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		<title>Coffee Roasting Navigated</title>
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		<description>A podcast for coffee roasters. This is NOT an introduction to start roasting coffee, but for people who already roast coffee. 

It&#039;s about all the different ways of doing it. The coffee roasting process is very complex. The taste is affected by so many things. It&#039;s difficult to control completely. Different roasters use different ways to control the process: the time, the color, the smell, the bean temperature - and the possibilities are increasing with new technology.

Made by Therese Brøndsted from Denmark. She has a Master degree in Food Science and Sensory evaluation. She has been roasting coffee since 2014.</description>
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		<copyright>Therese Brøndsted</copyright>
		<itunes:subtitle>walking around the coffee landscape</itunes:subtitle>
		<itunes:author>Therese Brøndsted</itunes:author>
		<itunes:type>serial</itunes:type>
		<itunes:summary>A podcast for coffee roasters. This is NOT an introduction to start roasting coffee, but for people who already roast coffee. 

It&#039;s about all the different ways of doing it. The coffee roasting process is very complex. The taste is affected by so many things. It&#039;s difficult to control completely. Different roasters use different ways to control the process: the time, the color, the smell, the bean temperature - and the possibilities are increasing with new technology.

Made by Therese Brøndsted from Denmark. She has a Master degree in Food Science and Sensory evaluation. She has been roasting coffee since 2014.</itunes:summary>
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			<itunes:name>CoffeeNavigated.net</itunes:name>
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				<title>Coffee Roasting Navigated</title>
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			<itunes:category text="Natural Sciences"></itunes:category>
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		<itunes:category text="Games &amp; Hobbies">
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		<googleplay:author><![CDATA[Therese Brøndsted]]></googleplay:author>
						<googleplay:description>A podcast for coffee roasters. This is NOT an introduction to start roasting coffee, but for people who already roast coffee. 

It&#039;s about all the different ways of doing it. The coffee roasting process is very complex. The taste is affected by so many things. It&#039;s difficult to control completely. Different roasters use different ways to control the process: the time, the color, the smell, the bean temperature - and the possibilities are increasing with new technology.

Made by Therese Brøndsted from Denmark. She has a Master degree in Food Science and Sensory evaluation. She has been roasting coffee since 2014.</googleplay:description>
			<googleplay:explicit>No</googleplay:explicit>
			<googleplay:image href="http://coffeenavigated.net/wp-content/uploads/2017/01/Logo_trier_ver5c.jpg"></googleplay:image>
			<podcast:locked>yes</podcast:locked>
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<item>
	<title>#14 Changing the roasting machine</title>
	<link>http://coffeenavigated.net/podcast/14-changing-roasting-machine/</link>
	<pubDate>Sun, 08 Dec 2019 10:05:53 +0000</pubDate>
	<dc:creator><![CDATA[Therese Brøndsted]]></dc:creator>
	<guid isPermaLink="false">http://coffeenavigated.net/?post_type=podcast&#038;p=2706</guid>
	<description><![CDATA[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 Kofoed Lindhart at Kontra Coffee in Copenhagen. Recently they changed roasting machine: From a 65-years old Probat to a brand-new 70 kg Loring. Made by: Therese Brøndsted, CoffeeNavigated.net Ida &#8230; <a href="http://coffeenavigated.net/podcast/14-changing-roasting-machine/" class="more-link">Continue reading<span class="screen-reader-text"> "#14 Changing the roasting machine"</span></a>]]></description>
	<itunes:subtitle><![CDATA[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 Kofoed Lindhart at Kontra Coffee in Copenhagen. Recently they changed roasting machine: From a 65-years old ]]></itunes:subtitle>
	<content:encoded><![CDATA[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 Kofoed Lindhart at Kontra Coffee in Copenhagen. Recently they changed roasting machine: From a 65-years old Probat to a brand-new 70 kg Loring. Made by: Therese Brøndsted, CoffeeNavigated.net Ida &#8230; <a href="http://coffeenavigated.net/podcast/14-changing-roasting-machine/" class="more-link">Continue reading<span class="screen-reader-text"> "#14 Changing the roasting machine"</span></a>]]></content:encoded>
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	<itunes:summary><![CDATA[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 Kofoed Lindhart at Kontra Coffee in Copenhagen. Recently they changed roasting machine: From a 65-years old Probat to a brand-new 70 kg Loring. Made by: Therese Brøndsted, CoffeeNavigated.net Ida &#8230; Continue reading "#14 Changing the roasting machine"]]></itunes:summary>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>38:55</itunes:duration>
	<itunes:author><![CDATA[Therese Brøndsted]]></itunes:author>	<googleplay:description><![CDATA[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 Kofoed Lindhart at Kontra Coffee in Copenhagen. Recently they changed roasting machine: From a 65-years old Probat to a brand-new 70 kg Loring. Made by: Therese Brøndsted, CoffeeNavigated.net Ida &#8230; Continue reading "#14 Changing the roasting machine"]]></googleplay:description>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>#13 When the taste change</title>
