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#8 Barista vs Roaster Thoughts on Coffee Roasting and Quality Standards

#8 Barista vs Roaster Thoughts on Coffee Roasting and Quality Standards

In this episode we will discuss roasting related topics with Gwilym Davies like our take on dark roasts, importance of solubility in lighter roasts for espresso.

We will also discuss what is the specialty coffee industry’s market share and why it is so important to share and stick together if we want to succeed.

We will also touch on problems with consistency during roasting. Gwilym thinks the problem is caused by the nature of the coffee roasters, which are notoricaly temperature unstable. I take a slightly different approach: I see the problem in the nature of the always-changing ingredient – coffee. We agree that we have to recognize this issue and we have to work with it in mind.

What if a coffee roaster ruins a batch? We’ll give you a few tips on what to do with coffee that is not up to your standards.

Speaking of standards, Gwilym will tell you how they define standards at Prufrock Cafe and how they can help you to stay in harmony with the expectations of your customers.

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