An investigative podcast hosted by world-renowned literary critic and publishing insider Bethanne Patrick. Book bans are on the rise across America. With the rise of social media, book publishers are losing their power as the industry gatekeepers. More and more celebrities and influencers are publishing books with ghostwriters. Writing communities are splintering because members are at cross purposes about their mission. Missing Pages is an investigative podcast about the book publishing ind ...
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Coffee Roasting, Part 2: Roasting made easy
MP3•Źródło odcinka
Manage episode 400501083 series 3409081
Treść dostarczona przez James Harper. Cała zawartość podcastów, w tym odcinki, grafika i opisy podcastów, jest przesyłana i udostępniana bezpośrednio przez James Harper lub jego partnera na platformie podcastów. Jeśli uważasz, że ktoś wykorzystuje Twoje dzieło chronione prawem autorskim bez Twojej zgody, możesz postępować zgodnie z procedurą opisaną tutaj https://pl.player.fm/legal.
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
…
continue reading
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
18 odcinków
MP3•Źródło odcinka
Manage episode 400501083 series 3409081
Treść dostarczona przez James Harper. Cała zawartość podcastów, w tym odcinki, grafika i opisy podcastów, jest przesyłana i udostępniana bezpośrednio przez James Harper lub jego partnera na platformie podcastów. Jeśli uważasz, że ktoś wykorzystuje Twoje dzieło chronione prawem autorskim bez Twojej zgody, możesz postępować zgodnie z procedurą opisaną tutaj https://pl.player.fm/legal.
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
…
continue reading
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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