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Coffee Roasting Navigated: Daily Summaries Delivered
by Therese Brøndsted
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.
Latest Episodes
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- Dec 8, 201938 min
#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 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"
- Jan 8, 201932 min
#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 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"
- Nov 25, 201833 min
#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 Collective here in Copenhagen with roaster Samuli Marilla. Made by: Therese Brøndsted, CoffeeNavigated.net
- Oct 19, 201828 min
#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 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"
- Oct 13, 201810 min
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 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"
- Sep 14, 201825 min
#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 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"
- Aug 1, 201813 min
#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 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"
- Jul 17, 20187 min
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 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"
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About 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 from Denmark. She has a Master degree in Food Science and Sensory evaluation. She has been roasting coffee since 2014.
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