Sampling and trier technique
This topic covers how to properly sample coffee beans during roasting using a trier, ensuring accurate roast monitoring and consistency across batches.
Key concepts
Agtron color and calibration
This topic covers the use of Agtron meters for measuring roast color and how to properly calibrate devices to ensure consistency across batches.
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.
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.
Safety and fire prevention
This topic covers essential safety practices during coffee roasting, including fire prevention, emergency protocols, and proper equipment handling.