Coffee Lab
Basic Roasting Tools- Measuring Roast Color
- Reading The Bean
- Measuring Moisture and Density of the Green Coffee
- Discussion on Density of Green Coffee
- Visual Coffee Density Analytics and Roasting Strategy Based on the Density
- Roasting StrategiesBack to Back Roasting
- How to Use Airflow on Your Roaster
- When to Use High and When Low Airflow
- Charging Temperature for Different Density Beans
- Roasting Decaf
- Significance of the Turning Point
- The Secrets of the First Crack
- Roasting Sundried Natural Geisha
- Discussing – Coffee Processes
- Production RoastingHow to Choose a Coffee Roasting Machine
- Artisan Coffee Roaster
- Comparing Roasters
- Types of Burners
- Minimum Load of a Coffee Roaster
- The Real Capacity of a Coffee Roaster
- Discussing – Roasting at High Elevation
- Convection vs Conduction Heat
- Roast Profiling
- Production Roasting with Jodi
- Production Flow
- Importing CoffeeThe Role of the Importer
- Direct Trade vs Coffee Importer
- Pre-Purchase Sample Process
- Mass Cupping
- In the Sample Room
- Hot Air Roasting vs Conventional RoastingInterview with Jerry Whitfield
- Designing a Roast Profile with Sonofresco
- Guatemala Huixoc
- Sumatra Mandheling G1
- Convection Roasting System Principles
- San Franciscan (conduction roaster) vs Sonofresco (convection roaster)
- Safe WorkplaceSafety and Fire Prevention
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- (888) 814-4347
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Training online coffee community since 2012
