Data logging and curve analysis
This topic explains how to systematically record roast data and interpret curves to optimize roast quality and consistency.
Flavor profile
Blend component alignment
This topic covers how to align individual roast profiles of different coffee components to create a balanced and harmonious blend.
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.
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.
Composition: carbohydrates, proteins, lipids
This topic explains the major chemical components of green coffee—carbohydrates, proteins, and lipids—their roles in green coffee stability, and their transformation during roasting.