We invited 4 top-ranked roasters to share their roast curves with us and give us an exclusive insight into their approach.
- Sebastian Kohrs, elbgold, Hamburg (DE)
- Philip Weller, Günter Coffee Roasters, Freiburg (DE)
- Dario Stoop, Henauer Kaffee, Höri (CH)
- Carsten Wolters, roestable, Münster (DE) and
- Philipp Schallberger, Kaffeemacher, Basel (CH) & coffee panel juror
Together we analyzed the roasting curves used, got an exclusive insight into the approach to a new coffee and learned how to achieve the taste profile of the award-winning coffees.
Learn more in the webinar below!
3:02 Co-host Philipp Schallberger (Kaffeemacher) talks about the concept of the coffee panel competition.
6:19 Introduction of the roasters: Philip Weller (Günter Coffee Roasters), Carsten Wolters (roestbar), Sebastian Kohrs (elbgold), Dario Stoop (Henauer Kaffee).
12:08 Philip Weller presents a coffee from Colombia, El Paraíso, natural, and discusses its roasting with a Giesen W15A, the particularly aromatic taste profile, as well as the standardized, temperature-dependent detection of the color change and first crack.
36:37 Carsten Wolters talks about the profile development for his coffee from Guatemala, Vizcaya, washed, based on sample roasts and documented reference profiles. He also compares two almost identical roast curves of this coffee on his Kirsch & Mausser UG-22 and explains the influence of the minimally changed final temperature on the very balanced result in the cup.
53:36 Sebastian Kohrs roasted an anaerobically fermented coffee from Ethiopia, Bomb Anaerobic, for the coffee panel, explains details of the preparation and why this coffee is developing a new Ethiopian taste profile. Based on his adjustments in the roasting process with a Probat G-45, Sebastian shows how he roasted this coffee with a very high acid content on body and complexity, as well as the influence of the preparation on the taste.
1:15:38 Dario Stoop gives an insight into his very short roast for the Asefa Bensa coffee he used from Sidamo, Ethiopia, Red Honey. With a roast curve specially designed for cupping on his Giesen W6A, Dario achieved a coffee with enormous complexity. He also speaks of his experience about the possibilities of transferring roast profiles to machines from different manufacturers and capacities.
1:36:47 Philipp Schallberger finally analyzes all four roasting curves in the comparison view and draws his conclusion.