	<link>http://coffeenavigated.net/podcast/episode13-when-the-taste-change/</link>
	<pubDate>Tue, 08 Jan 2019 08:41:41 +0000</pubDate>
	<dc:creator><![CDATA[Therese Brøndsted]]></dc:creator>
	<guid isPermaLink="false">http://coffeenavigated.net/?post_type=podcast&#038;p=2582</guid>
	<description><![CDATA[When you roast the same bean on a regular basis and do the same roast profile &#8211; most of the time the taste turn out approximately the same. But sometimes it doesn’t anymore. That could be the beans getting older or changes in the environment. This time I visit Cristian Scigliano, barista and roaster at &#8230; <a href="http://coffeenavigated.net/podcast/episode13-when-the-taste-change/" class="more-link">Continue reading<span class="screen-reader-text"> "#13 When the taste change"</span></a>]]></description>
	<itunes:subtitle><![CDATA[When you roast the same bean on a regular basis and do the same roast profile &#8211; most of the time the taste turn out approximately the same. But sometimes it doesn’t anymore. That could be the beans getting older or changes in the environment. This ]]></itunes:subtitle>
	<content:encoded><![CDATA[When you roast the same bean on a regular basis and do the same roast profile &#8211; most of the time the taste turn out approximately the same. But sometimes it doesn’t anymore. That could be the beans getting older or changes in the environment. This time I visit Cristian Scigliano, barista and roaster at &#8230; <a href="http://coffeenavigated.net/podcast/episode13-when-the-taste-change/" class="more-link">Continue reading<span class="screen-reader-text"> "#13 When the taste change"</span></a>]]></content:encoded>
	<enclosure url="http://coffeenavigated.net/podcast-download/2582/episode13-when-the-taste-change.mp3" length="23352282" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[When you roast the same bean on a regular basis and do the same roast profile &#8211; most of the time the taste turn out approximately the same. But sometimes it doesn’t anymore. That could be the beans getting older or changes in the environment. This time I visit Cristian Scigliano, barista and roaster at &#8230; Continue reading "#13 When the taste change"]]></itunes:summary>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>32:26</itunes:duration>
	<itunes:author><![CDATA[Therese Brøndsted]]></itunes:author>	<googleplay:description><![CDATA[When you roast the same bean on a regular basis and do the same roast profile &#8211; most of the time the taste turn out approximately the same. But sometimes it doesn’t anymore. That could be the beans getting older or changes in the environment. This time I visit Cristian Scigliano, barista and roaster at &#8230; Continue reading "#13 When the taste change"]]></googleplay:description>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>#12 Geisha part 4</title>
	<link>http://coffeenavigated.net/podcast/episode-12-geisha/</link>
	<pubDate>Sun, 25 Nov 2018 10:56:20 +0000</pubDate>
	<dc:creator><![CDATA[Therese Brøndsted]]></dc:creator>
	<guid isPermaLink="false">http://coffeenavigated.net/?post_type=podcast&#038;p=2558</guid>
	<description><![CDATA[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 are at The Coffee Collective here in Copenhagen with roaster Samuli Marilla. Made by: Therese Brøndsted, CoffeeNavigated.net]]></description>
	<itunes:subtitle><![CDATA[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 are at The Coffee Collective here in Copenhagen with roaster Samuli Marilla. Made by: Therese Brøndsted,]]></itunes:subtitle>
	<content:encoded><![CDATA[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 are at The Coffee Collective here in Copenhagen with roaster Samuli Marilla. Made by: Therese Brøndsted, CoffeeNavigated.net]]></content:encoded>
	<enclosure url="http://coffeenavigated.net/podcast-download/2558/episode-12-geisha.mp3" length="32090723" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[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 are at The Coffee Collective here in Copenhagen with roaster Samuli Marilla. Made by: Therese Brøndsted, CoffeeNavigated.net]]></itunes:summary>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>33:26</itunes:duration>
	<itunes:author><![CDATA[Therese Brøndsted]]></itunes:author>	<googleplay:description><![CDATA[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 are at The Coffee Collective here in Copenhagen with roaster Samuli Marilla. Made by: Therese Brøndsted, CoffeeNavigated.net]]></googleplay:description>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>#11 Geisha part 3</title>
	<link>http://coffeenavigated.net/podcast/episode-11-geisha-part-3/</link>
	<pubDate>Fri, 19 Oct 2018 08:19:11 +0000</pubDate>
	<dc:creator><![CDATA[Therese Brøndsted]]></dc:creator>
	<guid isPermaLink="false">http://coffeenavigated.net/?post_type=podcast&#038;p=2470</guid>
	<description><![CDATA[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 also talk general coffee things like roasting washed versus natural, high density beans making clear first crack, roast times, weight loss and more. We are in the roastery of &#8230; <a href="http://coffeenavigated.net/podcast/episode-11-geisha-part-3/" class="more-link">Continue reading<span class="screen-reader-text"> "#11 Geisha part 3"</span></a>]]></description>
