Drum vs fluid-bed roasters
Understand the fundamental differences between drum and fluid-bed coffee roasters, including how each affects heat transfer, flavor development, and batch consistency.
Desired flavor
Sensory-led profile iteration
This topic covers how to use sensory evaluation to refine and optimize roast profiles, linking taste outcomes directly to roasting parameters.
Color changes and caramelization
This topic explores how coffee beans change color during roasting and the role of caramelization in flavor development.
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.
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.
Stages: drying, Maillard, development
This topic explains the three key stages of coffee roasting—drying, Maillard, and development—what happens chemically and physically in each, and how they shape the final cup profile.