#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 Kofo...
#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 ...
#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 ...
#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 als...
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...
#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 ...
#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 fa...
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...
Short message, June 2018
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 co...
#8 Roast degree
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 mos...