	<itunes:subtitle><![CDATA[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 also talk general coffee things like roasting washed versus natural, high density beans making clear first ]]></itunes:subtitle>
	<content:encoded><![CDATA[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 also talk general coffee things like roasting washed versus natural, high density beans making clear first crack, roast times, weight loss and more. We are in the roastery of &#8230; <a href="http://coffeenavigated.net/podcast/episode-11-geisha-part-3/" class="more-link">Continue reading<span class="screen-reader-text"> "#11 Geisha part 3"</span></a>]]></content:encoded>
	<enclosure url="http://coffeenavigated.net/podcast-download/2470/episode-11-geisha-part-3.mp3" length="20723215" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[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 also talk general coffee things like roasting washed versus natural, high density beans making clear first crack, roast times, weight loss and more. We are in the roastery of &#8230; Continue reading "#11 Geisha part 3"]]></itunes:summary>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>28:47</itunes:duration>
	<itunes:author><![CDATA[Therese Brøndsted]]></itunes:author>	<googleplay:description><![CDATA[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 also talk general coffee things like roasting washed versus natural, high density beans making clear first crack, roast times, weight loss and more. We are in the roastery of &#8230; Continue reading "#11 Geisha part 3"]]></googleplay:description>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>Sip 2 Follow-up on Roasting Championship</title>
	<link>http://coffeenavigated.net/podcast/sip-2-theo/</link>
	<pubDate>Sat, 13 Oct 2018 08:13:52 +0000</pubDate>
	<dc:creator><![CDATA[Therese Brøndsted]]></dc:creator>
	<guid isPermaLink="false">http://coffeenavigated.net/?post_type=podcast&#038;p=2452</guid>
	<description><![CDATA[Episode 6 was interview with four roasters at the Danish Roasting Championship in 2017. One of them was Theo Maitre who won 1&#8217;st place. The 2018-competition was held in Copenhagen here in September. I made an follow-up interview with Theo Maitre. How was the world championship in China ? What have he explored in coffee &#8230; <a href="http://coffeenavigated.net/podcast/sip-2-theo/" class="more-link">Continue reading<span class="screen-reader-text"> "Sip 2 Follow-up on Roasting Championship"</span></a>]]></description>
	<itunes:subtitle><![CDATA[Episode 6 was interview with four roasters at the Danish Roasting Championship in 2017. One of them was Theo Maitre who won 1&#8217;st place. The 2018-competition was held in Copenhagen here in September. I made an follow-up interview with Theo Maitre. H]]></itunes:subtitle>
	<content:encoded><![CDATA[Episode 6 was interview with four roasters at the Danish Roasting Championship in 2017. One of them was Theo Maitre who won 1&#8217;st place. The 2018-competition was held in Copenhagen here in September. I made an follow-up interview with Theo Maitre. How was the world championship in China ? What have he explored in coffee &#8230; <a href="http://coffeenavigated.net/podcast/sip-2-theo/" class="more-link">Continue reading<span class="screen-reader-text"> "Sip 2 Follow-up on Roasting Championship"</span></a>]]></content:encoded>
	<enclosure url="http://coffeenavigated.net/podcast-download/2452/sip-2-theo.mp3" length="7742448" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[Episode 6 was interview with four roasters at the Danish Roasting Championship in 2017. One of them was Theo Maitre who won 1&#8217;st place. The 2018-competition was held in Copenhagen here in September. I made an follow-up interview with Theo Maitre. How was the world championship in China ? What have he explored in coffee &#8230; Continue reading "Sip 2 Follow-up on Roasting Championship"]]></itunes:summary>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>10:45</itunes:duration>
	<itunes:author><![CDATA[Therese Brøndsted]]></itunes:author>	<googleplay:description><![CDATA[Episode 6 was interview with four roasters at the Danish Roasting Championship in 2017. One of them was Theo Maitre who won 1&#8217;st place. The 2018-competition was held in Copenhagen here in September. I made an follow-up interview with Theo Maitre. How was the world championship in China ? What have he explored in coffee &#8230; Continue reading "Sip 2 Follow-up on Roasting Championship"]]></googleplay:description>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>#10 Geisha part 2</title>
	<link>http://coffeenavigated.net/podcast/episode-9-geisha-part-2/</link>
	<pubDate>Fri, 14 Sep 2018 09:30:13 +0000</pubDate>
	<dc:creator><![CDATA[Therese Brøndsted]]></dc:creator>
	<guid isPermaLink="false">http://coffeenavigated.net/?post_type=podcast&#038;p=2425</guid>
	<description><![CDATA[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 look at green bean Geishas and talk about the different Geishas on the marked. I am talking to roaster Samuli Marila at The Coffee Collective roastery here in &#8230; <a href="http://coffeenavigated.net/podcast/episode-9-geisha-part-2/" class="more-link">Continue reading<span class="screen-reader-text"> "#10 Geisha part 2"</span></a>]]></description>
	<itunes:subtitle><![CDATA[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 look at green bean Geishas and talk about the different Geishas on the marked. I am talking to roaster S]]></itunes:subtitle>
