17 episodes

A podcast for coffee roasters. This is NOT an introduction to start roasting coffee, but for people who already roast coffee.

It's about all the different ways of doing it. The coffee roasting process is very complex. The taste is affected by so many things. It's difficult to control completely. Different roasters use different ways to control the process: the time, the color, the smell, the bean temperature - and the possibilities are increasing with new technology.

Made by Therese Brøndsted from Denmark. She has a Master degree in Food Science and Sensory evaluation. She has been roasting coffee since 2014.

Coffee Roasting Navigated Therese Brøndsted

    • Science
    • 4.9 • 77 Ratings

A podcast for coffee roasters. This is NOT an introduction to start roasting coffee, but for people who already roast coffee.

It's about all the different ways of doing it. The coffee roasting process is very complex. The taste is affected by so many things. It's difficult to control completely. Different roasters use different ways to control the process: the time, the color, the smell, the bean temperature - and the possibilities are increasing with new technology.

Made by Therese Brøndsted from Denmark. She has a Master degree in Food Science and Sensory evaluation. She has been roasting coffee since 2014.

    Introduction

    Introduction

    The coffee roasting process is very complex. It’s affected by so many things. Small changes makes a difference to the taste. This podcast is about all the different approaches in coffee roasting. There are many ways to control the process during the roast: the time, the color, the smell, the bean temperature – and the … Continue reading "Introduction"

    • 8 min
    #2 Roasting by smell

    #2 Roasting by smell

    How do you decide when to stop the roast ? Once, I asked roaster Morten Riiskjær this question. He said by smell. The smell of onion has to be over before stopping. He has been roasting coffee for 7 years. I visited him in the roastery to try to pick up what he could smell … Continue reading "#2 Roasting by smell"

    • 18 min
    #3 Drop by color

    #3 Drop by color

    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

    • 15 min
    #4 Drop by temperature

    #4 Drop by temperature

    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, Jacobsen og Svart. As in episode 2 … Continue reading "#4 Drop by temperature"

    • 27 min
    #5 Listening to the beans cracking

    #5 Listening to the beans cracking

    Back in history before you had a temperature probe in the roaster you could listen to the crack and look at the color of the beans. This episode is about listening: counting seconds from the start of crack. It is a mix of my own background in coffee roasting and roaster Mikkel Selmer from La … Continue reading "#5 Listening to the beans cracking"

    • 24 min
    #6 Four roasters at a competition

    #6 Four roasters at a competition

    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 … Continue reading "#6 Four roasters at a competition"

    • 31 min

Customer Reviews

4.9 out of 5
77 Ratings

77 Ratings

weslugo ,

Great content

I feel like I am right there with the roaster

AlgarniSalim ,

Greetings from Saudi

Dear Therese
I have enjoyed every single second in this podcast. It actually cheered me up since I have the interest roasting. This should a reference for anyone wants to learn. Im really thankful for all your efforts. Regards
Salim - Saudi Arabia

Ryguyrex ,

Unbiased examination and sharing

Fantastic balance of technical topics examined through a lens that many can digest. This podcast is a great gift to the coffee roasting community. I have learned and challenged myself to grow a lot. Thanks!

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