Coffee Roasting Navigated

#14 Changing the roasting machine

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 visit Ida Kofoed Lindhart at Kontr

#13 When the taste change

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 same. But sometimes it doesn’t anymo

#12 Geisha part 4

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 Ethiopian. We are at The Coffee Co

#11 Geisha part 3

How 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 coffe

Sip 2 Follow-up on Roasting Championship

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. The 2018-competition was held in C

#10 Geisha part 2

Geisha 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 G

#9 Geisha part 1

When 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 E

Sip 1: cooling the beans

Roaster 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 Boos

Short message, June 2018

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 it. It could be great if you also w

#8 Roast degree

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 strange to most coffee drinkers. B

#7 Sample roasting at bean importer

Kaya Caretta is roaster at the bean importer Nordic Approach in Norway. This is only sample roasting: each batch is 100 grams and the roaster is a small Probat gas-roaste

#6 Four roasters at a competition

Here in August we had the Danish Roasting Championship. I made interviews with some of the roasters. In last episode we heard from one competitor. This episode is with fo

#5 Listening to the beans cracking

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 episode is about listening: count

#4 Drop by temperature

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 coffee for the ignorant custom

#3 Drop by color

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’t just focuse on the bean col

#2 Roasting by smell

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 be over before stopping. He ha

Introduction

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 about all the different appro