Calculating your coffee company’s carbon footprint is a priority for basically all actors in the coffee value chain.
Last webinar #17 focused on how to successfully roast dark. Willem talked about the legacy of Alfred Peet, dark roast profiles, structural changes with roasting dark and more. We wrote a summary of it.
Webinar #16 focused on roasting trends for the future. Willem, Marc Weber, and Jaime Duque (Coffee Quality Institute) talked about it.
Last webinar #15 focused on troubleshooting roast profiles. They talked about things you can look at before, during, and after roasting.