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Roasting

Discussing Coffee Roasting and Flavour Modulation with Rob Hoos

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This week, we're revisiting our Podcast series with one of the industry's most prominent roasting consultants, Rob Hoos. Rob is a familiar face to Loring Smart Roast owners, and his book 'Modulating the Flavor Profile of Coffee' has generated discussion and learning within the coffee roasting industry since its release back in 2015. We discuss his work with Nossa Familia Coffee in Portland, how his interest in coffee developed as well as delving into his theories on coffee roasting and operating the Loring Smart Roaster. We apologise for the technical problems with this edition of the podcast, we hope that can you enjoy this episode despite the fluctuations in audio and visual quality.

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Q&A: How Can We As a Roastery Maximise Efficiency

Posted by Patrik Rolf Karlsson on


This week, we're revisiting our Q&A format answering another question from our viewers; 'Q&A: How Can We As a Roastery Maximise Efficiency?'There are many different production models to choose from when building a roastery structure, and many variables to be aware of. We chose to build a system which sacrifices flexibility during production day but achieves a high level of efficiency, a focus on the quality of output and a reduction in human errors.

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Reflecting on our Performance in the Danish Coffee Roasting Championships

Posted by GenovaWebArt Collaborator on


This week, the team met at the roastery to discuss our recent participation in the Danish Coffee Roasting Championships.We were very pleased to secure 1st and 2nd place in this year's national championships, and we took a few moments to reflect on our successes and failures as well as putting together some key recommendations for anybody interested in competing themselves.There were many things that we didn’t explore fully, so if you have a particular interest in a specific area of the competition feel free to leave your question in the comments below or contact us directly.

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Implementing Quality Control using Triangulation Cuppings

Posted by Bhavin​ Metizsoft on


This week, Patrik explains our approach to internal quality control as well as sharing one of the methods we've found particularly valuable recently. Cupping your profiles is a core practice of all coffee roasters, however, there are different ways to evaluate your profiles with some methods preserving more objectivity than others. By implementing triangulations you can develop confidence in your profiling, as well as creating more certainty that you're moving in the right direction without unconditional bias.

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Our Profile Roast on Ikawa for the World Brewers Cup Final 2019

Posted by Patrik Rolf Karlsson on


This week, Patrik is replicating his roast profile designed specifically for the World Brewers Cup Final 2019. The Ikawa Pro is a small batch sample roaster that offers its user the ability to edit and customise their roast approach, whilst also creating highly replicable profiles that can be saved and shared between units and users. Due to the versatility and small profile of the hardware, this roast machine can be an invaluable tool when competing. In this video, Patrik explains the philosophy behind his profile as well as why matching your roast profile with your brew method is integral to creating a quality cup. If you have access to an Ikawa Pro, you can use the following link to find...

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Tips and Tricks When Roasting on a Loring Smart Roaster - Part 2

Posted by Patrik Rolf Karlsson on


This week Patrik revisits one of our fundamental topics, how to optimise your approach to roasting coffee when using a Loring Smart Roaster, as we return with part 2. The design and operation of this particular roast machine is very different to the silhouette of a traditional drum roaster, and this week we're discussing the position of the cyclone in relation to the generation of thermal energy as well as the importance of getting to know your probes/thermocouples and calibrating to their response. We'll be sure to return with more information and discussions about roasting shortly, feel free to request a part 3 if you've been enjoying the information so far. We're always interested in hearing what topics you're most...

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Coffee Subscription April 2019

Posted by Patrik Rolf Karlsson on


This week, Patrik jumped back into the roastery to present our latest monthly Subscription release. Our subscription members receive between 1 to 5 bags of coffee every month, and we're committed to providing them with not only the highest quality roasted coffee but also offering access to our roasting specifications and an approach towards brewing. This month, we sent our members a highly sought after lot of the Yellow Pacamara varietal which has been carefully sorted to comprise of only a smaller screen size selection, referenced here as 'petites'. Grown at Finca Limoncillo, located in the La Dalia region of the Matagalpa district in Nicaragua, this hybrid of both Pacas and Marogogype is not necessarily the highest yielding varietal however...

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Development Time - Time vs. Percentage

Posted by Patrik Rolf Karlsson on


This week, we've returned to the whiteboard to explain our views on measuring the duration of your roast after the first crack has begun. There are many variables to measure when roasting coffee, and time is a constant reference for all roasters. There are however many ways the roasters approach to time, with some preferring to use percentages to measure or guide them. In this video, we explain our preference to measure the time after crack independently and give our opinion on 'development time'.

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Comparing Drum Roasters & Air Roasters (Loring vs Probat)

Posted by Patrik Rolf Karlsson on


This week, we're exploring the differences that you can expect to find when roasting using a drum roaster, in comparison to an air roaster. The concept of coffee roasting dates back many centuries, but these days the two most commonly found methods often require using a drum roaster to apply conductive heat, or alternatively a hot air roaster using convection to deliver the energy transfer. There are many factors and variables to consider when roasting coffee using either of these methods and in this weeks video we discuss the most important things to keep in your mind when designing your roast approach.

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Coffee Subscription March 2019

Posted by Patrik Rolf Karlsson on


This week, Patrik is back in the roastery discussing the latest monthly Subscription release. Our subscription members receive between 1 to 5 bags of coffee every month, and we're committed to providing them with not only the highest quality roasted coffee but also offering access to our roasting specifications and an approach towards brewing.  This month, our focus coffee was a phenomenally clean washed processed Catuai, grown in Costa Rica by Marlon Urena. Although the coffee was harvested in February 2018, we've been really impressed with the way that this coffee has aged. The citrus and nougat-like profile that the coffee is currently displaying is truly delicious. We select different coffee every month to feature for our subscribers, watch this...

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