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"
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 Andersen & Maillard in Copenhagen.
I also talk to roasting consultant Michael de Renouard and roaster Kenneth Kastberg. We first heard from Kenneth in episode 6. This time he tells about how he build in pressure measurement in an old roaster.
I have written a post about the factors in changing weather.
Made by: Therese Brøndsted, CoffeeNavigated.net
See photos of Cristian – at the roaster and as a barista.
Link to Andersen & Maillard at Instagram
Link to Coffee Navigated at Instagram
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 Andersen & Maillard in Copenhagen.
I also talk to roasting consultant Michael de Renouard and roaster Kenneth Kastberg. We first heard from Kenneth in episode 6. This time he tells about how he build in pressure measurement in an old roaster.
I have written a post about the factors in changing weather.
Made by: Therese Brøndsted, CoffeeNavigated.net
See photos of Cristian – at the roaster and as a barista.
Link to Andersen & Maillard at Instagram
Link to Coffee Navigated at Instagram
