What flavours do you want from your coffee?



Every coffee bean begins its life green. And if you brewed it up without first roasting it, you’d get a yellow-green cup of grass-flavoured water.



But, as soon you apply heat to a bean, the flavour can morph to from something quite vegetative to a very acidic unripe fruit, then a very sweet fruit, and eventually dark roasted flavours.



This is the magic of coffee roasting!



In this episode of The Science of Coffee, I show you a full roast in action on the ROEST P3000, taste how coffee flavours evolve from acidic to bitter, and speak to leading coffee roasting scientists to reveal the mind-bending chemical and physical transformations taking place.



See for yourself Roest's innovative P3000 fully automatic roaster.



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Connect with my very knowledgeable guests



Mark Al-Shemmeri - LinkedIn

Callum Gilmour - LinkedIn

Veronica Balduc - LinkedIn

Anja Rahn - LinkedInIldi Revi - LinkedIn

Samo Smrke - Instagram

Morten Münchow - Coffee Mind website



The Science of Coffee is made possible by these leading coffee organisations





BWT Water and More

Marco Beverage Systems

ROEST

Sustainable Harvest

Mahlkönig



The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories