The craft of roasting
Roasting
Green coffee tastes of grass and hay. Only the roast turns it into the bean you know. Twelve minutes that decide everything.
Light to dark
Roast levels explained: from cinnamon to italian
Every roast level from light to dark: cinnamon, city, full city, vienna, french and italian.
Roast profile
Reading the roast curve: what roasters really control
Understanding the roast curve: turning point, drying phase, Maillard phase, development time and rate of rise.
Acoustics
First crack and second crack: the two moments of a roast
First crack and second crack explained: what cracks inside the bean, at which temperature, how it sounds and what a roaster decides afterwards.
After the roast
Freshness, degassing and the roast date
Why freshly roasted coffee only tastes good after a week: degassing, carbon dioxide, the valve in the bag, the ideal window for filter and espresso, and what the roast date really means..
Sensory work
Cupping: how roasters taste their coffee
Cupping step by step: grind, ratio, breaking the crust, slurping and scoring on aroma, acidity, body, sweetness and aftertaste.