Cupping, Roasting and Brewing at Supreme Roastworks in Oslo
Updated: Oct 15
Our Oslo visit to Supreme Roastworks brought cupping, roasting and filter brewing into one conversation. We came away with plenty of practical notes to think about.
The roasting notes described a quick roast of about eight minutes, using 10 kilograms on a 12-kilogram roaster, with a short final development time. The aim was to preserve aroma, acidity and floral or fruity character.
The V60 notes recorded 20 grams of coffee to 300 grams of water, water at 194–198°F, a smooth circular pour and a total brew time under five minutes. These were the parameters shared during the exchange.
The original album below brings together the cupping, café and roasting photographs from this stop.
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