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.
When you roast the same bean on a regular basis and do the same roast profile – 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 Andersen & Maillard in Copenhagen.
I also hear from roasting consultant Michael de Renouard and roaster Kenneth Kastberg. We first heard from Kenneth in episode 6. This time he tells about how he build in pressure measurement in an old roaster.
Cristian at the Loring roasterCristian brewing espresso at Andersen & MaillardKenneth at the rebuild Toper at his previous job at MokkaHouseThe rebuild Toper with pressure measuring
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 The Coffee Collective here in Copenhagen with roaster Samuli Marilla.
Geisha coffees are more expensive than other green beans. This is part 3 in a series where I explore how different Geisha coffees are.
Episode 6 was interview with four roasters at the Danish Roasting Championship in 2017. One of them was Theo Maitre who won 1’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 roasting since last year ?
Theo Maitre is from France, but now lives in Denmark. He roast at Sigfreds Kaffefabrik in Aarhus.
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 Copenhagen.
Coffee Collective has a long experience with Geisha coffee. They have been buying Geisha from the Peterson farm since 2009 and now they also sell a Geisha from Bolivia.
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: How good are they ? How different are they ? Are they worth the price or are they hyped ?
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 – 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. If it’s a good audio file, I will be happy to post it in this podcast. Send the audio file to: podcast@coffeenavigated.net
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 the First Crack is over. In this episode I talk with him about the differences. His names is James Simon. We did kind of a cultural exchange: he tried a light roast on his roaster … and I tried roasting to Second crack.
James Simon has been roasting coffee for 12 years in the family business Almost Heaven Desserts and Coffee in West Virginia, USA.
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 … apart from their coffees in stock.
I was curious on how she roasts the many different coffees – and what differences she sees in the many origins.
We talk color change, smell, blue smoke, weather change and the mysteries of how coffee beans are different. And of cause I ask: how do you decide when to stop the roast ?
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 ask them about how they decide to stop the roast. But we also talk about development times and much more.
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 Cabra.
I had already planned this episode when we had Danish Roasting Championship last month. Here I had opportunity to make short interviews with the participants in the competition. Mikkel Selmer was one of them and his way of roasting just fitted in to this episode.
And then I have a soundbite with James Hoffmann from his YouTube channel – with his permission.
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 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.
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 during a roast. He also looks at the bean surface.
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 – and the possibilities are increasing with new technology.
This introduction tells about Therese’s background and her plans for this podcast.
Ida and the old 30 kg Probat
Ida at the new Loring
The four coffees we tasted – Brazil and Indonsian in light and dark roasts
