Instant coffee: spray vs freeze drying
The two main industrial methods for producing instant coffee—spray drying and freeze drying—and how they differ in process, cost, and flavor preservation.
Hot air
Thermometers and probe placement
How to correctly use thermometers and position probes for reliable temperature control in coffee brewing and roasting.
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.
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.