Data logging and curve analysis
This topic explains how to systematically record roast data and interpret curves to optimize roast quality and consistency.
Crack development
Sampling and trier technique
This topic covers how to properly sample coffee beans during roasting using a trier, ensuring accurate roast monitoring and consistency across batches.
Color changes and caramelization
This topic explores how coffee beans change color during roasting and the role of caramelization in flavor development.
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.
First crack and second crack physics
This topic explains the physics of first crack and second crack in coffee roasting, how they differ, and why they are critical indicators for roast development and flavor outcomes.