Coffee Roasting, Part 2: Roasting made easy

Feb 12, 2024 · 46m 19s
Coffee Roasting, Part 2: Roasting made easy
Description

Roasting coffee can be maddening. Just 4° Celsius is enough to make the same green beans taste distinctly different! And there are so many things roasters can play around with:...

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Roasting coffee can be maddening. Just 4° Celsius is enough to make the same green beans taste distinctly different! And there are so many things roasters can play around with: temperature, time, fan speed, drum speed, types of probes…the list goes on and on.

So, if you want to start roasting yourself, where do you start!?

In the first half of this episode, I interview one of the world's leading roasting teachers who takes me through his published scientific research to give a clear answer. It’s as simple as 80%, 15% and 5%.

And then, in the second half, I show you why roasting coffee consistently batch-after-batch is so difficult. But these problems are finally being solved with smart technologies.

I visited the ROEST engineering team in Oslo and cracked open their innovative prototype P3000 roaster to show you the technology that allows anybody to roast coffee consistently and fully automatically.

I am so impressed with these innovations, I believe they’re going to change the coffee industry.


Please spread the word about The Science of Coffee!

Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts
Leave a 5 star rating on Spotify


Dive deeper into the science of roasting

Explore ROEST’s innovative products for the coffee industry.
Learn more from Morten Münchow and his coffee roasting courses
Read Morten’s paper in collaboration with the University of Copenhagen on Roasting Conditions and Coffee Flavour


Connect with my very knowledgeable guests

Sverre Simonsen - LinkedIn
Callum Gilmour - LinkedIn
Veronica Balduc - LinkedIn
Morten Münchow - Coffee Mind website
Scott Rao - Instagram


The Science of Coffee is made possible by these leading coffee organisations

BWT Water and More
Marco Beverage Systems
ROEST
Sustainable Harvest
Mahlkönig


The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories

Subscribe to A History of Coffee podcast
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Author James Harper
Organization Filter Productions
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