Cooling trays: speed and uniformity
Understand how cooling trays rapidly stop the roast, preserve flavor, and ensure uniform cooling of coffee beans.
Roast development
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.
Color changes and caramelization
This topic explores how coffee beans change color during roasting and the role of caramelization in flavor development.
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.