To roast coffee faster, you need to turn up the heat….right?

No!

In this episode, we explore the three powerful methods of heat transfer that revolutionised roasting. We’ll journey from humble beginnings—when roasting three kilos took half an hour—to machines that now roast hundreds of kilos of coffee in the time it takes you to boil a kettle.

But beans roasted at lightning speed look strange, and taste… well, you’ll find out. Join us as we test-drive an industrial tangential roaster where first crack remind me of fireworks crackers.

We also see the whale-sized roaster so massive it’s worth you a Guinness World Record.

We have the technology today to roast coffee faster than ever, so why aren’t we all roasting at recording-breaking speeds?

---------------

Please spread the word about The Science of Coffee!

Leave a 5 star rating on Spotify
Follow me on Instagram and tag me in an Instagram story
Write a review on Apple Podcasts