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.
Rate rise
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.
Rate of Rise (RoR) interpretation
This topic covers how to interpret the Rate of Rise (RoR) during coffee roasting, why it’s crucial for controlling roast development, and how to make real-time adjustments based on RoR trends.
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.