Data logging and curve analysis
This topic explains how to systematically record roast data and interpret curves to optimize roast quality and consistency.
Heat transfer
Managing RoR flicks and crashes
This topic explains how to monitor and control sudden fluctuations in Rate of Rise (RoR) during roasting, ensuring a smooth, predictable roast curve.
Designing profiles for density and size
This topic covers how to create roasting profiles tailored to bean density and size, ensuring even roast and optimal flavor development.
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.
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.
Heat transfer: conduction, convection, radiation
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.