A Conversation with a Coffee Connoisseur and Roaster—Mackenzie Wells—Professional Coffee Roaster
Finding Genius Podcast
Richard Jacobs
4.4 • 1K Ratings
🗓️ 20 November 2019
⏱️ 38 minutes
🧾️ Download transcript
Summary
Mackenzie Wells has always had an interest in the science behind flavors and aromas, which led her to take a job right out of high school in the coffee roasting business. Over the past four years, she's refined her skills and knowledge set in the world of coffee roasting and become quite the expert. She joins the podcast today to discuss the details of the roasting process, different coffee roasting techniques, three primary heat sources used in roasting, three methods of coffee decaffeination, how a coffee bean's flavor profile is affected by the location in which it's grown, the rising popularity of barrel-aged coffees, what it means to say that a coffee bean is of a "single origin" and so much more. In this episode, you will learn:
- Why you shouldn't grind and brew your coffee right after it's been roasted
- How different roasting styles create light versus medium versus dark roasts
- What's meant by first and second "crack" in the world of coffee roasting
Transcript
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| 1:09.0 | My guest today, her name is Mackenzie. I met her at a coffee roastery. And we got to talking about |
| 1:14.9 | coffee and all the parameters and elements that go into it and it was like this hour and a |
| 1:19.7 | half long conversation. It was amazing and I just couldn't believe there was so much to the process. |
| 1:24.3 | So I asked her if she'd be willing to come back on and talk about it because it's rare to find anyone |
| 1:29.3 | that knows much about coffee really at a deep level and you know so that's why she's here so |
| 1:34.1 | Mackenzie thanks for coming yeah of course yeah well tell me what what got you |
... |
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