Coffee Roasting Navigated
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.
- Website
- http://coffeenavigated.net/
- Description
- 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.
- Language
- 🇬🇧 English
- last modified
- 2021-12-20 22:45
- last episode published
- 2019-12-08 10:05
- publication frequency
- 68.47 days
- Contributors
- CoffeeNavigated.net
- Owner
- Therese Brøndsted
- Author
- Explicit
- false
- Number of Episodes
- 17
- Rss-Feeds
- Detail page
- Categories
- Games & Hobbies Natural Sciences Science & Medicine
Recommendations
Episodes
| Date | Title & Description | Contributors |
|---|---|---|
| 2019-12-08 | 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 ol... |
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| 2019-01-08 | 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... |
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| 2018-11-25 | How different do different Geishas taste ? This time we do a blind cupping of the coffees we roasted in last episode: 5 Geishas and one Ethiopian. We are at The Coffee Collective here in Copenhagen with roaster Samuli Marilla. Made by: Therese Brøndste... |
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| 2018-10-19 | 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 firs... |
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| 2018-10-13 | Episode 6 was interview with 4 roasters at the Danish Roasting Championship in 2017. One of them was Theo Maitre who won 1’st place. Here in September the 2018-competition was held in Copenhagen. I made an follow-up interview with Theo Maitre. How was ... |
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| 2018-09-14 | 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... |
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| 2018-08-01 | 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 coun... |
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| 2018-07-17 | 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 fi... |
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| 2018-06-29 | 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 make an audio recording about some roasting troubles you have had and how you... |
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| 2017-12-07 | 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 coffee people loves it. An american coffee roaster was surprised to hear i... |
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