Description
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 the ignorant customers ?
Tony Jacobsen own a coffee shop and roastery in Trondheim, Norway. As in episode 2 and 3 I interview him about how he decides to stop the roast. And then he got some crazy weather changes that affect the roast.
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