Category Archives: Roasting Coffee

I am a big advocate of cupping within a group.  Nothing improves cupping and evaluation skills like building on one another’s abilities and palates.  Find 2-3 others and get started. Read More Read More

I field calls on a daily basis. Basic roasting questions are the most frequent ones posed so let’s get down a basic approach. Keep in mind, there are plenty of ways to roast. This is mine, though there are others. Most importantly, what counts is how the cup tastes. That is all that matters. Read… Read More

Tomorrow, we will be cupping the Yemen Marqaha with Joe Marocco during a live-stream at 2pm CST. I dropped at 1:50 post 1st crack, 2:00 post 1st, and 2:10 post 1st. It will be fun to see what impact the development time has on the cup. Good article on similar thoughts is offered by Desert… Read More

Just turning green coffee into brown coffee is easy. Roasting delicious coffee on demand is a little more challenging. The big reason is that roasting is a process with many variables. Obviously beans are grown in different places and processed differently, but also the batch size, roast duration, temperatures over time, rate of rise, gas… Read More