	<content:encoded><![CDATA[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 look at green bean Geishas and talk about the different Geishas on the marked. I am talking to roaster Samuli Marila at The Coffee Collective roastery here in &#8230; <a href="http://coffeenavigated.net/podcast/episode-9-geisha-part-2/" class="more-link">Continue reading<span class="screen-reader-text"> "#10 Geisha part 2"</span></a>]]></content:encoded>
	<enclosure url="http://coffeenavigated.net/podcast-download/2425/episode-9-geisha-part-2.mp3" length="18072832" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[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 look at green bean Geishas and talk about the different Geishas on the marked. I am talking to roaster Samuli Marila at The Coffee Collective roastery here in &#8230; Continue reading "#10 Geisha part 2"]]></itunes:summary>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>25:06</itunes:duration>
	<itunes:author><![CDATA[Therese Brøndsted]]></itunes:author>	<googleplay:description><![CDATA[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 look at green bean Geishas and talk about the different Geishas on the marked. I am talking to roaster Samuli Marila at The Coffee Collective roastery here in &#8230; Continue reading "#10 Geisha part 2"]]></googleplay:description>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>#9 Geisha part 1</title>
	<link>http://coffeenavigated.net/podcast/episode-10-geisha-part-1/</link>
	<pubDate>Wed, 01 Aug 2018 19:05:36 +0000</pubDate>
	<dc:creator><![CDATA[Therese Brøndsted]]></dc:creator>
	<guid isPermaLink="false">http://coffeenavigated.net/?post_type=podcast&#038;p=2370</guid>
	<description><![CDATA[When you buy specialty coffee you quickly notice that the most expensive green beans are Geisha coffees. This botanical variety got famous from the farm The Hacienda la Esmaralda in Panama. Since Geisha have been planted at many farms in different countries – and still priced higher than other good coffees. That made me wonder: &#8230; <a href="http://coffeenavigated.net/podcast/episode-10-geisha-part-1/" class="more-link">Continue reading<span class="screen-reader-text"> "#9 Geisha part 1"</span></a>]]></description>
	<itunes:subtitle><![CDATA[When you buy specialty coffee you quickly notice that the most expensive green beans are Geisha coffees. This botanical variety got famous from the farm The Hacienda la Esmaralda in Panama. Since Geisha have been planted at many farms in different countr]]></itunes:subtitle>
	<content:encoded><![CDATA[When you buy specialty coffee you quickly notice that the most expensive green beans are Geisha coffees. This botanical variety got famous from the farm The Hacienda la Esmaralda in Panama. Since Geisha have been planted at many farms in different countries – and still priced higher than other good coffees. That made me wonder: &#8230; <a href="http://coffeenavigated.net/podcast/episode-10-geisha-part-1/" class="more-link">Continue reading<span class="screen-reader-text"> "#9 Geisha part 1"</span></a>]]></content:encoded>
	<enclosure url="http://coffeenavigated.net/podcast-download/2370/episode-10-geisha-part-1.mp3" length="9882817" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[When you buy specialty coffee you quickly notice that the most expensive green beans are Geisha coffees. This botanical variety got famous from the farm The Hacienda la Esmaralda in Panama. Since Geisha have been planted at many farms in different countries – and still priced higher than other good coffees. That made me wonder: &#8230; Continue reading "#9 Geisha part 1"]]></itunes:summary>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>13:44</itunes:duration>
	<itunes:author><![CDATA[Therese Brøndsted]]></itunes:author>	<googleplay:description><![CDATA[When you buy specialty coffee you quickly notice that the most expensive green beans are Geisha coffees. This botanical variety got famous from the farm The Hacienda la Esmaralda in Panama. Since Geisha have been planted at many farms in different countries – and still priced higher than other good coffees. That made me wonder: &#8230; Continue reading "#9 Geisha part 1"]]></googleplay:description>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>Sip 1: cooling the beans</title>
	<link>http://coffeenavigated.net/podcast/sip-1-cooling/</link>
	<pubDate>Tue, 17 Jul 2018 09:12:17 +0000</pubDate>
	<dc:creator><![CDATA[Therese Brøndsted]]></dc:creator>
	<guid isPermaLink="false">http://coffeenavigated.net/?post_type=podcast&#038;p=2352</guid>
	<description><![CDATA[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 roastmaster at Booskerdoo Coffee in New Jersey, United States. These short installments with audio files from you listeners &#8211; I will call them &#8220;Sip&#8221; instead of &#8220;episodes&#8221;. Like in a &#8230; <a href="http://coffeenavigated.net/podcast/sip-1-cooling/" class="more-link">Continue reading<span class="screen-reader-text"> "Sip 1: cooling the beans"</span></a>]]></description>
	<itunes:subtitle><![CDATA[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 roastmaster at Booskerdoo Coffee in New Jersey, United States. These short installments with audio file]]></itunes:subtitle>
	<content:encoded><![CDATA[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 roastmaster at Booskerdoo Coffee in New Jersey, United States. These short installments with audio files from you listeners &#8211; I will call them &#8220;Sip&#8221; instead of &#8220;episodes&#8221;. Like in a &#8230; <a href="http://coffeenavigated.net/podcast/sip-1-cooling/" class="more-link">Continue reading<span class="screen-reader-text"> "Sip 1: cooling the beans"</span></a>]]></content:encoded>
