The Giesen Roastcast

Roasting safety is one of the most overlooked, yet most important factor in coffee roasting. What to do when a fire breaks out? How do you keep everyone in your roastery calm and collected during panic? Do you have an evacuation plan that still is relevant? Budha knows what to do. He owns his own roastery in Sweden and he takes precautions that not everyone would think of doing. Our host Filip will ask him all about it and share also his thoughts about roasting safety!

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Lisa Lawson has her own roastery in Glasgow, but the origin of finding her roastery goes abroad. To Australia. From there on out she rolled in the world of coffee and conquers the world of Omni roasting. But what exactly is Omni roasting? When to use that technique? Questions like these and more are asked by our host Filip!

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From our Giesen headquarters, Ashwin Wilke joined Filip in this episode to talk about the technical stuff of roasting. Maintenance, errors, and more! Ashwin is part of the Giesen support team and loves solving problems. With years of experience, he knows all the ins and outs of our machines and is here to answer some of Filip's questions and share tips and tricks!

Giesen support mail: support@giesen.com

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Today's episode is shining a light on roasting defects. Filip briefly talked about roasting defects in the episode with Samo Smrke, but we felt that people would love to know more about it. In this episode, Filip is interviewing Jesper Alstrup. Jesper is fairly young, but don't underestimate the knowledge he possesses. He is a student who’s been studying roasting defects, so if there is someone who knows what a roasting defect is, he is the man for you.

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With WOC2022 still fresh in our memory, Filip invited Trish Rothgeb to the show and ask some questions regarding roasting on competition level. Trish is a licensed Q-Grader and credentialed Q Trainer by the Coffee Quality Institute. She has served on the SCAA's Roasters Guild Executive Council, was a charter member of the World Barista Championship Board of Directors, and a founding member of the Barista Guild of America. 

Sample roasting is something that people can overlook easily. Why sample roast if you can just get samples? Well, Filip Bartelak will explain why it is so important to roast your samples yourself. Filip Bartelak is a certified Q grader for Arabica and Robusta and SCAA Certified Lead Instructor. In today's episode, Filip & Filip will explain and share their experiences roasting samples and what essentials you need.

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He started out as someone who didn't like coffee at all. Too bitter and just not to his taste. Alexandru Niculae grew from being anti-coffee to the world's best roasting champion! Filip invited Alexandru over to answer some questions regarding single-origin coffee. What profiles do you use? What accessories do you need? Questions like these and more are answered. Enjoy!

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Today's episode is a special one! Our host and ambassador, Filip is taking a break this week and at Giesen Coffee Roasters we had a long-time friend joining the podcast. His name is Willem Boot! Most people know him for his tremendous knowledge of coffee and roasting. In this episode, we talk more than just about coffee. We talk about experiences, (future) goals, and brewing methods.  

For the people missing Filip already, no worries. Next episode he's back!

Today is the subject: color. With color, we can perceive a lot of information about the coffee we drink. But how do we read those colors and what machine or way of measuring is good or even the best? That is where Kees Kraakman will help us out in today's episode. Kees Kraakman, a proud Dutchie, has his own roastery, owned multiple micro-roasteries and even has ties to Willem Boot as a student. 

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In today's episode, we are talking all about the sweet spot with Morten Münchow, a coffee-tech engineer at CoffeeMind. The sweet spot is where you get the exact flavour and taste out of your coffee that you think it's best. Coffee has been around already since the 15th century and many things have changed along the way. How do we perceive fruitiness? Or should we use a different system of measuring flavor? These are the questions that our guest Morten likes to discuss with Filip.

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Dr. Smrke is a research scientist with passion for coffee. He will tell you how to keep your coffee as fresh as possible. From packaging after roasting to discussing how to store fresh green coffee, we discuss it all.