Cooling trays: speed and uniformity
Understand how cooling trays rapidly stop the roast, preserve flavor, and ensure uniform cooling of coffee beans.
Key concepts
Afterburners and emissions control
Explore how afterburners and emissions control systems reduce smoke, VOCs, and particulate matter during coffee roasting, ensuring compliance and cleaner operations.
Probes: placement, lag, calibration
Understand the critical role of temperature probes in tracking bean and environmental temperatures, ensuring accurate roast profiles and repeatable results.
Burners, airflow paths, and chimneys
Explore how burners, airflow management, and chimney design impact heat distribution, roast consistency, and smoke/degassing control in coffee roasting systems.
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.
Scaling from sample to production
This topic explains how to translate insights from sample roasts into consistent full-batch production profiles.