In 2017 I made interviews with five roasters at the Danish Coffee Roasting Championship here in Copenhagen (listen to podcast episode 6 and ep 5).
We just had the 2018 competition and I made a follow-up interview with Theo Maitre who won 1’st place in 2017 – and went to the World Championship in China.
How was the world championship in China ?
What have he explored in coffee roasting since last year ?
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.
In these podcasts episodes I explore the differences in the very expensive Geisha beans. But we also talk a lot of general things about coffee roasting.
The roastery Coffee Collective here in Copenhagen has a long experience with Geisha Coffees.
Episode 7 in the podcast Coffee Roasting Navigated is with Kaya Caretta. She 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.
Episode 6 in the podcast Coffee Roasting Navigated is with four roasters at the Danish Roasting Championship. Again I ask them about how they decide to stop the roast. But we also talk development times and more.
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.
Coffee roasting is done in different ways. Some stop roast when the beans has reach a certain color.
You can hear about this in my podcast Coffee Roasting Navigated. Episode 3 is about roasting to a certain color. We are at a roasting course with Morten Münchow from CoffeeMind. I have called the episode “Roasting by color”, but Morten focuses on more than the bean color to make a good roast.
Color change during the roast – samples taken out each minute of the roast.
Roasting class with Morten Münchow (on the right) from CoffeeMind.
Color and Agtron measurements of different batches.
Here you can see that #6 is darker than #5 – which is reflected in the Agtron values: #6 was 75 and #5 was 84.
A joke about the different roast degrees 😀
With permission from Jon Ferguson from USA. Follow him on Twitter at ADF2050
Episode 8 in the podcast is about the different roast degrees.
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.
