News / Roasting

  • Roasting Philosophy, Nordic Roasters Forum

    Figured we hadn't posted the video from the Nordic Roaster Forum November 2015 in Copenhagen just yet. The talk is not perfect at all, however it sums up alot about our roasting philosophy.  As said in the beginning, knowledge in coffee roasting is developing so quickly and all we can promise year after year is that we're consistently trying to create a better cup of coffee.  Giving this talk, we did not yet have a reader for exhausted temperature and currently we're looking into consistent airflow. However, the philosophy is staying the same: a coffee with a clear taste profile with a lot...

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  • 4th in the World Coffee Roasting Championship 2016, Shanghai

    I just placed forth in the World Coffee Roasting Championship in Shanghai, China.  Placing third in the world in the world in 2014 (Rimini) and second in the world 2015 (Gothenburg) the expectations were very high. However, this is nothing we're disappointed in at all. This is actually the best competition I've done so far. I was super happy with how I presented the single (Panama), reminding of strawberry lemonade and citric. The blend I created with 80% Santuario from Cauca since it simply was stunning; vibrant, juicy and a surgery sweetness. For the rest of the blend I was using...

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  • Swedish Roasting Champion 2016 - Joanna Alm

    This weekend Drop Coffee’s managing director, Joanna Alm, won the Swedish Coffee Roasting Championship that took place in Stockholm. She’s going to represent Sweden in the worlds in Shanghai the 29th of March.  Previous year she’s been placing third place (Rimini, 2014) and second place (Gothenburg, 2015). So pressure is on for gold this time.  For interviews please contact Joanna at below.  Joanna Alm, CEO, Drop Coffeejoanna@dropcoffee.se +46 762483401Stockholm -  I helgen vann Drop Coffees VD, Joanna Alm, SM i kafferostning som avgjordes i Hammarby Sjöstad, med rostare från hela landet. Nu väntar VM i Shanghai den 29 mars. 2013 och...

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  • Tamper Tantrum talk, Espresso: Letting the origin speak from the cup

    This is a presentation we did at Tamper Tantrum in Prauge about our roasting philosophy, roasting equally for espresso and filter, and letting the origin speak (loudly) in the cup.  "Joanna's talk, "Espresso: Letting the origin speak from the cup", is all about her vision, for both roasters and baristas, to work with coffee in a way that keeps the most possible tasty flavours in the final cup. A strong argument for moving away from roasting for brew method so that we can better focus on showcasing what is inherently present in the quality of the green bean, Joanna's talk...

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