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 quality and the flavor of roasted coffee.

12. Chaff collector [tʃæf kəˈlɛktər]:

A chaff collector is a device in the roaster that gathers the chaff separated from the beans during roasting. It keeps the roaster clean and prevents clogging.

13. Charge temperature [tʃɑrdʒ ˈtɛmpərətʃər]:

Charge temperature is the roaster's temperature when the beans are introduced. This initial temperature affects how the beans absorb heat and develop during roasting.

14. Chimney [ˈtʃɪmni]:

The chimney is the duct that expels exhaust gases from the roaster. It removes smoke and vapor generated during roasting, protecting the work environment and enhancing coffee quality.

15. Conduction (heat transfer) [kənˈdʌkʃən (hiːt ˈtrænsfɜr)]:

Conduction is the transfer of heat through direct contact between surfaces. In roasting, heat is conducted from the drum surface to the coffee beans.

16. Contact (heat transfer) [ˈkɑntækt (hiːt ˈtrænsfɜr)]:

Contact heat transfer refers to heat transfer through direct contact between surfaces, similar to conduction.

17. Convection (heat transfer) [kənˈvɛkʃən (hiːt ˈtrænsfɜr)]:

Convection is the transfer of heat through the movement of air or fluid. During roasting, hot air circulates around the beans to transfer heat.

18. Cooling phase [ˈkuːlɪŋ feɪz]

The cooling phase is the process of reducing the temperature of roasted beans to stop further development and stabilize their structure.

19. Cooling time [ˈkuːlɪŋ taɪm]

Cooling time is the duration needed to cool the beans after roasting. This time affects the final quality and flavor of the coffee.

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