Description
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. This episode is with four other roasters:
Theo Maitre from Sigfreds Kaffefabrik
Jonas Gehl from Prolog Coffee Bar
Francesco Impallomeni from Nordhavn Coffee Roasters
Kenneth Kastberg from MokkaHouse
Again I ask them about how they decide to stop the roast. But we also talk about development times and much more.
Made by Therese Brøndsted, CoffeeNavigated.net
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
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