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 … <a href="http://coffeenavigated.net/podcast/episode5/" class="more-link">Continue reading<span class="screen-reader-text"> "#5 Listening to the beans cracking"</span></a>

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"

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 … <a href="http://coffeenavigated.net/podcast/episode5/" rel="noopener noreferrer">Continue reading "#5 Listening to the beans cracking"</a>

#5 Listening to the beans cracking

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.

Natural Sciences

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.

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#5 Listening to the beans cracking

#5 Listening to the beans cracking

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