Burr wear and replacement
How burr wear affects grind consistency and flavor, and when to replace them for optimal performance.
Flavor profiles
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.
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.
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.
Blending vs single-origin strategies
This topic explains the differences between blending and single-origin strategies in coffee, why roasters choose one over the other, and how these approaches affect quality, branding, and consumer experience.
Drying curves and time to target moisture
This topic explains drying curves in honey and pulped natural processes, how time to reach target moisture is managed, and why controlled drying is essential for flavor and stability.