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Coffee Roasting Navigated

Therese Brøndsted

6
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Coffee Roasting Navigated
Coffee Roasting Navigated

Coffee Roasting Navigated

Therese Brøndsted

6
Followers
0
Plays
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About Us

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.

Latest Episodes

#13 When the taste change

When you roast the same bean on a regular basis and do the same roast profile – most of the time the taste turn out approximately the same. But sometimes it doesn’t anymore. That could be the beans getting older or changes in the environment. This time I visit Cristian Scigliano, barista and roaster at Andersen & Maillard in Copenhagen. I also hear from roasting consultant Michael de Renouard and roaster Kenneth Kastberg. We first heard from Kenneth in episode 6. This time he tells about how he build in pressure measurement in an old roaster. I have written a post about the factors in changing weather. Made by: Therese Brøndsted,CoffeeNavigated.net Cristian at the Loring roaster Cristian brewing espresso at Andersen & Maillard Kenneth at the rebuild Toper at his previous job at MokkaHouse The rebuild Toper with pressure measuring See photos of Cristian and Kenneth – and th

32 MINJAN 8
Comments
#13 When the taste change

#12 Geisha part 4

How different do Geisha coffees taste ? This time we do a blind cupping of the coffees we roasted in last episode: five Geishas and one Ethiopian. We are at The Coffee Collective here in Copenhagen with roaster Samuli Marilla. Made by: Therese Brøndsted, CoffeeNavigated.net

33 MIN2018 NOV 25
Comments
#12 Geisha part 4

#11 Geisha part 3

How First Crack exactly sounds depends on the bean and the roasting process. This time we roast different Geisha beans and listen to the crack. We also talk general coffee things like roasting washed versus natural, high density beans making clear first crack, roast times, weight loss and more. We are in the roastery of The Coffee Collective here in Copenhagen with roaster Samuli Marilla. Geisha coffees are more expensive than other green beans. This is part 3 in a series where I explore how different Geisha coffees are. Made by: Therese Brøndsted, CoffeeNavigated.net See photos of the whole Geisha exploring.

28 MIN2018 OCT 19
Comments
#11 Geisha part 3

Sip 2 Follow-up on Roasting Championship

Episode 6 was interview with four roasters at the Danish Roasting Championship in 2017. One of them was Theo Maitre who won 1’st place. The 2018-competition was held in Copenhagen here in September. I made an follow-up interview with Theo Maitre. How was the world championship in China ? What have he explored in coffee roasting since last year ? Theo Maitre is from France, but now lives in Denmark. He roast at Sigfreds Kaffefabrik in Aarhus. Made by: Therese Brøndsted, CoffeeNavigated.net

10 MIN2018 OCT 13
Comments
Sip 2 Follow-up on Roasting Championship

#10 Geisha part 2

Geisha coffees are more expensive than other green beans. This is part two in a series where I explore how different Geisha coffees are. This time we look at green bean Geishas and talk about the different Geishas on the marked. I am talking to roaster Samuli Marila at The Coffee Collective roastery here in Copenhagen. Coffee Collective has a long experience with Geisha coffee. They have been buying Geisha from the Peterson farm since 2009 and now they also sell a Geisha from Bolivia. Made by: Therese Brøndsted, CoffeeNavigated.net See pictures at http://coffeenavigated.net/podcast/episode-9-geisha-part-2/

25 MIN2018 SEP 14
Comments
#10 Geisha part 2

#9 Geisha part 1

When you buy specialty coffee you quickly notice that the most expensive green beans are Geisha coffees. This botanical variety got famous from the farm The Hacienda la Esmaralda in Panama. Since Geisha have been planted at many farms in different countries – and still priced higher than other good coffees. That made me wonder: How good are they ? How different are they ? Are they worth the price or are they hyped ? This is part 1 in a series about Geisha. Read about the cupping with 12 Geisha coffees at http://coffeenavigated.net/geisha/ Made by: Therese Brøndsted, CoffeeNavigated.net

13 MIN2018 AUG 2
Comments
#9 Geisha part 1

Sip 1: cooling the beans

Roaster Mike Costaney has sent me this voice memo. He did an interesting experience with the taste in different cooling of the roast. Mike Costaney is roastmaster at Booskerdoo Coffeein New Jersey, United States. These short installments with audio files from you listeners – I will call them “Sip” instead of “episodes”. Like in a sip of coffee. Made by: Therese Brøndsted, CoffeeNavigated.net

7 MIN2018 JUL 17
Comments
Sip 1: cooling the beans

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. If it’s a good audio file, I will be happy to post it in this podcast. Send the audio file to: podcast@coffeenavigated.net

5 MIN2018 JUN 30
Comments
Short message, June 2018

#8 Roast degree

The very light roasts are worlds apart from the darker ones roasted to Second Crack. Light roast is a very small part of the marked and strange to most coffee drinkers. But many coffee people loves it. An american coffee roaster was surprised to hear in this podcast that a roast could be stopped before the First Crack is over. In this episode I talk with him about the differences. His names is James Simon. We did kind of a cultural exchange: he tried a light roast on his roaster … and I tried roasting to Second crack. James Simonhas been roasting coffee for 12 years in the family business Almost Heaven Desserts and Coffee in West Virginia, USA. Link to list of differences between light and dark Made by Therese Brøndsted, CoffeeNavigated.net

30 MIN2017 DEC 8
Comments
#8 Roast degree

#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 from their coffees in stock. I was curious on how she roasts the many different coffees – and what differences she sees in the many origins. We talk color change, smell, blue smoke, weather change and the mysteries of how coffee beans are different. And of cause I ask: how do you decide when to stop the roast ? Made by: Therese Brøndsted, CoffeeNavigated.net

