industry of coffee. Hee Wei 2022 Singapore Barista Champion, shared his journey to the World Championships, while Matt Winton provided insights on how to source coffee beans to small roasteries. Mikael Jasin then discussed different methods of processing used to obtain higher cupping scores and more expensive prices for beans. Roasters who have experience discussed the benefits of sample roasting as opposed to production roasting. A group of female entrepreneurs spoke about their experience in the industry of coffee.

The table for coffee cupping in the Singapore Roaster Forum featured a huge selection of coffees from all over Asia including some Vietnamese specialty coffees offered by Will Frith and Kel Norman of Building Coffee.

The cupping table showcased more than 20 coffees sourced from across Asia.

Are You Sure You’ll Brew?

The weekend concluded with the inaugural So You Think You Can Brew? Brewers who are home-brewed at The Community Coffee. The competition featured 18 finalists competing in several challenges with each round featuring a different coffee that they had to calibrate to meet the aim of presenting the best brew to judges in just 15 minutes.

The spotlighting of home brewers was an excellent method to inspire coffee lovers at all levels to get involved in the coffee industry. We’re certain that this will not be the last time we’ll see this kind of event at the Singapore Roaster Forum.

Overall the event was huge success, offering coffee lovers the chance to get together with some of the top people in the business, discover more about the world of coffee and drink great cups of coffee. We’re eager to see what the next event will bring!

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Vasileia Fanarioti (she/her) is a senior correspondent online for Barista Magazine, and freelance copywriter and editor , with a an emphasis on the coffee sector. She is also an enlisted copywriter for the I’M NOT A BARISTA NPO, which provides information to people understand baristas and their work. You can follow her adventures at

This article was first published at Barista Magazine, an online magazine dedicated to baristas and coffee professionals.