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.
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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