Photos from The Factory's post

Hey baby. The lab Loring mini is at our place now for testing. Loring will be present at the Coteca Expo next week in Hamburg. We'll bring the roaster with us. Come visit and roast with us.

Photos from The Factory's post

Roasting, cupping and evaluating our new Hunkute Lot 1 The fresh crop Hunkute Ethiopia washed beans is for sale. We’ve roasted it a few times now and we’re more and more happy about it. It took the last roast 10 days to peak and showcase it’s potential. You have got to be patient with this coffee. We also had this coffee last year, and liked it a lot. Difficult to roast was it, due to bean sizes were all over the place. This year it’s much better, with more homogeneity in size. On the other hand there are a few more defects but none of the serious ones. Yes, I should have measured 350 grams of greens, but remembered wrong. SCAA standards give me the choice to measure either 350 grams of green coffee or 100 grams of roasted coffee. Do they really mean that the bulk density weight is 3,5 times lower after roasting, so you have the same amount of beans in 100 gram roasted? Our bulk density weight is about halved for filter coffee. Somewhat of a difference from the American standard. I had a wonderful trip to Kenya and Ethiopia with Nordic Approach. We were there to cup coffees and we did. This Hunkute really stood out at the cupping table in Addis. Truthfully, it was difficult to taste and evaluate such fresh coffees, it takes some practice to grade such fresh herbal grassy coffees often roasted the very same day of the cupping. Cleansing palates after a hard day of work with Gin & Tonics was really appreciated and much needed. 2nd roast of Hunkute shows some acceptable numbers and cups promising today. I decided to roast 10 sec longer in the after crack with the same end temperature, which lowers the temperature change rate per minute, which will for sure darken and develop the taste. I like my beans “bloody” inside, leaving a good amount of acids and intense sweetness still in a good condition inside the beans. Lets see if we have made gold or shit with this roast.

Timeline Photos

Something must be missing here...see you at #ldncoffeefest for 4 days of live #loring roasting with guest roasters cupping and food pairing

Photos from The Factory's post

Baby Coffee Lab part one

Timeline Photos

Preparing to set up the spare parts inventory in Copenhagen. Email Jens if you need some spares!! Remember that service is recommended every 12-18 months max on your Loring.

Dansk Kaffeshow 2016

https://billetto.dk/da/dansk-kaffeshow-2016 -så er billetsalg åbnet til Dansk Kaffeshow i Århus. Jeg håber at vi ses!

Gothenburg’s Coffee Catalyst

Go go Matts! http://www.freshcup.com/gothenburgs-coffee-catalyst/

Timeline Photos

The imperfect look of perfection. Just LOVE the Hunkute

Our range

Nu er vores netshop åben, og man kan købe 4 udvalgte kaffer. Du kan besøge butikken her: http://shop.thefactorycoffee.eu/ Hvorfor er alle tekster på engelsk, det er for vi har en stor efterspørgsel fra udlandet, og vi har desværre ikke ressourcerne til både at vedligeholde en dansk og en engelsk version af butikken. Men selvfølgelig gælder den reglerne for dansk internethandel. Man kan vælge mellem tre filter/drypkaffer og en Espresso som vi har arbejdet på i ret lang tid. Prøv og nyd dem.

..."why i'm doing this"?... :)

#nordicroasterforum #coffeeroaster #copenhagen #specialitycoffee

Cataciones en el Foro de Tostadores Nórdicos ☕️👌🏼

Workshop sobre a torra no @loringroasters with fantastic Michael. #queromeuloring

Postando por aqui para vcs terem a possibilidade de explorar bem cada detalhe legal desse painel. 😍☕️

Nordic roasters cupの結果！ 去年に続いてTimが優勝！ ブラインドカッピングで参加者全員が点数をつけた結果です。自分のスコアはソルバーグが両方とも高かった。 Congrats @timwendelboe @supremeroastworks ! コロンビアの回は特に美味しいカップが多かった！

Yet another #nordicroasterforum is almost done. Thank you for extremely good lectures and a great fun couple of days!

Roasting consistency

"Se há um perfil melhor para esse café, por que ele (o Casper, do The Coffee Collective) já não o usaria?", falou Mikaela sobre o quanto ela confia no café que usou no Campeonato Mundial de Cafés Coados, 2016. Nada especialmente desenvolvido para a ocasião. Ela simplesmente pegou os grãos da gôndola da torrefacao onde trabalha há três anos. Apresentação maravilhosa!! #Repost @timwendelboe with @repostapp ・・・ Next speaker at #nordicroasterforum is The talented and lovely @mi555u talking about her experience with the World Brewers cup.