Episode 13
In Episode 13 in the podcast Coffee Roasting Navigated we talk about how the taste is affected by weather change.
I visit Cristian Scigliano, barista and roaster at Andersen & Maillard in Copenhagen.
Listen here: http://coffeenavigated.net/podcast/episode13-when-the-taste-change/
Geisha series – episode 9 to 12
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 8 – published in December 2017
Episode 8 in the podcast Coffee Roasting Navigated is about the many differences on very light roasts and the darker ones roasted to Second Crack.
Listen here: http://coffeenavigated.net/podcast/episode8roastdegree/
Episode 7 – published in November 2017
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.
Listen here: http://coffeenavigated.net/podcast/episode-7/
Episode 6 – published in October 2017
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.
Listen here: http://coffeenavigated.net/podcast/episode-6-four-roasters/
Episode 5 – published in September 2017
Episode 5 in the podcast Coffee Roasting Navigated is about listening to the beans cracking and counting seconds.
It is a mix of my own background in coffee roasting and roaster Mikkel Selmer from La Cabra.
Listen here: http://coffeenavigated.net/podcast/episode5/
Episode 4 – published in June 2017
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/
A brittish Youtube-channel made a review of two Geisha coffees from Jacobsen og Svart: https://www.youtube.com/watch?v=5xyKvXq9G_M