	<enclosure url="http://coffeenavigated.net/podcast-download/2352/sip-1-cooling.mp3" length="7424434" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[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 roastmaster at Booskerdoo Coffee in New Jersey, United States. These short installments with audio files from you listeners &#8211; I will call them &#8220;Sip&#8221; instead of &#8220;episodes&#8221;. Like in a &#8230; Continue reading "Sip 1: cooling the beans"]]></itunes:summary>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>7:44</itunes:duration>
	<itunes:author><![CDATA[Therese Brøndsted]]></itunes:author>	<googleplay:description><![CDATA[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 roastmaster at Booskerdoo Coffee in New Jersey, United States. These short installments with audio files from you listeners &#8211; I will call them &#8220;Sip&#8221; instead of &#8220;episodes&#8221;. Like in a &#8230; Continue reading "Sip 1: cooling the beans"]]></googleplay:description>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>Short message, June 2018</title>
	<link>http://coffeenavigated.net/podcast/short-message/</link>
	<pubDate>Fri, 29 Jun 2018 20:52:34 +0000</pubDate>
	<dc:creator><![CDATA[Therese Brøndsted]]></dc:creator>
	<guid isPermaLink="false">http://coffeenavigated.net/?post_type=podcast&#038;p=2341</guid>
	<description><![CDATA[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 &#8211; and how I solved it. It could be great if you also would make an audio recording about some roasting troubles you have had and how you resolved them. &#8230; <a href="http://coffeenavigated.net/podcast/short-message/" class="more-link">Continue reading<span class="screen-reader-text"> "Short message, June 2018"</span></a>]]></description>
	<itunes:subtitle><![CDATA[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 &#8211; and how I solved it. It could be great if you also would make an audio recording about some roasting troubles you have had and how]]></itunes:subtitle>
	<content:encoded><![CDATA[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 &#8211; and how I solved it. It could be great if you also would make an audio recording about some roasting troubles you have had and how you resolved them. &#8230; <a href="http://coffeenavigated.net/podcast/short-message/" class="more-link">Continue reading<span class="screen-reader-text"> "Short message, June 2018"</span></a>]]></content:encoded>
	<enclosure url="http://coffeenavigated.net/podcast-download/2341/short-message.mp3" length="5453754" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[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 &#8211; and how I solved it. It could be great if you also would make an audio recording about some roasting troubles you have had and how you resolved them. &#8230; Continue reading "Short message, June 2018"]]></itunes:summary>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>5:41</itunes:duration>
	<itunes:author><![CDATA[Therese Brøndsted]]></itunes:author>	<googleplay:description><![CDATA[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 &#8211; and how I solved it. It could be great if you also would make an audio recording about some roasting troubles you have had and how you resolved them. &#8230; Continue reading "Short message, June 2018"]]></googleplay:description>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>#8 Roast degree</title>
	<link>http://coffeenavigated.net/podcast/episode8roastdegree/</link>
	<pubDate>Thu, 07 Dec 2017 16:24:51 +0000</pubDate>
	<dc:creator><![CDATA[Therese Brøndsted]]></dc:creator>
	<guid isPermaLink="false">http://coffeenavigated.net/?post_type=podcast&#038;p=1705</guid>
	<description><![CDATA[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 most coffee drinkers. But many coffee people loves it. An american coffee roaster was surprised to hear in this podcast that a roast could be stopped before &#8230; <a href="http://coffeenavigated.net/podcast/episode8roastdegree/" class="more-link">Continue reading<span class="screen-reader-text"> "#8 Roast degree"</span></a>]]></description>
	<itunes:subtitle><![CDATA[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 most coffee drinkers. But many coffee people loves it. An american coffee roaster was surprised to hear in ]]></itunes:subtitle>
	<content:encoded><![CDATA[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 most coffee drinkers. But many coffee people loves it. An american coffee roaster was surprised to hear in this podcast that a roast could be stopped before &#8230; <a href="http://coffeenavigated.net/podcast/episode8roastdegree/" class="more-link">Continue reading<span class="screen-reader-text"> "#8 Roast degree"</span></a>]]></content:encoded>
	<enclosure url="http://coffeenavigated.net/podcast-download/1705/episode8roastdegree.mp3" length="21801550" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[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 most coffee drinkers. But many coffee people loves it. An american coffee roaster was surprised to hear in this podcast that a roast could be stopped before &#8230; Continue reading "#8 Roast degree"]]></itunes:summary>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>30:17</itunes:duration>
	<itunes:author><![CDATA[Therese Brøndsted]]></itunes:author>	<googleplay:description><![CDATA[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 most coffee drinkers. But many coffee people loves it. An american coffee roaster was surprised to hear in this podcast that a roast could be stopped before &#8230; Continue reading "#8 Roast degree"]]></googleplay:description>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>#7 Sample roasting at bean importer</title>
