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/