Before you can make the perfect cup of coffee, you need to get the beans. Usually, they’re delivered straight into your hands, ready to be ground. But have you ever thought about what happens prior to that?
For coffee beans to be ready for baristas to work their magic, they need to be roasted. The roasting process can be quite tricky - roast for too long and you get a bitter product, roast for too little and you get an acidic product. Getting the roast just right is what guarantees a cup of coffee that is perfectly balanced between acidity and flavor.
In this lesson, learn about the delicate process of roasting coffee beans and the effects roasting has on coffee beans.
This course is perfect for budding baristas or someone wanting to improve their skills and knowledge behind an espresso machine.
Hugh Kelly runs the research and development side of ONA Coffee, Canberra’s largest specialty roaster, and supplier.