Where do we even start when choosing tools for our roastery? There are an incredible number of options from basic and inexpensive -to complex and costly. In the most recent issue of Roast Magazine, today’s guest, Kat Melheim gives us an outline of tools and resources through the entire roasting process that can help clarify this dilemma. Kat Melheim (she/her) …
Sustainability Series #2 : Importing & Roasting
Sustainability is a collaborative effort that relies on solid networks, relationships, and communication. This is mainly the responsibility of importers and roasters whose job it is to provide connection, accurate representation, and to realize the potential of the now harvested coffee and the farmers who grow it. While providing these platforms to those they serve, importers and roasters must also …
294 : At Origin Roasting Revolution w/ Luis Fernando, founder of Amor Perfecto!
When we think about coffee roasting we generally assume that roasting happens once green coffee leaves its county of origin taking much of the coffee’s value along with it. But there is a growing movement of entrepreneurs who are keeping their coffee’s value right at home by roasting at origin and shipping direct to shops and consumers. 25 years ago …
RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants
Sample roasting is a critical part of any roasting operation. But sample roasting is not simply used for finding defects or even just for making purchasing decisions. It is also very important to use as a tool to illustrate what a coffee can do and where it fits in your line up according to your’s and your customers tastes. Today …
286 : Coffee Roasting Best Practices w/ Scott Rao
Roasting practices have come a long way in the past few decades. Today we enjoy an incredible wealth of information, resources, and sharing of technique to help us be better roasters. With all these tools a techniques available to us it can be hard to sort out the most helpful and practical bits to apply to our coffee roasting operations. …
RoR #6: Buying Less and Doing More w/ Ever Meister
We have an incredible range of options available to us when it comes to the green coffees we purchase. Right now our habit as an industry is to spot purchase small amounts of coffee from a wide variety of producers in hopes of getting the pest of the best. The trouble with this is that, while we might believe our …
285 : Better Systems, Better Connections w/ Jon Ewald of RoasterTools
If there is one thing that is certain it is that, as you grow your roastery, you become pulled in a thousand different directions. The need to maintain the operation, drive sales, maintain relationships, improve quality, etc becomes overwhelming to the point where you are not sure if growing is a blessing or a curse. Luckily for use, as the …
RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind”
Time and color in the roasting process are inextricably linked. We are fairly used to using time as a tool but what about color? Turns out that the color of your coffee is actually one of the most important but under-utilized, and poorly tracked metrics for determining flavor in the final roasted coffee. On this 5th edition of …
RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak
Thermal dynamics is what makes coffee roasting possible. Having an understanding and control of it is what makes great roasting possible. But what aspects of thermal dynamics should we be familiar with and what methods of controlling it are best? In this month’s installment of the Rate of Rise series to you by Roast magazine we will be addressing …
270 : A Conversation w/ Mark Michaelson of Michaelson Consulting!
Coffee roasting legend Mark Michaelson is back on the show! Mark has spent the last 9 years as the Head Roaster for onyx Coffee Labs in NW Arkansas whee he was instrumental in helping them forge a path to being one of the worlds most respected coffee companies. One top of this Mark is the 2017 U.S. Roasting champion …
