Coffee Roasting Navigated
Activity Overview
Episode publication activity over the past year
Episodes
#14 Changing the roasting machine
08 Dec 2019
Contributed by Lukas
Roast degree makes a big difference for the taste of coffee. But other factors can make the coffee taste roasty and smokey. This time I visit Ida Kofo...
#13 When the taste change
08 Jan 2019
Contributed by Lukas
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 ...
#12 Geisha part 4
25 Nov 2018
Contributed by Lukas
How different do Geisha coffees taste ? This time we do a blind cupping of the coffees we roasted in last episode: five Geishas and one Ethiopian. We ...
#11 Geisha part 3
19 Oct 2018
Contributed by Lukas
How First Crack exactly sounds depends on the bean and the roasting process. This time we roast different Geisha beans and listen to the crack. We als...
Sip 2 Follow-up on Roasting Championship
13 Oct 2018
Contributed by Lukas
Episode 6 was interview with four roasters at the Danish Roasting Championship in 2017. One of them was Theo Maitre who won 1’st place. The 2018...
#10 Geisha part 2
14 Sep 2018
Contributed by Lukas
Geisha coffees are more expensive than other green beans. This is part two in a series where I explore how different Geisha coffees are. This time we ...
#9 Geisha part 1
01 Aug 2018
Contributed by Lukas
When you buy specialty coffee you quickly notice that the most expensive green beans are Geisha coffees. This botanical variety got famous from the fa...
Sip 1: cooling the beans
17 Jul 2018
Contributed by Lukas
Roaster Mike Costaney has sent me this voice memo. He did an interesting experience with the taste in different cooling of the roast. Mike Costaney is...
Short message, June 2018
29 Jun 2018
Contributed by Lukas
Just a hallo to say that I am working on new episodes at the moment. And then I tell about a roasting problem I had – and how I solved it. It co...
#8 Roast degree
07 Dec 2017
Contributed by Lukas
The very light roasts are worlds apart from the darker ones roasted to Second Crack. Light roast is a very small part of the marked and strange to mos...
#7 Sample roasting at bean importer
17 Nov 2017
Contributed by Lukas
Kaya Caretta 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 sma...
#6 Four roasters at a competition
01 Oct 2017
Contributed by Lukas
Here in August we had the Danish Roasting Championship. I made interviews with some of the roasters. In last episode we heard from one competitor. Thi...
#5 Listening to the beans cracking
19 Sep 2017
Contributed by Lukas
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 ab...
#4 Drop by temperature
18 Jun 2017
Contributed by Lukas
Do you go for more 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...
#3 Drop by color
10 Feb 2017
Contributed by Lukas
This episode is about stopping the roast at a certain color. We are at a roasting course with Morten Münchow from CoffeeMind. But Morten don’t ...
#2 Roasting by smell
16 Dec 2016
Contributed by Lukas
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 b...
Introduction
07 Dec 2016
Contributed by Lukas
The coffee roasting process is very complex. It’s affected by so many things. Small changes makes a difference to the taste. This podcast is about a...