29 min
RoR Live! at SCA #5 Nicki Amouri of Caffe Amouri | Understanding Roast Curves Keys To The Shop : Equipping Coffee Shop Leaders
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- Food
Hey! It is the 5th episode of the Rate of Rise Live Series! In today's conversation we sit down with the Roastmaster of Caffe Amouri Nicki Amouri to talk about really getting a grip on roast curves!
The RoR Live Series is a project in partnership with Roast Magazine taking the popular RoR series on Keys to the Shop and to the SCA 2022 Global EXPO in Boston where we have some live face-to-face interviews with 10 of the coffee industry's brightest minds
Nicki Amouri is a Licensed arabica q grader, SCA certified roaster and barista as well as an SCA certified trainer. She is the Roastmaster and green buyer at Caffe Amouri in Vienna, VA where she also teaches roasting classes.
Nicki Presented some great information during the latest Roast Summit on the most curve and so I wanted to sit down with her to talk about how we should be approaching and utilizing the roast curve to best dial in our coffees for our customers.
We cover:
Corolating taste to the curve Feedback and making adjustments Typical things that roasters get hung up on What to focus on to make a difference Dialing in to your roaster Remaining agile as you become more settled in The excitement of the unknowns Links:
www.caffeamouri.com
Nicki's presentation at the Roast Summit
Click here tp watch video of this interview on Roast magazine's YouTube channel!
Subscribe to Roast Magazine! (Use code "ROR" to get $5 bucks off your subscription)
www.keystotheshop.com
Consulting and coaching: chris@keystotheshop.com
Hey! It is the 5th episode of the Rate of Rise Live Series! In today's conversation we sit down with the Roastmaster of Caffe Amouri Nicki Amouri to talk about really getting a grip on roast curves!
The RoR Live Series is a project in partnership with Roast Magazine taking the popular RoR series on Keys to the Shop and to the SCA 2022 Global EXPO in Boston where we have some live face-to-face interviews with 10 of the coffee industry's brightest minds
Nicki Amouri is a Licensed arabica q grader, SCA certified roaster and barista as well as an SCA certified trainer. She is the Roastmaster and green buyer at Caffe Amouri in Vienna, VA where she also teaches roasting classes.
Nicki Presented some great information during the latest Roast Summit on the most curve and so I wanted to sit down with her to talk about how we should be approaching and utilizing the roast curve to best dial in our coffees for our customers.
We cover:
Corolating taste to the curve Feedback and making adjustments Typical things that roasters get hung up on What to focus on to make a difference Dialing in to your roaster Remaining agile as you become more settled in The excitement of the unknowns Links:
www.caffeamouri.com
Nicki's presentation at the Roast Summit
Click here tp watch video of this interview on Roast magazine's YouTube channel!
Subscribe to Roast Magazine! (Use code "ROR" to get $5 bucks off your subscription)
www.keystotheshop.com
Consulting and coaching: chris@keystotheshop.com
29 min