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CoLab: Paris: “Roasting for Competition” | Patrik Rolf Karlsson (Five Elephant)
Although the title implies that Patrik Rolf Karlsson’s talk from
CoLab: Paris is pretty straight-forward—“Roasting for Competition”—it takes a
number of twists and turns from the very start, and ends up with some unexpected
conclusions.
Yes, Patrik talks about using curves and data from Five Elephant’s
roasts, including extensive logging of the roast environment—but it’s to tailor
the results to the preferences of the people who will consume the coffee, even
when it stands outside of his own preference. And yes, Patrik openly disregards
and disagrees with the sage advice from a well-respected roaster (“everything
takes time” – Matts Johansson, Da Matteo)—but he also calls for vocal newcomers
to coffee to listen to and work with those who came before.
Most striking for us is Patrik’s observation and subsequent learnings
from the realisation that 60% of the brews they were using to evaluate their
roast profiles were poor brews—a prime example of Patrik’s use of measurement
to learn and improve.
--
Patrik was born a cold April
morning in Gothenburg—he doesn’t remember anything about it, as most of us
don’t. He likes milk and people that are dedicated, not in words but with their
actions. He grew a beard and got interested in building organisations, starting
with coffee, but was disappointed with the lack of dedication in the industry.
Patrik shaved his beard, moved to Berlin, and read and watched everything by
Malcom Gladwell. Today he is part of the Five Elephant team as head of
roastery. He wants to be a part of reshaping the idea of what a modern coffee
roastery is.
View all episodes
By Colin Harmon and Stephen Leighton
5
11 ratings
Although the title implies that Patrik Rolf Karlsson’s talk from
CoLab: Paris is pretty straight-forward—“Roasting for Competition”—it takes a
number of twists and turns from the very start, and ends up with some unexpected
conclusions.
Yes, Patrik talks about using curves and data from Five Elephant’s
roasts, including extensive logging of the roast environment—but it’s to tailor
the results to the preferences of the people who will consume the coffee, even
when it stands outside of his own preference. And yes, Patrik openly disregards
and disagrees with the sage advice from a well-respected roaster (“everything
takes time” – Matts Johansson, Da Matteo)—but he also calls for vocal newcomers
to coffee to listen to and work with those who came before.
Most striking for us is Patrik’s observation and subsequent learnings
from the realisation that 60% of the brews they were using to evaluate their
roast profiles were poor brews—a prime example of Patrik’s use of measurement
to learn and improve.
--
Patrik was born a cold April
morning in Gothenburg—he doesn’t remember anything about it, as most of us
don’t. He likes milk and people that are dedicated, not in words but with their
actions. He grew a beard and got interested in building organisations, starting
with coffee, but was disappointed with the lack of dedication in the industry.
Patrik shaved his beard, moved to Berlin, and read and watched everything by
Malcom Gladwell. Today he is part of the Five Elephant team as head of
roastery. He wants to be a part of reshaping the idea of what a modern coffee
roastery is.