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"
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
The four coffees we tasted – Brazil and Indonsian in light and dark roasts
See photos at http://coffeenavigated.net/podcast/14-changing-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
The four coffees we tasted – Brazil and Indonsian in light and dark roasts
See photos at http://coffeenavigated.net/podcast/14-changing-roasting-machine/
