Michal Tkáčik

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Michal Tkáčik
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Roast Development Time and the Prerequisite for Any Successful Roast by Scott Rao

by Scott Rao Over the past decade as a consultant, I’ve had the opportunity to cup thousands of roast batches from more than two dozen machines, and to compare those batches’ roast data to their cu…

Did you know that #coffee growing temperature is far more important to coffee quality than elevation? Consider this: when coffee grows slowly it leads to slower photosynthesis that allows plants to metabolize nutrients more gradually and hence produce more nuance in the cup. The length of time it takes for coffees to mature depends on the growing temperature which is influenced by #latitude AND #altitude. The cooler the temperature the longer the maturing season the stronger correlation…

Did you know that growing temperature is far more important to coffee quality than elevation? Consider this: when coffee grows slowly it leads to slower photosynthesis that allows plants to metabolize nutrients more gradually and hence produce mo

Did you know that #coffee growing temperature is far more important to coffee quality than elevation? Consider this: when coffee grows slowly it leads to slower photosynthesis that allows plants to metabolize nutrients more gradually and hence produce more nuance in the cup. The length of time it takes for coffees to mature depends on the growing temperature which is influenced by #latitude AND #altitude. The cooler the temperature the longer the maturing season the stronger correlation…

Did you know that growing temperature is far more important to coffee quality than elevation? Consider this: when coffee grows slowly it leads to slower photosynthesis that allows plants to metabolize nutrients more gradually and hence produce mo

coffee cherries

Repost from Kaldi's Coffee Roasting Co. and Anthony Auger. These cherries were taken from trees in our variety garden at Finca El Manzano.

thedjournalguidetocoffee: “ So, where we left off: the green coffee beans are spinning happily in a heated steel drum. At about 165°C, or about four minutes after starting, the beans have lost most of their water content and are turning from green to...

thedjournalguidetocoffee: “ So, where we left off: the green coffee beans are spinning happily in a heated steel drum. At about or about four minutes after starting, the beans have lost most of their water content and are turning from green to.

'The' Coffee Roasting Chart

All you need to do is buy quality green coffee beans, a coffee roaster at home, some experience and the patience to monitor the beans while roasting.

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