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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 roasti...
Roast degree makes a big difference for the taste of coffee. But other factors can make the coffee taste roasty and smokey. This time I visi...
When 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...
How different do Geisha coffees taste ? This time we do a blind cupping of the coffees we roasted in last episode: five Geishas and one Ethi...
How First Crack exactly sounds depends on the bean and the roasting process. This time we roast different Geisha beans and listen to the cra...
Episode 6 was interview with four roasters at the Danish Roasting Championship in 2017. One of them was Theo Maitre who won 1’st place...
Geisha coffees are more expensive than other green beans. This is part two in a series where I explore how different Geisha coffees are. Thi...
When you buy specialty coffee you quickly notice that the most expensive green beans are Geisha coffees. This botanical variety got famous f...
Roaster Mike Costaney has sent me this voice memo. He did an interesting experience with the taste in different cooling of the roast. Mike C...
Just 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...
The 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 stra...
Kaya Caretta is roaster at the bean importer Nordic Approach in Norway. This is only sample roasting: each batch is 100 grams and the roaste...
Here in August we had the Danish Roasting Championship. I made interviews with some of the roasters. In last episode we heard from one compe...
Back in history before you had a temperature probe in the roaster you could listen to the crack and look at the color of the beans. This epi...
Do you go for more acidity or more body in your roast ? How do you roast a Kenya for a light espresso ? And how do you present your beloved...
This episode is about stopping the roast at a certain color. We are at a roasting course with Morten Münchow from CoffeeMind. But Morten don...
How do you decide when to stop the roast ? Once, I asked roaster Morten Riiskjær this question. He said by smell. The smell of onion has to...
The coffee roasting process is very complex. It’s affected by so many things. Small changes makes a difference to the taste. This podcast is...