Episode 36: In this episode, we field a question from a couple of listeners about the industry terms you run across when trying to buy coffee, from names of coffee varieties, "MASL", bean size, grade rating, and more! Ultimately we discuss how to decide which of those notations are most important when choosing your next coffee!

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NOTES:

Follow Our NEW Instagram Account @RIY_POD

Classes at Current Crop Roasting Shop

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Coffee Bean Corral YouTube

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Episode 35: This question is all about tasting (and enjoying!) coffee as espresso. We respond to a listener's question about tasting the cupping notes printed on the label in pour-over vs. espresso, and how to improve your palate!

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NOTES:

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How to Cup Coffee

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Episode 34: Ever wondered what makes a great coffee blend? Does it matter if you roast the beans together, or should you roast them separately? What about blending different roast levels? Do the beans share flavors in the roaster, like the ingredients of a simmering stew? Find out in this week's episode as we respond to a listener question all about blends!

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NOTES:

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Catherine's Fav Blend -- Tanzania Peaberry + PNG Purosa Organic

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Episode 33: Ever wondered how to find a good single origin coffee to roast for espresso? What about a blend? In this episode we tackle a question from a listener about how to sort through green coffees to find the ones that make the best shots!

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NOTES:

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Ferdelance Blend (Makes Excellent Espresso!)

Timor Organic Heritage Reserve, FTO

Brazil CHC Reserve for Espresso

Kaleido M10 1,200 Gram Roaster (Looks Super Cool)

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Coffee Bean Corral YouTube

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Episode 32: In this episode we discuss dark roasting techniques, what's beyond 2nd Crack, and we dispel a common myth about Sumatran coffees!

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NOTES:

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Sumatra: Mandheling G1, Aceh

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Episode 31: In this episode we discuss how to roast coffee in cold temps! We focus on the Fresh Roast coffee roaster, but discuss a few general hacks for achieving that perfect roast in frigged winter months.

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NOTES:

Follow Our NEW Instagram Account @RIY_POD

Join us for our New Year’s Q&A Livestream Event! Secure your tickets here!

Use this Promo Code for 50% off your tickets: RIYPOD

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Coffee Bean Corral YouTube

Coffee Bean Corral Website

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Episode 30: In this, our thirtieth episode, we respond to an excellent question from a listener about how to recognize 1st Crack when you can't hear the cracking! We offer 4 tips on how to nail your roast even when the audible cues are minimal or missing entirely!

SEND YOUR QUESTIONS TO: [email protected]

NOTES: Follow Our NEW Instagram Account @RIY_POD

Join us for our New Year’s Q&A Livestream Event! Secure your tickets here!

Use this Promo Code for 50% off your tickets: RIYPOD

CHECK US OUT HERE:

Coffee Bean Corral YouTube

Coffee Bean Corral Website

Current Crop Roasting Shop Website

Rancher Wholesale Website

Episode 29: In this longer-than-normal episode, we scroll through out YouTube comments and answer the questions we find there! Enjoy this rapid-fire, multi-question episode about all things roasting, tasting, and (most importantly) enjoying coffee.

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NOTES:

Tanzania Peaberry

Fresh Roast SR540

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Episode 28: Listener Kyle asks some questions about the first Crack: how to know when it has really begun and whether you should increase or decrease heat during 1C to highlight fruity notes. We go off the deep end a little bit and discuss espresso, roast logging, and how to get reliably consistent results from coffee in general. Of course we manage to at least mostly answer Kyle's question in the process!

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Coffee Bean Corral Website

Current Crop Roasting Shop Website

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Episode 27: In this episode, we answer a lister's question about roasting coffee at 6,000 feet! She's noticing that following roast guides online tend to yield darker roasts than she's expecting, so we walk through how roasting at altitude affects the finished product, how to tweak your technique to achieve the roast you want, and discuss the importance of RECORDING YOUR ROASTS!

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NOTES:

Steamboat Coffee Company's article about roasting at altitude

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Coffee Bean Corral Website

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