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.
This topic covers how key roaster controls—gas (heat), airflow, and drum speed—affect roast development, bean temperature, and flavor outcomes.
This topic explains the three mechanisms of heat transfer—conduction, convection, and radiation—in coffee roasting, how they interact, and their influence on bean development and flavor outcomes.