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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.
Made by: Therese Brøndsted, CoffeeNavigated.net
