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Roasting 101 (End) | Unlock the Secrets of Coffee Roasting!
Dive into our comprehensive guide that breaks down the fundamental methods and principles of coffee roasting, as endorsed by the...

iovn2802
Aug 7, 20242 min read
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Roasting Glossary 9 | Silver skin - Underdeveloped
81. Silver skin [ˈsɪlvər skɪn]: Silver skin is the thin, papery layer surrounding the coffee bean, which typically falls off during...

iovn2802
Aug 5, 20241 min read
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Roasting Glossary 8 | Roast defects - Screen
70. Roast defects [roʊst ˈdiːfɛkts]: Roast defects are undesirable characteristics in roasted coffee, such as scorching, tipping, or...

iovn2802
Jul 24, 20242 min read
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Roasting Glossary 7 | Pyrolysis - Roast degree
61. Pyrolysis [paɪˈrɒlɪsɪs]: Pyrolysis is the thermal decomposition of organic materials in coffee beans during roasting, resulting in...

iovn2802
Jul 18, 20242 min read
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Roasting Glossary 6 | Mycotoxins - Profile logging software
51. Mycotoxins [ˈmaɪkoʊˌtɒksɪnz]: Mycotoxins are toxic compounds produced by certain molds that can contaminate coffee beans if they are...

iovn2802
Jul 12, 20241 min read
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Roasting 101 | 6. Heat Transfer
In the coffee roasting process, heat transfer plays a crucial role in developing the unique flavor and color of coffee beans. There are...

iovn2802
Jul 10, 20244 min read
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Roasting 101 | 5. Chemical Reactions in the Roasting Process
1. Maillard Reaction The Maillard reaction is one of the most important chemical reactions in the coffee roasting process. This reaction...

iovn2802
Jul 4, 20243 min read
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Roasting Glossary 4 | Drying phase - Fire in the chimney
31. Drying phase [ˈdraɪɪŋ feɪz]: The drying phase is the initial stage in roasting where the beans lose moisture. This phase prepares the...

iovn2802
Jul 2, 20241 min read
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Roasting Glossary 3 | Cooling tray - Drum rotation
20. Cooling tray [ˈkuːlɪŋ treɪ]: A cooling tray is a component where roasted beans are placed to cool quickly and evenly, often equipped...

iovn2802
Jun 27, 20242 min read
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Roasting Glossary 2 | Chaff - Cooling time
11. Chaff [tʃæf]: Chaff is the thin outer skin of coffee beans that detaches during roasting. It needs to be removed as it can affect air...

iovn2802
Jun 26, 20241 min read
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Roasting Glossary 1 | 1st crack - Buildup in chimney
1. 1st crack [ˈfɜrst kræk]: The 1st crack is the stage when the coffee beans reach approximately 196°C (385°F), causing them to expand...

iovn2802
Jun 25, 20242 min read
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8 Trending Technologies in Specialty Coffee Roasting
The specialty coffee roasting industry continuously innovates with modern technologies to enhance quality and efficiency. Here are eight...

iovn2802
Jun 10, 20242 min read
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The Roaster :: I Am Just the Gatekeeper!
In the world of tiny coffee beans, there is a special yet often overlooked figure: the coffee roaster. They are the gatekeepers,...

iovn2802
Jun 7, 20242 min read
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The Coffee Supply Chain | the Role of Specialty Coffee Roasters in Vietnam | From Cultivation to Roasting
1. Terroir/Origin: Farmers: In Vietnam, particularly with Robusta coffee, soil, minerals, terrain, and weather play crucial roles in...

iovn2802
Jun 6, 20242 min read
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| Physical Changes During Coffee Roasting |
The roasting process significantly impacts the flavor and causes substantial physical changes in coffee beans. These changes,...

iovn2802
Jun 4, 20242 min read
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Coffee Roasting Profile | Pour-Over and Espresso
Flavor Profile a. Acidity Light Roasts: Lightly roasted beans, stopped at lower end temperatures, retain more acidity. This contributes...

iovn2802
Jun 4, 20242 min read
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Coffee Roasting | Chemical Reactions
Maillard Reaction The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods their...

iovn2802
Jun 3, 20242 min read
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Fine Robusta Coffee Roasting | How to Control of Final Roast Degree
The final roast degree plays a crucial role in the sugar caramelization process during coffee roasting. This process significantly...

iovn2802
Jun 3, 20242 min read
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| Boiling the Coffee Instead of Roasting? |
If we try to boil green coffee beans, the flavor won’t develop fully as it does with roasting because: Sufficient Temperature: When...

iovn2802
May 27, 20241 min read
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| Barista Proposes, Roaster Disposes |
The chemical reactions that occur during coffee roasting play a crucial role in creating the flavor of the coffee. Some specific...

iovn2802
May 27, 20241 min read
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