Roasting coffee can be maddening. Just 4° Celsius is enough to make the same green beans taste distinctly different! And there are so many things roasters can play around with: temperature, time, fan speed, drum speed, types of probes…the list goes on and on.



So, if you want to start roasting yourself, where do you start!?



In the first half of this episode, I interview one of the world's leading roasting teachers who takes me through his published scientific research to give a clear answer. It’s as simple as 80%, 15% and 5%.



And then, in the second half, I show you why roasting coffee consistently batch-after-batch is so difficult. But these problems are finally being solved with smart technologies.



I visited the ROEST engineering team in Oslo and cracked open their innovative prototype P3000 roaster to show you the technology that allows anybody to roast coffee consistently and fully automatically.



I am so impressed with these innovations, I believe they’re going to change the coffee industry.





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Dive deeper into the science of roasting



Explore ROEST’s innovative products for the coffee industry.

Learn more from Morten Münchow and his coffee roasting courses

Read Morten’s paper in collaboration with the University of Copenhagen on Roasting Conditions and Coffee Flavour



Connect with my very knowledgeable guests



Sverre Simonsen - LinkedIn

Callum Gilmour - LinkedIn

Veronica Balduc - LinkedIn

Morten Münchow - Coffee Mind website

Scott Rao - Instagram



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