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.
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.
Coffee roasting is done in different ways. Some stop roast when the beans has reach a certain color.
You can hear about this in my podcast Coffee Roasting Navigated. Episode 3 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.