#coffee-roasting

Reducing Dry Phase to the Minimum for Coffee Roasting

Minimizing to the maximum

Higher Positive Pressure for Maillard Reaction in Coffee Roasting

More!

Optimizing RoR Negativity for Maillard during Coffee Roasting

If some is good, more is better?

Sweeping End Bean Temperature for Extended Development in Coffee Roasting

Slowing down the development phase

Batch Size under Positive Pressure for Coffee Roasting

Revisiting Batch Size

OPEN-SOURCE COFFEE COMMUNITY

Experiment(1): Exhaust slide gate (%open) vs Exhaust fan power (%) At Different Drum vacuum pressure (Pa / mbar)

Pressure Variation during Coffee Roast Development Stage

How will the pressure develop?

Coming Soon: A New Book on Coffee Roasting for Espresso

I have been studying coffee roasting for the past two years, and I’m pulling some of these findings to put into a book on coffee roasting…

Higher/Lower Pressure during Maillard for Coffee Roasting: Feasibility

Beans under pressure

Varying Drum Pressure during the Dry Phase of Coffee Roasting

Roasting Feasibility

Experiments in Negative RoR by Coffee Roast Phase

Is Negative RoR bad?

Extending Time per Phase of Coffee Roasting

Time Experiments

Step-Down Espresso Baskets: External Data

Data plotting and review

Surfing Ending Bean Temperature for Coffee Roasting

Feasibility

When More Time Didn’t Mean More Development

I went into this weekend holding an assumption I hadn’t really questioned. If I extended the roast after first crack even slightly the…

Unearthing South Africa’s Hidden Gems: A Coffee Lover’s Quest for Quality Beans