Coffee Roasting Navigated
par Therese Brøndsted · Science Medicine
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.
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Épisodes
- #14 Changing the roasting machine
8 décembre 2019 · 39 min
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 Kontra Coffee… - #13 When the taste change
8 janvier 2019 · 32 min
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 anymore. That… - #12 Geisha part 4
25 novembre 2018 · 33 min
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 Collective… - #11 Geisha part 3
19 octobre 2018 · 29 min
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 coffee things… - Sip 2 Follow-up on Roasting Championship
13 octobre 2018 · 11 min
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… - #10 Geisha part 2
14 septembre 2018 · 25 min
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 Geishas… - #9 Geisha part 1
1 août 2018 · 14 min
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 Esmaralda… - Sip 1: cooling the beans
17 juillet 2018 · 8 min
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 Booskerdoo… - Short message, June 2018
29 juin 2018 · 6 min
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 would… - #8 Roast degree
7 décembre 2017 · 30 min
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. But many… - #7 Sample roasting at bean importer
17 novembre 2017 · 32 min
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-roaster. It’s… - #6 Four roasters at a competition
1 octobre 2017 · 31 min
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 four other… - #5 Listening to the beans cracking
19 septembre 2017 · 24 min
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: counting… - #4 Drop by temperature
18 juin 2017 · 28 min
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 customers ?… - #3 Drop by color
10 février 2017 · 16 min
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 color to… - #2 Roasting by smell
16 décembre 2016 · 18 min
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 has been… - Introduction
7 décembre 2016 · 9 min
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 approaches in…
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De quoi parle le podcast « Coffee Roasting Navigated » ?
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…
Comment s'abonner à « Coffee Roasting Navigated » ?
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Combien d'épisodes compte « Coffee Roasting Navigated » ?
17 épisodes sont actuellement disponibles.
Quand est sorti le dernier épisode de « Coffee Roasting Navigated » ?
Le dernier épisode « #14 Changing the roasting machine » est sorti le 8 décembre 2019.
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