Decaf coffee has improved remarkably in the last few years with better processes, better farming and better roasting education. Roasting a good quality Decaf can be very rewarding and can even trick many drinkers into thinking it’s caffeinated. I recently enjoyed our Colombian Popayan Decaf as a Long Black and it was delicious! I’ve tasted […]
Tips
Filter Roast Profile on a Behmor 1600 Plus
I’m going to talk you through a Filter Roast that I (Tim) did recently on a new Coffee: Peru Veronica Mego Caturra Washed. I’ve never roasted this coffee before and I’m going to show you my basic profile for roasting a Filter coffee on the Behmor, how it (really) turned out and what I’d do […]
4 Tips to Make You a Better Roaster
Feeling a bit stuck as a Roaster? Here are 4 thoughts to help you become better! Take notes about everything! We think our memory is better than it really is! How many times have you roasted a second batch of a coffee and you forgot exactly what you did last time? I’ve done it heaps! […]
Roasting According to Processing
There are many factors to take into consideration when roasting a new Coffee. A Coffees region, altitude, moisture content, processing, bean size and density all influence how that Coffee will go from Green to Brown. In this Post we are going to talk briefly on Processing. There are lots of ways that a Coffee can […]
Troubleshoot Your Cupping
Last Blog we spoke about the Why and How of Cupping. And here we will speak about understanding your Cupping notes and how to interpret them to improve your roasting. Below is a list of the main elements you will come across and some basic pointers. Key Qualities Defects If you’re a bit unsure what […]
Batch Size
There’s the old adage, “The Bigger The Better”. Except with roasting it might be doing more harm than good.