Coffee Roasting, Part 1: How heat transforms coffee beans
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29 gen 2024 ·
37 min. 41 sec.
What flavours do you want from your coffee? Every coffee bean begins its life green. And if you brewed it up without first roasting it, you’d get a yellow-green cup...
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What flavours do you want from your coffee?
Every coffee bean begins its life green. And if you brewed it up without first roasting it, you’d get a yellow-green cup of grass-flavoured water.
But, as soon you apply heat to a bean, the flavour can morph to from something quite vegetative to a very acidic unripe fruit, then a very sweet fruit, and eventually dark roasted flavours.
This is the magic of coffee roasting!
In this episode of The Science of Coffee, I show you a full roast in action on the ROEST P3000, taste how coffee flavours evolve from acidic to bitter, and speak to leading coffee roasting scientists to reveal the mind-bending chemical and physical transformations taking place.
See for yourself Roest's innovative P3000 fully automatic roaster.
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
Connect with my very knowledgeable guests
Mark Al-Shemmeri - LinkedIn
Callum Gilmour - LinkedIn
Veronica Balduc - LinkedIn
Anja Rahn - LinkedInIldi Revi - LinkedIn
Samo Smrke - Instagram
Morten Münchow - Coffee Mind website
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
mostra meno
Every coffee bean begins its life green. And if you brewed it up without first roasting it, you’d get a yellow-green cup of grass-flavoured water.
But, as soon you apply heat to a bean, the flavour can morph to from something quite vegetative to a very acidic unripe fruit, then a very sweet fruit, and eventually dark roasted flavours.
This is the magic of coffee roasting!
In this episode of The Science of Coffee, I show you a full roast in action on the ROEST P3000, taste how coffee flavours evolve from acidic to bitter, and speak to leading coffee roasting scientists to reveal the mind-bending chemical and physical transformations taking place.
See for yourself Roest's innovative P3000 fully automatic roaster.
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
Connect with my very knowledgeable guests
Mark Al-Shemmeri - LinkedIn
Callum Gilmour - LinkedIn
Veronica Balduc - LinkedIn
Anja Rahn - LinkedInIldi Revi - LinkedIn
Samo Smrke - Instagram
Morten Münchow - Coffee Mind website
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
Informazioni
| Autore | James Harper |
| Sito | - |
| Tag |
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