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 • 75 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 possibilities are increasing with new technology.

    This introduction tells about Therese’s background and her plans for this podcast.

    • 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 during a roast. He also looks at the bean surface.

    See photos of Morten and his roaster at http://coffeenavigated.net/roasting-by-smell/

    If you understand Danish you can hear more with Morten in http://smagefter.dk/podcast/afsnit-8-duften-af-kafferistning/

    Made by Therese Brøndsted, CoffeeNavigated.net

    • 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 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

    • 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 Cabra.

    I had already planned this episode when we had Danish Roasting Championship last month. Here I had opportunity to make short interviews with the participants in the competition. Mikkel Selmer was one of them and his way of roasting just fitted in to this episode.

    And then I have a soundbite with James Hoffmann from his YouTube channel – with his permission.

    Made by: Therese Brøndsted, CoffeeNavigated.net

    • 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 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

    • 31 min

Customer Reviews

4.9 out of 5
75 Ratings

75 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

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