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.
Roast profile
Scaling from sample to production
This topic explains how to translate insights from sample roasts into consistent full-batch production profiles.
Sensory-led profile iteration
This topic covers how to use sensory evaluation to refine and optimize roast profiles, linking taste outcomes directly to roasting parameters.
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.
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.