Freshly roasted coffee is full of energy. In the hours and days after roasting, it releases gases, mainly carbon dioxide, created during the roast. This phase, ...

The first time I sat at a cupping table was in Australia where my coffee adventure started and nothing felt the way I expected. There were several bowls in ...

Colombia is one of the world’s most celebrated coffee origins - a place where exceptional coffees grow alongside dramatic landscapes, rich culture, and ...

Caturra, Catuai, Margogype, 74110—these are just examples of the many different varieties roasters can face during their roasting career. You may wonder how to ...

You’re used to roasting washed coffees, and you've got your first natural processed beans? You don’t know where to start? Or you’re facing new experimental ...

Keeping your roaster clean is a must for consistent roasts and the long life of the machine. In traditional roasters, it is a hard and time-consuming process ...

Is there something like perfect coffee? All we do as baristas or roasters is aim for this perfect cup. What can be considered as perfect? Is the perfection ...

Development is the final stage of roasting. Together with the final roast color it is the most important phase of roasting. It determines the balance of ...

The second phase of the roast is called the Maillard phase. It is a reference to Maillard reactions that are all around us. Whenever you roast a chicken or ...

Roast profile is usually divided into three parts - Drying, Maillard and Development. In this article I would like to introduce you to the first part of roast. ...