Episode 8: Roast degree
Listen now
Description
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 most coffee drinkers. But many coffee people loves it.
An american coffee roaster was surprised to hear in this podcast that a roast could be stopped before the First Crack is over. In this episode I talk with him about the differences. His names is James Simon. We did kind of a cultural exchange: he tried a light roast on his roaster … and I tried roasting to Second crack.
James Simon has been roasting coffee for 12 years in the family business Almost Heaven Desserts and Coffee in West Virginia, USA.
Link to list of differences between light and dark
Made by Therese Brøndsted, CoffeeNavigated.net
More Episodes
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 Kofoed Lindhart at Kontra Coffee in Copenhagen. Recently they changed roasting machine: From a 65-years old Probat to a brand-new 70 kg Loring.
Made...
Published 12/08/19
Published 12/08/19
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.
This time I visit Cristian Scigliano, barista and...
Published 01/08/19
Links
Genres
Artwork or description wrong?
Request an update »
Updates may take a few minutes.
Do you host a podcast?
Track your ranks and reviews from Spotify, Apple Podcasts and more.
