Quaffee Newsletter Oct 2023 − Show, sorry, Burundi
Quaffee’s news Oct 2023. We are at the Specialty Coffee Expo, apologies and a new Burundi.
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Weight Loss a Key Metric in Roast Consistency?
We believe that weight loss is a key metric in roast consistency when evaluating roasted coffee. While many other roasters
Weight Loss a Key Metric in Roast Consistency? Read More »
Quaffee Newsletter June 2022 – Gesha Village, new coffees and equipment update
News of the coffees that are here or coming. A secret coffee on the horizon and some equipment recommendations.
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Up to date coffee chemistry research published (for a price)
For two centuries investigators have tried with varying degrees of success to identify the compounds which give roasted coffee its
Up to date coffee chemistry research published (for a price) Read More »
Cupping proved Popular, A lot has changed in 5 years
Coffee Cupping goes down well Five years ago we did a public cupping and I vowed never again. People asking
Cupping proved Popular, A lot has changed in 5 years Read More »
Coffee roasting process – a subjective perspective
The coffee roasting process and our approach to it varies almost every quarter. As we gain more and more experience.
Coffee roasting process – a subjective perspective Read More »
Quaffee Newsletter Vol 1 Issue 1
Welcome to the first edition of the Quaffee’ s newsletter. We will strive to only send these newsletters when there
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Interesting Reading, if you are interested in Roasting
Forms of Heat Transfer There are three forms of heat transfer: Conduction, convection and radiation These are deceptively simple scientific concepts
Interesting Reading, if you are interested in Roasting Read More »
Roasting profile wrap up (airflow) and good bye
We spent most of Friday playing with Airflow. The Diedrich roaster has the ability: CB: to pull air from the
Roasting profile wrap up (airflow) and good bye Read More »
Tasting and then trying to replicate different Profiles
Notes from Roasting 201 Assessing the various roasting results Today was an intense day of learning the nuances of roasting.
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A day of introduction to Profile roasting
7 Feb Diedrich Notes Introduction to roasting profiles Today we concentrated on how different profiles affect coffee taste. There are
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Our first day at Diedrich Coffee Roasters
Frog Quaffer and Mzukisi, arrived at Diedrich this morning at 08:40 Feb 6 2012, ready to learn. Here are a
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