New podcast episode

Episode 8 – published in December 2017

Episode 8 in the podcast Coffee Roasting Navigated is about the many differences on very light roasts  and the darker ones roasted to Second Crack.

Listen here: http://coffeenavigated.net/podcast/episode8roastdegree/

Boenner uens overflade 12sep2016

James normal dark roast

Episode 7 – published in November 2017

Episode 7 in the podcast Coffee Roasting Navigated is with Kaya Caretta. She is roaster at the bean importer Nordic Approach in Norway. This is only sample roasting: each batch is 100 grams and the roaster is a small Probat gas-roaster. It’s very different from roasting 120 kilos as Kaya did in her former roaster job.

Daily she roasts more than 40-60 new coffees – apart from their coffees in stock.

Listen here: http://coffeenavigated.net/podcast/episode-7/

NA Oslo Kaya Therese roaster


Episode 6 – published in October 2017

Episode 6 in the podcast Coffee Roasting Navigated is with four roasters at the Danish Roasting Championship. Again I ask them about how they decide to stop the roast. But we also talk development times and more.

Listen here: http://coffeenavigated.net/podcast/episode-6-four-roasters/

Winner and participants


Episode 5 – published in September 2017

Episode 5 in the podcast Coffee Roasting Navigated is about listening to the beans cracking and counting seconds.

It is a mix of my own background in coffee roasting and roaster Mikkel Selmer from La Cabra.

Listen here: http://coffeenavigated.net/podcast/episode5/

LA-CABRA-Selmer-Mikkel

Episode 4 – published in June 2017

Do you go for high acidity or more body in your roast ? How do you roast a Kenya for a light espresso ? And how do you present your beloved coffee for the customers who dont know coffee ?

Episode 4 in the podcast Coffee Roasting Navigated is with Tony Jacobsen from Norway. He own a coffee shop and roastery in Trondheim.

As in episode 2 and 3 – I interview him about how he decides to stop the roast. He goes by bean temperature.

Listen to the interview here: http://coffeenavigated.net/podcast/episode-4/

A brittish Youtube-channel made a review of two Geisha coffees from Jacobsen og Svart: https://www.youtube.com/watch?v=5xyKvXq9G_M

Jacobsen and svart

 

 

Roast by color

My podcast Coffee Roasting Navigated is about the different approaches in coffee roasting. We start by exploring the different ways to decide how to stop the roast.

In Episode 3 it is about roasting to a certain color. We are at a roasting course with Morten Münchow from CoffeeMind. I have called the episode “Roasting by color” but Morten focuses on more than the bean color to make a good roast.

Listen at http://coffeenavigated.net/podcast/episode-3-roasting-by-color

In Episode 7 roaster Kaya Caretta tell about looking at the color during the roast. Listen at http://coffeenavigated.net/podcast/episode-7/

Fil 12-12-2016 10.14.41Color change during the roast – samples taken out each minute of the roast.

Fil 10-02-2017 09.51.15Roasting class with Morten Münchow (on the right) from CoffeeMind.

Fil 10-02-2017 09.52.47Color and Agtron measurements of different batches.
Here you can see that #6 is darker than #5 – which is reflected in the Agtron values: #6 was 75 and #5 was 84.

 

Roasting by smell

How do you decide when to stop the roast ? Once, I asked roaster Morten Riiskjær this question. He said by smell. The smell of onion has to be over before stopping.

He has been roasting coffee for 7 years. I visited him in the roastery to try to pick up what he could smell during a roast. He also looks at the bean surface.

Hear Morten talk about it in episode 2 in the podcast Coffee Roasting Navigated http://coffeenavigated.net/podcast/2-roasting-by-smell/

And here a video with an american roaster who also use the smell during First Crack, Eliza from Mill City Roasters:
https://www.youtube.com/watch?v=zSVLVwQUacc&feature=push-lbss&attr_tag=g2vFzL_dTGaDiUJa-6

 

Morten and his roaster – on the day we recorded for episode 2:

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