Development Time and DTR targets
This topic explains how to manage the development phase of roasting, including how to target the optimal Development Time Ratio (DTR) for flavor and roast consistency.
Bean temperature
Charge temp and turning point
This topic explains the significance of charge temperature and the turning point in coffee roasting, and how they affect bean development and final flavor.
Gas, airflow, drum speed controls
This topic covers how key roaster controls—gas (heat), airflow, and drum speed—affect roast development, bean temperature, and flavor outcomes.
Endothermic vs exothermic transitions
This topic explains the thermal events during coffee roasting, highlighting the difference between endothermic and exothermic reactions, and how these affect roast control and flavor development.
Rate of Rise (RoR) interpretation
This topic covers how to interpret the Rate of Rise (RoR) during coffee roasting, why it’s crucial for controlling roast development, and how to make real-time adjustments based on RoR trends.
Bean temperature vs environmental temperature
This topic explains the relationship between the bean temperature and the surrounding environment during roasting, how heat transfer affects roast development, and why monitoring both is essential.