Skip to content
Coffee Navigated

Coffee Navigated

by Taste

  • Coffee Roasting
    • Roasting basics
    • Roast profiles
    • Taste preferences
    • Cupping
  • Brewing
    • Light versus dark roast
    • Espresso shot by taste
    • Water
    • The taste of fines in coffee grind
    • Grinder alignment
  • Tasting
    • Taste coffee
    • Improve your tasting skills
    • Cupping
    • Geisha cupping
    • Coffee landscape
  • Podcast
    • Coffee Roasting Navigated podcast
      • Introduction
      • #2 Roasting by smell
      • #3 Drop by color
      • #4 Drop by temperature
      • #5 Listening to the beans cracking
      • #6 Four roasters at a competition
      • #7 Sample roasting at bean importer
      • #8 Roast degree
      • #9 Geisha part 1
      • #10 Geisha part 2
      • #11 Geisha part 3
      • #12 Geisha part 4
      • #13 When the taste change
      • #14 Changing the roasting machine
    • Podcast Navigated by Taste
      • How we use our taste sense
    • Smagen af Kaffe
  • SmagEfter(DK)
    • Podcast Smagen af Kaffe
    • Kaffe
    • Lav god kaffe
    • Bryggevand til kaffen
    • Grundsmagene
    • Aroma
    • Smag er relativ
    • Cola

How we use our taste sense

Coffee Navigated by Taste
Coffee Navigated by Taste
How we use our taste sense
Loading
00:00 / 2:30
RSS Feed
Share
Link
Embed

Download file | Play in new window | Duration: 2:30 | Recorded on 26. September 2016

logo-fbThe “Coffee Navigated by Taste” podcast has not yet been launched in English.

If you understand Danish, you can listen to this in my podcast in Danish “Smagen af kaffe”

Here is a short soundbite:

Recent Posts

  • My Danish coffee podcast
  • Do you leave behind good flavours in the espresso shot ?
  • Do you leave behind good flavours in the espresso shot ?
  • Changing the roasting machine
  • Get hold of the water
  • When the taste of the roast change
  • Coffee Roasting Championship
  • Cooling after roasting
  • Espresso shot by taste
  • Open fire dark roast
  • Airflow in roasting: taking trier out
  • 12 Geisha coffees
  • Light versus dark roast
  • Calling color change
  • New podcast episode
  • Bean probe sensitivity to airflow
  • Coffee grind: The taste of fines
  • Kenyans for a light roast
  • Roasting in changing weather conditions
  • High heat start
  • Repeating a roast profile
  • Roast by color
  • Roasting by smell
  • When does First Crack start ?
  • Taste preferences
  • Good and bad tasting of the same bean
  • Adjusting profile by control points
  • Coffee Roasting
    • Roasting basics
    • Roast profiles
    • Taste preferences
    • Cupping
  • Brewing
    • Light versus dark roast
    • Espresso shot by taste
    • Water
    • The taste of fines in coffee grind
    • Grinder alignment
  • Tasting
    • Taste coffee
    • Improve your tasting skills
    • Cupping
    • Geisha cupping
    • Coffee landscape
  • Podcast
    • Coffee Roasting Navigated podcast
      • Introduction
      • #2 Roasting by smell
      • #3 Drop by color
      • #4 Drop by temperature
      • #5 Listening to the beans cracking
      • #6 Four roasters at a competition
      • #7 Sample roasting at bean importer
      • #8 Roast degree
      • #9 Geisha part 1
      • #10 Geisha part 2
      • #11 Geisha part 3
      • #12 Geisha part 4
      • #13 When the taste change
      • #14 Changing the roasting machine
    • Podcast Navigated by Taste
      • How we use our taste sense
    • Smagen af Kaffe
  • SmagEfter(DK)
    • Podcast Smagen af Kaffe
    • Kaffe
    • Lav god kaffe
    • Bryggevand til kaffen
    • Grundsmagene
    • Aroma
    • Smag er relativ
    • Cola
Coffee Navigated Proudly powered by WordPress