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.
Maillard reactions
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.
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.
Stages: drying, Maillard, development
This topic explains the three key stages of coffee roasting—drying, Maillard, and development—what happens chemically and physically in each, and how they shape the final cup profile.