Sinopsis
The coffee roasting process is so complex. The taste is affected by so many things. And there are many ways to control the process during the roast: the time, the color, the smell, the bean temperature - and the possibilities are increasing with new technology.This podcast is about all the different approaches in coffee roasting. Its not about one particular way or roast degree. But its walking around the whole coffee roasting landscape.Made by Therese Brøndsted from Denmark. She has a Master degree in Food Science and Sensory evaluation. She has been roasting coffee for 3 years.This is not a conversation podcast, but an edited podcast.
Episodios
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![#14 Changing the roasting machine]()
#14 Changing the roasting machine
08/12/2019 Duración: 38minRoast 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"
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![#13 When the taste change]()
#13 When the taste change
08/01/2019 Duración: 32minWhen 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]()
#12 Geisha part 4
25/11/2018 Duración: 33minHow 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
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![#11 Geisha part 3]()
#11 Geisha part 3
19/10/2018 Duración: 28minHow 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"
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![Sip 2 Follow-up on Roasting Championship]()
Sip 2 Follow-up on Roasting Championship
13/10/2018 Duración: 10minEpisode 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"
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![#10 Geisha part 2]()
#10 Geisha part 2
14/09/2018 Duración: 25minGeisha 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"
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