How High? Altitudes and Impacts on Roasting with Ikawa

Does your roast profile deliver the same result at every altitude? Rob Hoos, Joe Marrocco, Ikawa, and the Balzac Brothers teamed up with us at Cropster to discuss the Balzac Brothers and Joe Marrocco's study on how roast profiles at different altitudes/elevations affect quality with the same Guatemalan coffee.

Whether it's packing coffee or roasting batch after batch, we understand if you couldn't watch the entire webinar. But, we have you covered with some of the most important parts of the webinar with the quick links below.

00:05:27 The Question: How does altitude affect the dynamics of roasting the same coffee at different locations and its effect on the quality?

00:07:48 Understanding elevation and altitude on coffee roasting and quality

00:11:56 Understanding which variables in the roasting process affect quality at altitude

00:14:42 Stepwise Approach to Roasting at Different Altitudes

00:18:00 Ikawa/Cropster Integration

00:23:23 Roast Profiles and Roast Curves Used at Each Altitude

00:28:26 How does roast color determine altitude affects on roasting?

00:32:30 The Ambient Sensor Data Collected of Roasting Environments

00:36:21 Does it Make Sense that Roasts Change at Various Altitudes? Why?

00:51:17 Q&A

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