A podcast for coffee roasters. This is NOT an introduction to start roasting coffee, but for people who already roast coffee. It's about all the different ways of doing it. The coffee roasting process is very complex. The taste is affected by so many things. It's difficult to control completely. Different roasters use different ways to control the process: the time, the color, the smell, the bean temperature - and the possibilities are increasing with new technology. Made by Therese Brøndsted from Denmark. She has a Master degree in Food Science and Sensory evaluation. She has been roasting coffee since 2014.
#14 Changing the roasting machine
38:55Roast degree makes a big difference for the taste of coffee. But other factors can make the coffee taste roasty and smokey. This time I visit Ida Kofoed Lindhart at Kontra Coffee in Copenhagen. Recently they changed roasting machine: From a 65-years old Probat to a brand-new 70 kg Loring. Made by: Therese Brøndsted, CoffeeNavigated.net Ida … Continue reading "#14 Changing the roasting machine"
#13 When the taste change
32:26When you roast the same bean on a regular basis and do the same roast profile – most of the time the taste turn out approximately the same. But sometimes it doesn’t anymore. That could be the beans getting older or changes in the environment. This time I visit Cristian Scigliano, barista and roaster at … Continue reading "#13 When the taste change"
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#12 Geisha part 4
33:26How different do Geisha coffees taste ? This time we do a blind cupping of the coffees we roasted in last episode: five Geishas and one Ethiopian. We are at The Coffee Collective here in Copenhagen with roaster Samuli Marilla. Made by: Therese Brøndsted, CoffeeNavigated.net
#11 Geisha part 3
28:47How First Crack exactly sounds depends on the bean and the roasting process. This time we roast different Geisha beans and listen to the crack. We also talk general coffee things like roasting washed versus natural, high density beans making clear first crack, roast times, weight loss and more. We are in the roastery of … Continue reading "#11 Geisha part 3"
Sip 2 Follow-up on Roasting Championship
10:45Episode 6 was interview with four roasters at the Danish Roasting Championship in 2017. One of them was Theo Maitre who won 1’st place. The 2018-competition was held in Copenhagen here in September. I made an follow-up interview with Theo Maitre. How was the world championship in China ? What have he explored in coffee … Continue reading "Sip 2 Follow-up on Roasting Championship"
#10 Geisha part 2
25:06Geisha coffees are more expensive than other green beans. This is part two in a series where I explore how different Geisha coffees are. This time we look at green bean Geishas and talk about the different Geishas on the marked. I am talking to roaster Samuli Marila at The Coffee Collective roastery here in … Continue reading "#10 Geisha part 2"
#9 Geisha part 1
13:44When you buy specialty coffee you quickly notice that the most expensive green beans are Geisha coffees. This botanical variety got famous from the farm The Hacienda la Esmaralda in Panama. Since Geisha have been planted at many farms in different countries – and still priced higher than other good coffees. That made me wonder: … Continue reading "#9 Geisha part 1"
Sip 1: cooling the beans
7:44Roaster Mike Costaney has sent me this voice memo. He did an interesting experience with the taste in different cooling of the roast. Mike Costaney is roastmaster at Booskerdoo Coffee in New Jersey, United States. These short installments with audio files from you listeners – I will call them “Sip” instead of “episodes”. Like in a … Continue reading "Sip 1: cooling the beans"
Short message, June 2018
5:41Just a hallo to say that I am working on new episodes at the moment. And then I tell about a roasting problem I had – and how I solved it. It could be great if you also would make an audio recording about some roasting troubles you have had and how you resolved them. … Continue reading "Short message, June 2018"
#8 Roast degree
30:17The very light roasts are worlds apart from the darker ones roasted to Second Crack. Light roast is a very small part of the marked and strange to most coffee drinkers. But many coffee people loves it. An american coffee roaster was surprised to hear in this podcast that a roast could be stopped before … Continue reading "#8 Roast degree"