#14 Changing the roasting machine
Episode von Coffee Roasting Navigated von Therese Brøndsted · 8. Dezember 2019 · 39 min
Roast degree makes a big difference for the taste of coffee. But other factors can make the coffee taste roasty and smokey. This time I visit Ida Kofoed Lindhart at Kontra Coffee in Copenhagen. Recently they changed roasting machine: From a 65-years old Probat to a brand-new 70 kg Loring. Made by: Therese Brøndsted, CoffeeNavigated.net Ida … Continue reading "#14 Changing the roasting machine"
Weitere Episoden von „Coffee Roasting Navigated“
- #13 When the taste change 8. Januar 2019
- #11 Geisha part 3 19. Oktober 2018
- Sip 2 Follow-up on Roasting Championship 13. Oktober 2018
- #10 Geisha part 2 14. September 2018
- #9 Geisha part 1 1. August 2018
- Sip 1: cooling the beans 17. Juli 2018
- Short message, June 2018 29. Juni 2018
- #8 Roast degree 7. Dezember 2017
- #7 Sample roasting at bean importer 17. November 2017
- #6 Four roasters at a competition 1. Oktober 2017
- #5 Listening to the beans cracking 19. September 2017
- #4 Drop by temperature 18. Juni 2017
- #2 Roasting by smell 16. Dezember 2016
- Introduction 7. Dezember 2016
Über den Podcast
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.…
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