In our Behind the Roast video’s, Giesen ambassador Willem Boot shares his knowledge and roasting experience while roasting coffee. Learn all about a specific type of coffee, the Giesen roaster controls, material types, coffee tools and much more! So grab a cup of coffee, ask your questions, and learn with Willem!
In this article, Willem Boot gives us an update on the new harvest from the farms in Panama, specifically Finca...
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Gesha Village Coffee Estate: Born from a love for coffee, Rachel Samuel and Adam Overton left LA careers in 2012...
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Experience coffee at Finca La Cabra in Panama with Geisha coffee and innovative processing. Willem tells you all about coffee...
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This month's episode is all about the South Korean coffee culture, its history, and how Giesen played an important role...
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Willem Boot visited the Giesen stand at HOST Milano 2023! Check out this edition of Behind the Roast to see...
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Check out Willem and Valerians tips on starting your own roasting business! What are things to think about and things...
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As the demand for specialty coffee continues to rise, coffee cafés are constantly seeking ways to enhance the coffee experience...
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Discover the revolutionary electrically heated coffee roasters by Giesen Coffee Roasters. Embrace the benefits of compliance with changing regulations, reduced...
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Sample roasting is a critical aspect of the coffee industry, often overlooked in its significance. This month we focus on...
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Welcome to this newest episode of Behind the Roast. This months subject are the growing trends we see worldwide in...
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Welcome to this newest episode of Behind the Roast. Willem talks about different processing methods and how they can effect...
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In this episode, Willem shares his personal experience of meeting Aharon Vaknin, a coffee roaster who is fascinated by the...
Read MoreFree sheet to monitor your roasts. Willem talks about the sheet in the episode about roasting an blending for espresso.
Download hereAsk away and your questions will be answered by Willem in the next Q&A at the end of each episode.
In this episode, Willem discusses the subject ‘pressure profiling’. We are so excited to share our enthusiasm about the great profession and craft of roasting coffee. We hope you love it as much as we do.
Today, special fermented coffees are the new trend in the world of specialty coffee. Traditionally, the taste of over-fermented coffee has been considered a serious taste defect and can ruin the quality of the coffee and significantly damage the reputation of the producer.
Today, special fermented coffees are the new trend in the world of specialty coffee. Traditionally, the taste of over-fermented coffee has been considered a serious taste defect and can ruin the quality of the coffee and significantly damage the reputation of the producer.
Decaf coffee is often dismissed by specialty coffee roasters as an uncool coffee category. The consumption of decaffeinated coffee beans has been steady over the past 10 years. On average, decaf coffee is about 15% of overall coffee consumption and it appears that specifically, millennials have taken a growing interest in enjoying decaf coffee beverages.
Here’s a sneak peak of the topics that Willem will cover in this new series.
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