In this episode I'm going to present you a roaster's perspective on how flavour notes are perceived by customers and how that affects the way I communicate flavour. And then I'm gonna look more closely at what happens in the roastery and the cupping lab, whether that would be green buying or quality control.

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In this episode I look into what makes a roasting profile suit the coffee. Is there just one way? What about different grades? What about espresso and filter roasts? Where does your roasting philosophy fit into this?

In this episode we're gonna look at quality management in the roastery. I'm also going to give you a quality system that you can implement immediately to increase your quality.

In this episode I'm looking at what makes the difference in progressing your roasting skills. This podcast is perfect for someone who's either not sure what's the next thing to focus on or someone completely new to roasting. It answers the questions: How to challenge yourself? How to develop deeper understanding of the supply chain and your own role? Is competing good for professional development?