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. […]
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Will they ever learn? Fresh Roasted, Fresh Ground is still the best brew
In Uncommon ground’s Mark Pendergrast mentions a a survey was done during the 1929 recession. The survey was done then,
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Tongue tingling sensations of coffee, a glossary…
A useful except from The Signet Book of Coffee and Tea by Peter Quimme Although the word acid has been
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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
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Recap: 14 Feb 2012 Intro to Seattle’s scene
We had a lot to do in Seattle, with a lot of walking so I did not have time to
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Quick Post: Impression of Coffee and Roasters in Spokane and Seattle
Well a two week period of emersing ourselves in the third or new wave of coffee in the East of USA, has
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Passion for quality coffee is alive and well
Frog Quaffer felt at home on Valentines day, not because he had a valentine but because we were treated to
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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
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Coffee Cupping – how to guide
Coffee Cupping The most accepted tasting technique used to evaluate a coffee aroma and flavour profile, as called coffee cupping.
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More detailed work on roasting profiles
We woke up to snow When we woke up this morning it had been snowing, we took a quick drive
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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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