Thermometers and probe placement
How to correctly use thermometers and position probes for reliable temperature control in coffee brewing and roasting.
Ensure consistent
Refractometer use and calibration
How to use and calibrate a coffee refractometer to measure TDS (Total Dissolved Solids) for quality control and consistency.
Burr wear and replacement
How burr wear affects grind consistency and flavor, and when to replace them for optimal performance.
Corrective profile adjustments
How to adjust roast profiles to correct defects and achieve consistent cup quality.
Spare parts and downtime planning
How to maintain roaster uptime by managing spare parts inventory and planning for downtime.
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.