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.
In episode 13 in the podcast Coffee Roasting Navigated we talk about what to do when the taste change.
I interview Cristian Scigliano, barista and roaster at Andersen & Maillard in Copenhagen. And also talk to roasting consultant Michael de Renouard and roaster Kenneth Kastberg who build in pressure measurement in an old roaster.
Also read the post about impact of weather change