Burners, airflow paths, and chimneys
Explore how burners, airflow management, and chimney design impact heat distribution, roast consistency, and smoke/degassing control in coffee roasting systems.
Cup quality
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.
Assessing age vs quality trade-offs
This topic explains how to evaluate the trade-offs between the age of green coffee and its quality, how storage conditions influence these trade-offs, and how buyers and roasters make decisions about usability and value.
Impact of age on roast behavior
This topic explains how the age of green coffee affects roasting performance, physical transformations, and flavor outcomes, and why roasters carefully track bean age when designing roast profiles.
Storage temperature and shelf life
This topic explains how storage temperature affects the shelf life of green coffee, the chemistry behind flavor loss, and the best practices to preserve freshness and quality.
Alkaloids: caffeine and trigonelline
This topic explains the main alkaloids in green coffee—caffeine and trigonelline—their roles in plant defense, human perception, and how they transform during roasting.