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by Taste

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Cooling after roasting

When you have roasted your coffee beans you need to cool your batch quickly – or it will harm the taste.

From roasting teachers I have learned the rule:

Cool the roast below 40°C in 4 minutes

But I have never explored what difference the speed of the cooling makes for taste. Mike Costaney did and he made a voice memo for my podcast. Listen at Sip 1: cooling the beans.

Author Therese BrøndstedPosted on 18. July 201827. September 2019Categories Coffee roasting, Podcast

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  • Coffee Roasting
    • Roasting basics
    • Roast profiles
      • Taste preferences
      • Cupping
  • Brewing
    • Light versus dark roast
    • Espresso shot by taste
    • Water
    • The taste of fines in coffee grind
    • Grinder alignment
  • Tasting
    • Taste coffee
    • Improve your tasting skills
    • Cupping
    • Geisha cupping
    • Coffee landscape
  • Podcast
    • Coffee Roasting Navigated podcast
      • Introduction
      • #2 Roasting by smell
      • #3 Drop by color
      • #4 Drop by temperature
      • #5 Listening to the beans cracking
      • #6 Four roasters at a competition
      • #7 Sample roasting at bean importer
      • #8 Roast degree
      • #9 Geisha part 1
      • #10 Geisha part 2
      • #11 Geisha part 3
      • #12 Geisha part 4
      • #13 When the taste change
      • #14 Changing the roasting machine
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