32 MIN2017 NOV 18
Comments
#7 Sample roasting at bean importer

Latest Episodes

#13 When the taste change

When you roast the same bean on a regular basis and do the same roast profile – most of the time the taste turn out approximately the same. But sometimes it doesn’t anymore. That could be the beans getting older or changes in the environment. This time I visit Cristian Scigliano, barista and roaster at Andersen & Maillard in Copenhagen. I also hear from roasting consultant Michael de Renouard and roaster Kenneth Kastberg. We first heard from Kenneth in episode 6. This time he tells about how he build in pressure measurement in an old roaster. I have written a post about the factors in changing weather. Made by: Therese Brøndsted,CoffeeNavigated.net Cristian at the Loring roaster Cristian brewing espresso at Andersen & Maillard Kenneth at the rebuild Toper at his previous job at MokkaHouse The rebuild Toper with pressure measuring See photos of Cristian and Kenneth – and th

32 MINJAN 8
Comments
#13 When the taste change

#12 Geisha part 4

How different do Geisha coffees taste ? This time we do a blind cupping of the coffees we roasted in last episode: five Geishas and one Ethiopian. We are at The Coffee Collective here in Copenhagen with roaster Samuli Marilla. Made by: Therese Brøndsted, CoffeeNavigated.net

33 MIN2018 NOV 25
Comments
#12 Geisha part 4

#11 Geisha part 3

How First Crack exactly sounds depends on the bean and the roasting process. This time we roast different Geisha beans and listen to the crack. We also talk general coffee things like roasting washed versus natural, high density beans making clear first crack, roast times, weight loss and more. We are in the roastery of The Coffee Collective here in Copenhagen with roaster Samuli Marilla. Geisha coffees are more expensive than other green beans. This is part 3 in a series where I explore how different Geisha coffees are. Made by: Therese Brøndsted, CoffeeNavigated.net See photos of the whole Geisha exploring.

28 MIN2018 OCT 19
Comments
#11 Geisha part 3

Sip 2 Follow-up on Roasting Championship

Episode 6 was interview with four roasters at the Danish Roasting Championship in 2017. One of them was Theo Maitre who won 1’st place. The 2018-competition was held in Copenhagen here in September. I made an follow-up interview with Theo Maitre. How was the world championship in China ? What have he explored in coffee roasting since last year ? Theo Maitre is from France, but now lives in Denmark. He roast at Sigfreds Kaffefabrik in Aarhus. Made by: Therese Brøndsted, CoffeeNavigated.net

10 MIN2018 OCT 13
Comments
Sip 2 Follow-up on Roasting Championship

#10 Geisha part 2

Geisha coffees are more expensive than other green beans. This is part two in a series where I explore how different Geisha coffees are. This time we look at green bean Geishas and talk about the different Geishas on the marked. I am talking to roaster Samuli Marila at The Coffee Collective roastery here in Copenhagen. Coffee Collective has a long experience with Geisha coffee. They have been buying Geisha from the Peterson farm since 2009 and now they also sell a Geisha from Bolivia. Made by: Therese Brøndsted, CoffeeNavigated.net See pictures at http://coffeenavigated.net/podcast/episode-9-geisha-part-2/

25 MIN2018 SEP 14
Comments
#10 Geisha part 2

#9 Geisha part 1

When you buy specialty coffee you quickly notice that the most expensive green beans are Geisha coffees. This botanical variety got famous from the farm The Hacienda la Esmaralda in Panama. Since Geisha have been planted at many farms in different countries – and still priced higher than other good coffees. That made me wonder: How good are they ? How different are they ? Are they worth the price or are they hyped ? This is part 1 in a series about Geisha. Read about the cupping with 12 Geisha coffees at http://coffeenavigated.net/geisha/ Made by: Therese Brøndsted, CoffeeNavigated.net

13 MIN2018 AUG 2
Comments
#9 Geisha part 1

Sip 1: cooling the beans

Roaster Mike Costaney has sent me this voice memo. He did an interesting experience with the taste in different cooling of the roast. Mike Costaney is roastmaster at Booskerdoo Coffeein New Jersey, United States. These short installments with audio files from you listeners – I will call them “Sip” instead of “episodes”. Like in a sip of coffee. Made by: Therese Brøndsted, CoffeeNavigated.net

7 MIN2018 JUL 17
Comments
Sip 1: cooling the beans

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. If it’s a good audio file, I will be happy to post it in this podcast. Send the audio file to: podcast@coffeenavigated.net

5 MIN2018 JUN 30
Comments
Short message, June 2018

#8 Roast degree

The very light roasts are worlds apart from the darker ones roasted to Second Crack. Light roast is a very small part of the marked and strange to most coffee drinkers. But many coffee people loves it. An american coffee roaster was surprised to hear in this podcast that a roast could be stopped before the First Crack is over. In this episode I talk with him about the differences. His names is James Simon. We did kind of a cultural exchange: he tried a light roast on his roaster … and I tried roasting to Second crack. James Simonhas been roasting coffee for 12 years in the family business Almost Heaven Desserts and Coffee in West Virginia, USA. Link to list of differences between light and dark Made by Therese Brøndsted, CoffeeNavigated.net

30 MIN2017 DEC 8
Comments
#8 Roast degree

#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 from their coffees in stock. I was curious on how she roasts the many different coffees – and what differences she sees in the many origins. We talk color change, smell, blue smoke, weather change and the mysteries of how coffee beans are different. And of cause I ask: how do you decide when to stop the roast ? Made by: Therese Brøndsted, CoffeeNavigated.net

32 MIN2017 NOV 18
Comments
#7 Sample roasting at bean importer