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RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak: Thermal dynamics is what makes coffee roasting possible. Having an understanding and control of it is what makes great roasting possible. But what aspects of thermal dynamics should we be familiar with and what methods of controlling it are best? In...

RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak: Thermal dynamics is what makes coffee roasting possible. Having an understanding and control of it is what makes great roasting possible. But what aspects of thermal dynamics should we be familiar with and what methods of controlling it are best? In...

FromKeys To The Shop : Equipping the Coffee Retail Professional


RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak: Thermal dynamics is what makes coffee roasting possible. Having an understanding and control of it is what makes great roasting possible. But what aspects of thermal dynamics should we be familiar with and what methods of controlling it are best? In...

FromKeys To The Shop : Equipping the Coffee Retail Professional

ratings:
Length:
50 minutes
Released:
Apr 1, 2021
Format:
Podcast Episode

Description

Thermal dynamics is what makes coffee roasting possible. Having an understanding and control of it is what makes great roasting possible. But what aspects of thermal dynamics should we be familiar with and what methods of controlling it are best? In this month's installment of the Rate of Rise series to you by Roast magazine we will be addressing these questions and much more with none other than Candice Madison.  Candice Madison has worked in specialty coffee for over a decade, as an accomplished barista, roaster, and trainer. She is a Q Arabica Instructor for the Coffee Quality Institute, an Authorized Specialty Coffee Association (SCA) Trainer, teaching on SCA certified campuses, as well as at the annual SCA Event, World of Coffee and Coffee Roasters Guild Retreat. A past World Coffee Events Head Judge, Candice is currently the Director of Roasting at The Crown: Royal Coffee Lab and Tasting Room. She oversees production roasting for the Tasting Room, as well as contributing to the Crown Jewel program, and hosting original and SCA roasting education. She is also a published writer on a range of topics concerning specialty coffee. Additionally, Candice was a member of several SCA committees, including the Equity Diversity and Inclusion Task Force, Candice is the Vice President of the Coffee Coalition for Racial Equity (CCRE).  In our conversation today we are will diving deep into the practical knowledge, application, and methods for harnessing the power of thermal dynamics in the roasting process.   We will cover: Difference between heat and thermal energy Systems that impact roasting What probes actually measure How to control and track thermal energy Understanding your machine Main mistakes made in the roasting process What to measure to monitor thermal energy Between batch protocol and how much data is too much Learning and teaching roasting  Does your roaster make your coffee taste particular ways? Cupping against data and managing reactions in the roaster Practical next steps to control thermal energy in your roaster Links: www.royalcoffee.com Royal IG Candice IG   www.roastmagazine.com Subscribe to Roast Audio Articles!  https://www.roastmagazine.com/audioarticles/   RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee     Interested in coffee consulting? Let's talk! Email me: Chris@keystotheshop.com      
Released:
Apr 1, 2021
Format:
Podcast Episode