Kaya Caretta is roaster at the bean importer Nordic Approach in Norway. This is only sample roasting: each batch is 100 grams and the roaster is a small Probat gas-roaster. It’s very different from roasting 120 kilos as Kaya did in her former roaster job. Daily she roasts more than 40-60 new coffees … apart … <a href="http://coffeenavigated.net/podcast/episode-7/" class="more-link">Continue reading<span class="screen-reader-text"> "#7 Sample roasting at bean importer"</span></a>

Kaya Caretta is roaster at the bean importer Nordic Approach in Norway. This is only sample roasting: each batch is 100 grams and the roaster is a small Probat gas-roaster. It’s very different from roasting 120 kilos as Kaya did in her former roaster job. Daily she roasts more than 40-60 new coffees … apart … Continue reading "#7 Sample roasting at bean importer"

Kaya Caretta is roaster at the bean importer Nordic Approach in Norway. This is only sample roasting: each batch is 100 grams and the roaster is a small Probat gas-roaster. It’s very different from roasting 120 kilos as Kaya did in her former roaster job. Daily she roasts more than 40-60 new coffees … apart … <a href="http://coffeenavigated.net/podcast/episode-7/" rel="noopener noreferrer">Continue reading "#7 Sample roasting at bean importer"</a>

#7 Sample roasting at bean importer

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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#7 Sample roasting at bean importer

#7 Sample roasting at bean importer

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