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Roasting Foundation and Research

Morten went to Australia to share his work with SCA’s certification system from both a teaching and research perspective at the Knowledge Talks event

Morten Münchow

Founder of CoffeeMind. Coffee roaster, educator/trainer and researcher. Read more here

This Post Has 2 Comments

    1. Dear Thula

      I don’t have any experience so I don’t know but I would not expect it to be the case. We always instruct people to read the temperature of the cooling coffee in the cooling tray with an Infrafred Thermometer (you can get these really cheap online) and only take out the coffee when it IR thermometer reads below 30°C where the roasting process has completely stopped. If you don’t cool it down enough the colour might change over time because the beans are still roasting for a while after you took them out of the roaster!

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