A podcast for coffee roasters. This is NOT an introduction to start roasting coffee, but for people who already roast coffee.
It's about all the different ways of doing it. The coffee roasting process is very complex. The taste is affected by so many things. It's difficult to control completely. Different roasters use different ways to control the process: the time, the color, the smell, the bean temperature - and the possibilities are increasing with new technology.
Made by Therese Brøndsted from Denmark. She has a Master degree in Food Science and Sensory evaluation. She has been roasting coffee since 2014.
All content for Coffee Roasting Navigated is the property of Therese Brøndsted and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
A podcast for coffee roasters. This is NOT an introduction to start roasting coffee, but for people who already roast coffee.
It's about all the different ways of doing it. The coffee roasting process is very complex. The taste is affected by so many things. It's difficult to control completely. Different roasters use different ways to control the process: the time, the color, the smell, the bean temperature - and the possibilities are increasing with new technology.
Made by Therese Brøndsted from Denmark. She has a Master degree in Food Science and Sensory evaluation. She has been roasting coffee since 2014.
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 just focuse on the bean color to make a good roast. See photos at http://coffeenavigated.net/roast-by-color/ Made by: Therese Brøndsted, CoffeeNavigated.net
Coffee Roasting Navigated
A podcast for coffee roasters. This is NOT an introduction to start roasting coffee, but for people who already roast coffee.
It's about all the different ways of doing it. The coffee roasting process is very complex. The taste is affected by so many things. It's difficult to control completely. Different roasters use different ways to control the process: the time, the color, the smell, the bean temperature - and the possibilities are increasing with new technology.
Made by Therese Brøndsted from Denmark. She has a Master degree in Food Science and Sensory evaluation. She has been roasting coffee since 2014.