	<link>http://coffeenavigated.net/podcast/episode-7/</link>
	<pubDate>Fri, 17 Nov 2017 19:27:33 +0000</pubDate>
	<dc:creator><![CDATA[Therese Brøndsted]]></dc:creator>
	<guid isPermaLink="false">http://coffeenavigated.net/?post_type=podcast&#038;p=1648</guid>
	<description><![CDATA[Kaya Caretta 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 &#8230; apart &#8230; <a href="http://coffeenavigated.net/podcast/episode-7/" class="more-link">Continue reading<span class="screen-reader-text"> "#7 Sample roasting at bean importer"</span></a>]]></description>
	<itunes:subtitle><![CDATA[Kaya Caretta 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]]></itunes:subtitle>
	<content:encoded><![CDATA[Kaya Caretta 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 &#8230; apart &#8230; <a href="http://coffeenavigated.net/podcast/episode-7/" class="more-link">Continue reading<span class="screen-reader-text"> "#7 Sample roasting at bean importer"</span></a>]]></content:encoded>
	<enclosure url="http://coffeenavigated.net/podcast-download/1648/episode-7.mp3" length="23354701" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[Kaya Caretta 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 &#8230; apart &#8230; Continue reading "#7 Sample roasting at bean importer"]]></itunes:summary>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>32:26</itunes:duration>
	<itunes:author><![CDATA[Therese Brøndsted]]></itunes:author>	<googleplay:description><![CDATA[Kaya Caretta 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 &#8230; apart &#8230; Continue reading "#7 Sample roasting at bean importer"]]></googleplay:description>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>#6 Four roasters at a competition</title>
	<link>http://coffeenavigated.net/podcast/episode-6-four-roasters/</link>
	<pubDate>Sun, 01 Oct 2017 18:22:22 +0000</pubDate>
	<dc:creator><![CDATA[Therese Brøndsted]]></dc:creator>
	<guid isPermaLink="false">http://coffeenavigated.net/?post_type=podcast&#038;p=1506</guid>
	<description><![CDATA[Here in August we had the Danish Roasting Championship. I made interviews with some of the roasters. In last episode we heard from one competitor. This episode is with four other roasters: Theo Maitre from Sigfreds Kaffefabrik Jonas Gehl from Prolog Coffee Bar Francesco Impallomeni from Nordhavn Coffee Roasters Kenneth Kastberg from MokkaHouse Again I &#8230; <a href="http://coffeenavigated.net/podcast/episode-6-four-roasters/" class="more-link">Continue reading<span class="screen-reader-text"> "#6 Four roasters at a competition"</span></a>]]></description>
	<itunes:subtitle><![CDATA[Here in August we had the Danish Roasting Championship. I made interviews with some of the roasters. In last episode we heard from one competitor. This episode is with four other roasters: Theo Maitre from Sigfreds Kaffefabrik Jonas Gehl from Prolog Coff]]></itunes:subtitle>
	<content:encoded><![CDATA[Here in August we had the Danish Roasting Championship. I made interviews with some of the roasters. In last episode we heard from one competitor. This episode is with four other roasters: Theo Maitre from Sigfreds Kaffefabrik Jonas Gehl from Prolog Coffee Bar Francesco Impallomeni from Nordhavn Coffee Roasters Kenneth Kastberg from MokkaHouse Again I &#8230; <a href="http://coffeenavigated.net/podcast/episode-6-four-roasters/" class="more-link">Continue reading<span class="screen-reader-text"> "#6 Four roasters at a competition"</span></a>]]></content:encoded>
	<enclosure url="http://coffeenavigated.net/podcast-download/1506/episode-6-four-roasters.mp3" length="22520022" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[Here in August we had the Danish Roasting Championship. I made interviews with some of the roasters. In last episode we heard from one competitor. This episode is with four other roasters: Theo Maitre from Sigfreds Kaffefabrik Jonas Gehl from Prolog Coffee Bar Francesco Impallomeni from Nordhavn Coffee Roasters Kenneth Kastberg from MokkaHouse Again I &#8230; Continue reading "#6 Four roasters at a competition"]]></itunes:summary>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>31:17</itunes:duration>
	<itunes:author><![CDATA[Therese Brøndsted]]></itunes:author>	<googleplay:description><![CDATA[Here in August we had the Danish Roasting Championship. I made interviews with some of the roasters. In last episode we heard from one competitor. This episode is with four other roasters: Theo Maitre from Sigfreds Kaffefabrik Jonas Gehl from Prolog Coffee Bar Francesco Impallomeni from Nordhavn Coffee Roasters Kenneth Kastberg from MokkaHouse Again I &#8230; Continue reading "#6 Four roasters at a competition"]]></googleplay:description>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>#5 Listening to the beans cracking</title>
	<link>http://coffeenavigated.net/podcast/episode5/</link>
	<pubDate>Tue, 19 Sep 2017 14:30:42 +0000</pubDate>
	<dc:creator><![CDATA[Therese Brøndsted]]></dc:creator>
	<guid isPermaLink="false">http://coffeenavigated.net/?post_type=podcast&#038;p=1454</guid>
	<description><![CDATA[Back in history before you had a temperature probe in the roaster you could listen to the crack and look at the color of the beans. This episode is about listening: counting seconds from the start of crack. It is a mix of my own background in coffee roasting and roaster Mikkel Selmer from La &#8230; <a href="http://coffeenavigated.net/podcast/episode5/" class="more-link">Continue reading<span class="screen-reader-text"> "#5 Listening to the beans cracking"</span></a>]]></description>
