'Roasting Origins: Brazil Edition' by Cropster &

We teamed up with‪@allycoffee9563‬for this exceptional virtual event. We sent the same green coffee to several expert roasters around the world to find out how they approach the roasting process with this coffee specifically. We analyzed their roast curves, checked out their cupping notes, and learned what flavors in the coffee they tried to highlight. Timestamps below if needed.
00:03:00 Learn more about the selected coffee producer, Fazenda Minamihara.
00:07:35 Meet the roasters: Pat Connoly, Mohammad Almarhoon, Hugo Rocco, Shelby Williamson, and Garreth Druce
During the webinar, we asked each roaster to share what they do when they approach a new coffee, what they did with this coffee, the way they would have served this coffee in the business they work, and how this Brazilian coffee compares to other Brazilian coffees they’ve worked with before. Check out what each roaster had to say:
00:12:32 Pat Connolly head roaster at Genovese Coffee, Australia talks about how they handle fresh coffees and the behaviors they first notice to learn how to better approach the coffee while roasting.
00:19:20 Mohammad Almarhoon from Artist Hub, Saudi Arabia talks about why he needed a shorter milliard reaction when roasting this Brazillian coffee sample.
00:25:00 Hugo Rocco from Moka Clube, Brazil points out that he would consider this coffee sample to be high density, as opposed to the previous roasters who said the coffee was low in density.
00:32:09 Shelby Williamson head roaster at Huckleberry Roasters, USA explains why she decided not to roast the sample coffee as an espresso and instead roast it as a single origin.
00:36:05 Garreth Druce from The Barn, Germany shared a tweak that no previous roasters had done while roasting the coffee, find out why he adjusted his drum RPM with this coffee.
00:42:18 Questions for the roasters!
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