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.
Roast profiles
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.
Gas, airflow, drum speed controls
This topic covers how key roaster controls—gas (heat), airflow, and drum speed—affect roast development, bean temperature, and flavor outcomes.
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.
Impact of age on roast behavior
This topic explains how the age of green coffee affects roasting performance, physical transformations, and flavor outcomes, and why roasters carefully track bean age when designing roast profiles.