In our second podcast episode, I continue chatting with our roaster, trainer and overall cool guy Ben Symes. Ben recently started hosting roast workshops at our lab and roastery in Oslo, Norway and also abroad.
In part two of this podcast we talk about why green coffee moisture meters are confusing, modulating roast profiles, the perfect roast curve, the importance of colour measurements and what we think is the best way to improve your roasting skills.