	<itunes:subtitle><![CDATA[Back in history before you had a temperature probe in the roaster you could listen to the crack and look at the color of the beans. This episode is about listening: counting seconds from the start of crack. It is a mix of my own background in coffee roas]]></itunes:subtitle>
	<content:encoded><![CDATA[Back in history before you had a temperature probe in the roaster you could listen to the crack and look at the color of the beans. This episode is about listening: counting seconds from the start of crack. It is a mix of my own background in coffee roasting and roaster Mikkel Selmer from La &#8230; <a href="http://coffeenavigated.net/podcast/episode5/" class="more-link">Continue reading<span class="screen-reader-text"> "#5 Listening to the beans cracking"</span></a>]]></content:encoded>
	<enclosure url="http://coffeenavigated.net/podcast-download/1454/episode5.mp3" length="23346954" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[Back in history before you had a temperature probe in the roaster you could listen to the crack and look at the color of the beans. This episode is about listening: counting seconds from the start of crack. It is a mix of my own background in coffee roasting and roaster Mikkel Selmer from La &#8230; Continue reading "#5 Listening to the beans cracking"]]></itunes:summary>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>24:19</itunes:duration>
	<itunes:author><![CDATA[Therese Brøndsted]]></itunes:author>	<googleplay:description><![CDATA[Back in history before you had a temperature probe in the roaster you could listen to the crack and look at the color of the beans. This episode is about listening: counting seconds from the start of crack. It is a mix of my own background in coffee roasting and roaster Mikkel Selmer from La &#8230; Continue reading "#5 Listening to the beans cracking"]]></googleplay:description>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>#4 Drop by temperature</title>
	<link>http://coffeenavigated.net/podcast/episode-4/</link>
	<pubDate>Sun, 18 Jun 2017 07:40:54 +0000</pubDate>
	<dc:creator><![CDATA[Therese Brøndsted]]></dc:creator>
	<guid isPermaLink="false">http://coffeenavigated.net/?post_type=podcast&#038;p=1146</guid>
	<description><![CDATA[Do you go for more 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 ignorant customers ? Tony Jacobsen own a coffee shop and roastery in Trondheim, Norway, Jacobsen og Svart. As in episode 2 &#8230; <a href="http://coffeenavigated.net/podcast/episode-4/" class="more-link">Continue reading<span class="screen-reader-text"> "#4 Drop by temperature"</span></a>]]></description>
	<itunes:subtitle><![CDATA[Do you go for more 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 ignorant customers ? Tony Jacobsen own a coffee shop and roastery in Trondheim, Norway, Jacobsen og]]></itunes:subtitle>
	<content:encoded><![CDATA[Do you go for more 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 ignorant customers ? Tony Jacobsen own a coffee shop and roastery in Trondheim, Norway, Jacobsen og Svart. As in episode 2 &#8230; <a href="http://coffeenavigated.net/podcast/episode-4/" class="more-link">Continue reading<span class="screen-reader-text"> "#4 Drop by temperature"</span></a>]]></content:encoded>
	<enclosure url="http://coffeenavigated.net/podcast-download/1146/episode-4.mp3" length="26840652" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[Do you go for more 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 ignorant customers ? Tony Jacobsen own a coffee shop and roastery in Trondheim, Norway, Jacobsen og Svart. As in episode 2 &#8230; Continue reading "#4 Drop by temperature"]]></itunes:summary>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>27:58</itunes:duration>
	<itunes:author><![CDATA[Therese Brøndsted]]></itunes:author>	<googleplay:description><![CDATA[Do you go for more 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 ignorant customers ? Tony Jacobsen own a coffee shop and roastery in Trondheim, Norway, Jacobsen og Svart. As in episode 2 &#8230; Continue reading "#4 Drop by temperature"]]></googleplay:description>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>#3 Drop by color</title>
	<link>http://coffeenavigated.net/podcast/episode-3-roasting-by-color/</link>
	<pubDate>Fri, 10 Feb 2017 08:14:08 +0000</pubDate>
	<dc:creator><![CDATA[Therese Brøndsted]]></dc:creator>
	<guid isPermaLink="false">http://coffeenavigated.net/?post_type=podcast&#038;p=947</guid>
	<description><![CDATA[This episode is about stopping the roast at a certain color. We are at a roasting course with Morten Münchow from CoffeeMind. But Morten don&#8217;t just focuse on the bean color to make a good roast. See photos at http://coffeenavigated.net/roast-by-color/ Made by: Therese Brøndsted, CoffeeNavigated.net]]></description>
	<itunes:subtitle><![CDATA[This episode is about stopping the roast at a certain color. We are at a roasting course with Morten Münchow from CoffeeMind. But Morten don&#8217;t just focuse on the bean color to make a good roast. See photos at http://coffeenavigated.net/roast-by-col]]></itunes:subtitle>
	<content:encoded><![CDATA[This episode is about stopping the roast at a certain color. We are at a roasting course with Morten Münchow from CoffeeMind. But Morten don&#8217;t just focuse on the bean color to make a good roast. See photos at http://coffeenavigated.net/roast-by-color/ Made by: Therese Brøndsted, CoffeeNavigated.net]]></content:encoded>
