Smoky/ashy flavors and solutions
Understand why smoky or ashy flavors appear in coffee and how to prevent or fix them.
Second crack
Software tools for tracking
Learn how digital software tools help monitor, record, and analyze roasting data for consistency and efficiency.
Repeatability and batch consistency
This topic explores how to achieve consistent roast results across multiple batches through precise control, monitoring, and profiling techniques.
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.
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.
First crack and second crack physics
This topic explains the physics of first crack and second crack in coffee roasting, how they differ, and why they are critical indicators for roast development and flavor outcomes.