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From Production to Sample Roasting: The Learning Curve
Before I started working in the lab at Nordic Approach in early 2023, I was a production roaster at a small café located in the heart of Oslo. I had been a part of the roast team there for around 4-5 years, and it was there, on a 12kg Diedrich, that I learned how to roast. We usually roasted 8kg at a time, 20 batches in a day, once a week. While one of us Read more…