The experiment is focused around the Samiac roaster from France, a coffee from Daterra, Brazil and 3 roast masters: Double B Coffee & Tea from Russia, Tim Wendelboe from Norway and Kaffitár from Iceland.
Addy Heðinsdóttir: The Swan flew over the coffee shop Addý talks about her (tough) process towards getting the Nordic ecolabel, ‘The Swan’, certification.
Ben shares his thoughts on quality control and beyond for espresso in roasting and in service.
Hrönn talks about the value of sustainable business.
After Aarons talk about wild coffee species we cupped a wide range of varitals. Watch his lecture here.
John Laird talks about how by deeping our understanding of our roasting systems and the physical process of roasting, we can be more purposeful and proactive with defining roast profiles to meet our objectives.
Trish Rothgeb’s main points are to communicate how the Q/SCAA cupping form asks the cupper to be detailed and honest about each category and to emphasize that specialty coffee uses a common
We are proud to announce the preliminary speakers at Nordic Roaster Forum 2013.