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 small Probat gas-roaster. It’s very different from roasting 120 kilos as Kaya did in her former roaster job. Daily she roasts more than 40-60 new coffees … apart from their coffees in stock. I was curious on how she roasts the many different coffees – and what differences she sees in the many origins. We talk color change, smell, blue smoke, weather change and the mysteries of how coffee beans are different. And of cause I ask: how do you decide when to stop the roast ? Made by Therese Brøndsted, CoffeeNavigated.net