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Ever wondered why coffee smells so heavenly when you first open the bag?
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Ever wondered why coffee smells so heavenly when you first open the bag? Or what makes some cups taste like blueberries and others like chocolate? Karen, the passionate owner of Rosso Coffee Bar, pulls back the curtain on the fascinating world of coffee in this enlightening conversation.
Karen's unexpected journey began in South Korea in 2011, where she discovered the art of roasting and developed her tasting skills. She describes her coffee awakening—that magical moment tasting freshly roasted Ethiopian Yirgacheffe that revealed coffee could be smooth, complex, and reminiscent of blueberries and citrus rather than bitter and harsh.
With the precision of a scientist and the passion of an artist, Karen demystifies the roasting process, explaining how she treats it as cooking: "For myself, being a roaster, for me to cook coffee green coffee beans, I have to roast it. It's either cooking in the oven or cooking coffee beans in the roaster." She exclusively crafts medium roasts, believing they capture the perfect balance of flavor development without the potential harshness of darker profiles.
The conversation delves into terroir—how altitude, volcanic soil, and climate fundamentally shape coffee's character. "Higher altitude the better," Karen explains, "because then the plants cannot ripen coffee cherries too fast and it has to work harder." For those looking to elevate their coffee appreciation, Karen offers a masterclass in tasting terminology, breaking down acidity (the bright, vibrant qualities), body (the silky mouthfeel from oil content), and finish (how pleasantly flavors linger).
Whether you're a casual coffee drinker or aspiring connoisseur, this episode will transform how you experience your next cup. Ready to deepen your coffee knowledge? Subscribe to our podcast for more insightful conversations with industry experts who are passionate about their craft.
Chapters
1. Welcome to Business Talk (00:00:00)
2. Karen's Journey into Coffee Roasting (00:01:13)
3. Understanding the Coffee Roasting Process (00:03:51)
4. Bean Origins and Environmental Factors (00:08:21)
5. Acidity, Body and Finish Explained (00:10:52)
6. Episode Closing and Contact Details (00:15:39)
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