Just a hallo to say that I am working on new episodes at the moment. And then I tell about a roasting problem I had – and how I solved it. It could be great if you also would make an audio recording about some roasting troubles you have had and how you resolved them. … <a href="http://coffeenavigated.net/podcast/short-message/" class="more-link">Continue reading<span class="screen-reader-text"> "Short message, June 2018"</span></a>

Just a hallo to say that I am working on new episodes at the moment. And then I tell about a roasting problem I had – and how I solved it. It could be great if you also would make an audio recording about some roasting troubles you have had and how you resolved them. … Continue reading "Short message, June 2018"

Just a hallo to say that I am working on new episodes at the moment. And then I tell about a roasting problem I had – and how I solved it. It could be great if you also would make an audio recording about some roasting troubles you have had and how you resolved them. … <a href="http://coffeenavigated.net/podcast/short-message/" rel="noopener noreferrer">Continue reading "Short message, June 2018"</a>

Short message, June 2018

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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Short message, June 2018

Short message, June 2018

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