Resting and degassing post-roast
This topic covers the essential post-roast phase, focusing on resting coffee to allow degassing and stabilize flavors before brewing.
Key concepts
Roast levels: light to dark
This topic examines the spectrum of roast levels, from light to dark, and how each affects coffee flavor, aroma, and body.
Color changes and caramelization
This topic explores how coffee beans change color during roasting and the role of caramelization in flavor development.
Charge temp and turning point
This topic explains the significance of charge temperature and the turning point in coffee roasting, and how they affect bean development and final flavor.
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.
Endothermic vs exothermic transitions
This topic explains the thermal events during coffee roasting, highlighting the difference between endothermic and exothermic reactions, and how these affect roast control and flavor development.