Description
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
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