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. As in episode 2 and 3 I interview him about how he decides to stop the roast. And then he got some crazy weather changes that affect the roast.
Made by Therese Brøndsted, CoffeeNavigated.net