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

    • Natural Sciences
    • 4.9 • 56 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.

    #14 Changing the roasting machine

    #14 Changing the roasting machine

    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 by: Therese Brøndsted, CoffeeNavigated.net

    Ida and the old 30 kg Probat

    Ida at the new Loring

    The four coffees we tasted – Brazil and Indonsian in light and dark roasts



    See photos at http://coffeenavigated.net/podcast/14-changing-roasting-machine/

    • 38 min
    #13 When the taste change

    #13 When the taste change

    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 roaster at Andersen & Maillard in Copenhagen.

    I also hear from roasting consultant Michael de Renouard and roaster Kenneth Kastberg. We first heard from Kenneth in episode 6. This time he tells about how he build in pressure measurement in an old roaster.

    I have written a post about the factors in changing weather.

    Made by: Therese Brøndsted, CoffeeNavigated.net

    Cristian at the Loring roaster
    Cristian brewing espresso at Andersen & Maillard
    Kenneth at the rebuild Toper at his previous job at MokkaHouse
    The rebuild Toper with pressure measuring
    See photos of Cristian and Kenneth – and th

    • 32 min
    #12 Geisha part 4

    #12 Geisha part 4

    How different do Geisha coffees taste ? This time we do a blind cupping of the coffees we roasted in last episode: five Geishas and one Ethiopian.

    We are at The Coffee Collective here in Copenhagen with roaster Samuli Marilla.

    Made by: Therese Brøndsted, CoffeeNavigated.net

    • 33 min
    #11 Geisha part 3

    #11 Geisha part 3

    How First Crack exactly sounds depends on the bean and the roasting process. This time we roast different Geisha beans and listen to the crack.

    We also talk general coffee things like roasting washed versus natural, high density beans making clear first crack, roast times, weight loss and more.

    We are in the roastery of The Coffee Collective here in Copenhagen with roaster Samuli Marilla.

    Geisha coffees are more expensive than other green beans. This is part 3 in a series where I explore how different Geisha coffees are.

    Made by: Therese Brøndsted, CoffeeNavigated.net





    See photos of the whole Geisha exploring.

    • 28 min
    Sip 2 Follow-up on Roasting Championship

    Sip 2 Follow-up on Roasting Championship

    Episode 6 was interview with four roasters at the Danish Roasting Championship in 2017. One of them was Theo Maitre who won 1’st place.

    The 2018-competition was held in Copenhagen here in September. I made an follow-up interview with Theo Maitre.

    How was the world championship in China ?

    What have he explored in coffee roasting since last year ?

    Theo Maitre is from France, but now lives in Denmark. He roast at Sigfreds Kaffefabrik in Aarhus.

    Made by: Therese Brøndsted, CoffeeNavigated.net

    • 10 min
    #10 Geisha part 2

    #10 Geisha part 2

    Geisha coffees are more expensive than other green beans. This is part two in a series where I explore how different Geisha coffees are.

    This time we look at green bean Geishas and talk about the different Geishas on the marked. I am talking to roaster Samuli Marila at The Coffee Collective roastery here in Copenhagen.

    Coffee Collective has a long experience with Geisha coffee. They have been buying Geisha from the Peterson farm since 2009 and now they also sell a Geisha from Bolivia.

    Made by: Therese Brøndsted, CoffeeNavigated.net



    See pictures at http://coffeenavigated.net/podcast/episode-9-geisha-part-2/

    • 25 min

Customer Reviews

4.9 out of 5
56 Ratings

56 Ratings

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!

wialro ,

One of the best podcast about coffee roasting

I love this podcast, the moderator is a professional, but she brings the discussion to a beginners level. I have listen to this podcast over and over and it seems like I discover something new every time 😎. Thank you

Top Podcasts In Natural Sciences

Listeners Also Subscribed To