How hard could roasting beans at home really be? Sam and George go head-to-head in a coffee roasting competition to find out, and Candy Schibli, the founder of Southeastern Roastery (https://www.southeasternroastery.com/aboutsoutheasternroastery.html#), where she’s also head roaster, provides expert advice..

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Credits:
Executive Producers:
George Zaidan
Hilary Hudson

Producers:
Andrew Sobey
Elaine Seward

Writer/Host:
Samantha Jones, PhD

Scientific consultants:
Candy Schibli
Diane Beckles, PhD
Leila Duman, PhD
Michelle Boucher, PhD

Special thanks:
Ruben Rodriguez

Sources:
Protocols and best practices
https://sca.coffee/research/protocols-best-practices

Roasting Process of Coffee Beans as Studied by Nuclear Magnetic Resonance: Time Course of Changes in Composition
https://pubmed.ncbi.nlm.nih.gov/22224944/

Coffee: biochemistry and potential impact on health
https://pubs.rsc.org/en/content/articlelanding/2014/FO/C4FO00042K#!divAbstract

The sources and mechanisms of bioactive ingredients in coffee
https://pubs.rsc.org/en/content/articlelanding/2019/FO/C9FO00288J#!divAbstract

Melanoidins in Coffee
https://www.sciencedirect.com/science/article/pii/B9780124095175000206

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