Thermodynamics is what makes coffee roasting possible. Having an understanding and control of it is what makes great roasting possible. But what aspects of thermodynamics should we be familiar with and what methods of controlling it are best? In this month's installment of the Rate of Rise series to you by Roast magazine we will be addressing these questions and much more with none other than Candice Madison.
Candice Madison has worked in specialty coffee for over a decade, as an accomplished barista, roaster, and trainer. She is a Q Arabica Instructor for the Coffee Quality Institute, an Authorized Specialty Coffee Association (SCA) Trainer, teaching on SCA certified campuses, as well as at the annual SCA Event, World of Coffee and Coffee Roasters Guild Retreat. A past World Coffee Events Head Judge, Candice is currently the Director of Roasting at The Crown: Royal Coffee Lab and Tasting Room. She oversees production roasting for the Tasting Room, as well as contributing to the Crown Jewel program, and hosting original and SCA roasting education. She is also a published writer on a range of topics concerning specialty coffee. Additionally, Candice was a member of several SCA committees, including the Equity Diversity and Inclusion Task Force, Candice is the Vice President of the Coffee Coalition for Racial Equity (CCRE).
In our conversation today we are will diving deep into the practical knowledge, application, and methods for harnessing the power of thermodynamics in the roasting process.
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RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters
RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises
RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee
Interested in coffee consulting? Let's talk! Email me: Chris@keystotheshop.com