Approaches to Roasting Decaf Coffee
Stacey Lynden
Cupping Lab Manager, Swiss Water Decaffeinated Coffee Inc.
Session Description
This session explore some techniques for roasting decaf beans to obtain the optimal results for the roast profile of a particular coffee origin.
Presenter
Stacey Lynden is the Cupping Lab Manager for Swiss Water Decaf. She manages and controls all of the coffee that comes into Swiss Water. She analyses all of the coffee before it is decaffeinated and provides quality control after decaffeination to make sure they are all still tasting great. Lynden is also a 3 time top 3 finalist for the Canadian Coffee in Good Spirits Championships and a Barista League Champion.
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