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Specialty Coffee Association Podcast

118 EpisodesProduced by Specialty Coffee AssociationWebsite

A podcast series from the Specialty Coffee Association presenting stories, lectures, and debates from the SCA's global events. The SCA is a non-profit organization that represents thousands of coffee professionals, from producers to baristas all over the world. Learn more at www.sca.coffee.

1:13:17

#42: The Best Way to Roast for Espresso | Panel Discussion | SCA Lectures 2018

It's time to dive deeper into the kinds of questions many roasters have mulled over, but not discussed enough: Should a roast be designed according to flavor profiles, should you roast with a specific brew method in mind? To what extent should a roast be designed for a specific dose, grind, and brew ratio? Should you roast differently for milk-based espresso?

A panel of industry leaders in espresso (Ben Put of Monogram Coffee; Geoff Woodley of Ikawa; Jen Apodaca of Royal Coffee; and Tony Querio of Spyhouse Coffee Roasting Co.) share their theories and approaches to improving espresso coffee in this panel hosted by O. M. Miles.

Related Links
- Read the full transcript on SCA News: https://scanews.coffee/podcast/42/the-best-way-to-roast-for-espresso-panel-discussion-sca-lectures-2018/
- Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/
- Learn more about the upcoming 2019 Lecture Series: https://coffeeexpo.org/lectures

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Table of Contents
0:00 Introduction
1:45 Introducing the panelists
3:30 Each panelist was given a Colombian Caturra from the Nariño region and roasted it using an Ikawa. They take turns explaining their roasting philosophy.
18:30 How each panelist incorporates cupping when roasting for espresso
29:45 A discussion on why it’s relevant for roasters to know how to make espressos on bar in order to be better roasters
39:45 Is airflow a primary variable to keep in mind when roasting?
44:30 A discussion on the style of roasting where you keep the same starting and end time and adjust everything in-between instead
46:00 Ways in which having moisture content, density or water activity metrics helps when profiling
51:00 Panelists offer general recommendations for roasting for espresso
Q&A with the audience
60:00 What the roasters think of blends vs single origins and pre-roast blending vs post-roast blending
1:09:00 How to translate Ikawa roast profiles into production production roast profiles and opinions on drying vs Maillard vs development on the sample coffee.
1:13:00 Outro

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