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Behind the Roast with Willem Boot

In our Behind the Roast video’s, Giesen ambassador Willem Boot shares his knowledge and roasting experience while roasting coffee. Learn all about a specific type of coffee, the Giesen roaster controls, material types, coffee tools and much more! So grab a cup of coffee, ask your questions, and learn with Willem!

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Behind the Roast episodes

Download the roasting milestones exercise

Free sheet to monitor your roasts. Willem talks about the sheet in the episode about roasting an blending for espresso. 

Download here

Ask Willem

Send in your question

Ask away and your questions will be answered by Willem in the next Q&A at the end of each episode.

All Willem Boot blogs

Blogs: Willem Boot

Willem Boot

Pressure profiling with Giesen roasting machines

In this episode, Willem discusses the subject ‘pressure profiling’. We are so excited to share our enthusiasm about the great profession and craft of roasting coffee. We hope you love it as much as we do.

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Willem Boot

The Tasty World Of Special Fermentation Techniques

Today, special fermented coffees are the new trend in the world of specialty coffee. Traditionally, the taste of over-fermented coffee has been considered a serious taste defect and can ruin the quality of the coffee and significantly damage the reputation of the producer.

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Willem Boot

Roasting dialogues with Jaime Duque

Today, special fermented coffees are the new trend in the world of specialty coffee. Traditionally, the taste of over-fermented coffee has been considered a serious taste defect and can ruin the quality of the coffee and significantly damage the reputation of the producer.

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Willem Boot

Roasting decaf coffee

Decaf coffee is often dismissed by specialty coffee roasters as an uncool coffee category. The consumption of decaffeinated coffee beans has been steady over the past 10 years. On average, decaf coffee is about 15% of overall coffee consumption and it appears that specifically, millennials have taken a growing interest in enjoying decaf coffee beverages.

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Upcoming subjects

Here’s a sneak peak of the topics that Willem will cover in this new series.

07'22

Roasting and blending for espresso - ONLINE

08'22

Walking the curve; from Maillard to Caramelization to Roast Development - ONLINE

09'22

Roasting strategies to optimize decaf coffees -ONLINE

10'22

Special: Roasting dialogues with Jaime Duque -ONLINE

11'22

Pressure profiling with Giesen roasting machines -ONLINE

12'22

Roasting strategies for the best possible consistency - ONLINE

01'23

Optimizing roasting profiles with the Giesen Roast Profiler - ONLINE

02'23

Selecting and roasting coffee components for filter - ONLINE

03'23

Special: The joy of coffee with Aharon Vaknin - ONLINE

04'23

Roasting strategies to modulate the flavor profile of special process coffees

05'23

Sample roasting strategies with WPG1

06'23

Special: Roasting dialogues