	<enclosure url="http://coffeenavigated.net/podcast-download/947/episode-3-roasting-by-color.mp3" length="11381294" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[This episode is about stopping the roast at a certain color. We are at a roasting course with Morten Münchow from CoffeeMind. But Morten don&#8217;t just focuse on the bean color to make a good roast. See photos at http://coffeenavigated.net/roast-by-color/ Made by: Therese Brøndsted, CoffeeNavigated.net]]></itunes:summary>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>15:48</itunes:duration>
	<itunes:author><![CDATA[Therese Brøndsted]]></itunes:author>	<googleplay:description><![CDATA[This episode is about stopping the roast at a certain color. We are at a roasting course with Morten Münchow from CoffeeMind. But Morten don&#8217;t just focuse on the bean color to make a good roast. See photos at http://coffeenavigated.net/roast-by-color/ Made by: Therese Brøndsted, CoffeeNavigated.net]]></googleplay:description>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>#2 Roasting by smell</title>
	<link>http://coffeenavigated.net/podcast/2-roasting-by-smell/</link>
	<pubDate>Fri, 16 Dec 2016 11:23:31 +0000</pubDate>
	<dc:creator><![CDATA[Therese Brøndsted]]></dc:creator>
	<guid isPermaLink="false">http://coffeenavigated.net/?post_type=podcast&#038;p=836</guid>
	<description><![CDATA[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 &#8230; <a href="http://coffeenavigated.net/podcast/2-roasting-by-smell/" class="more-link">Continue reading<span class="screen-reader-text"> "#2 Roasting by smell"</span></a>]]></description>
	<itunes:subtitle><![CDATA[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 ]]></itunes:subtitle>
	<content:encoded><![CDATA[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 &#8230; <a href="http://coffeenavigated.net/podcast/2-roasting-by-smell/" class="more-link">Continue reading<span class="screen-reader-text"> "#2 Roasting by smell"</span></a>]]></content:encoded>
	<enclosure url="http://coffeenavigated.net/podcast-download/836/2-roasting-by-smell.mp3" length="13034838" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[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 &#8230; Continue reading "#2 Roasting by smell"]]></itunes:summary>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>18:06</itunes:duration>
	<itunes:author><![CDATA[Therese Brøndsted]]></itunes:author>	<googleplay:description><![CDATA[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 &#8230; Continue reading "#2 Roasting by smell"]]></googleplay:description>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>Introduction</title>
	<link>http://coffeenavigated.net/podcast/ep-1-introduction-coffee-roasting-navigated/</link>
	<pubDate>Wed, 07 Dec 2016 22:35:38 +0000</pubDate>
	<dc:creator><![CDATA[Therese Brøndsted]]></dc:creator>
	<guid isPermaLink="false">http://coffeenavigated.net/?post_type=podcast&#038;p=734</guid>
	<description><![CDATA[The coffee roasting process is very complex. It’s affected by so many things. Small changes makes a difference to the taste. This podcast is about all the different approaches in coffee roasting. There are many ways to control the process during the roast: the time, the color, the smell, the bean temperature &#8211; and the &#8230; <a href="http://coffeenavigated.net/podcast/ep-1-introduction-coffee-roasting-navigated/" class="more-link">Continue reading<span class="screen-reader-text"> "Introduction"</span></a>]]></description>
	<itunes:subtitle><![CDATA[The coffee roasting process is very complex. It’s affected by so many things. Small changes makes a difference to the taste. This podcast is about all the different approaches in coffee roasting. There are many ways to control the process during the roas]]></itunes:subtitle>
	<content:encoded><![CDATA[The coffee roasting process is very complex. It’s affected by so many things. Small changes makes a difference to the taste. This podcast is about all the different approaches in coffee roasting. There are many ways to control the process during the roast: the time, the color, the smell, the bean temperature &#8211; and the &#8230; <a href="http://coffeenavigated.net/podcast/ep-1-introduction-coffee-roasting-navigated/" class="more-link">Continue reading<span class="screen-reader-text"> "Introduction"</span></a>]]></content:encoded>
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	<itunes:summary><![CDATA[The coffee roasting process is very complex. It’s affected by so many things. Small changes makes a difference to the taste. This podcast is about all the different approaches in coffee roasting. There are many ways to control the process during the roast: the time, the color, the smell, the bean temperature &#8211; and the &#8230; Continue reading "Introduction"]]></itunes:summary>
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	<itunes:author><![CDATA[Therese Brøndsted]]></itunes:author>	<googleplay:description><![CDATA[The coffee roasting process is very complex. It’s affected by so many things. Small changes makes a difference to the taste. This podcast is about all the different approaches in coffee roasting. There are many ways to control the process during the roast: the time, the color, the smell, the bean temperature &#8211; and the &#8230; Continue reading "Introduction"]]></googleplay:description>
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