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 with fans to blow cool air through the beans.

21. Dark roast [dɑːrk roʊst]:

• Dark roast refers to a roasting level where beans are dark brown to almost black, with a strong, bold flavor and reduced acidity.

22. Decaffeinated green coffee [diˈkæfəˌneɪtɪd ɡriːn ˈkɔːfi]:

• Decaffeinated green coffee is coffee beans that have had most of their caffeine removed before roasting, suitable for those sensitive to caffeine.

23. Density (green and roasted) [ˈdɛnsəti (ɡriːn ənd ˈroʊstɪd)]:

• Density refers to the mass per unit volume of coffee beans, both green and roasted. Green beans are denser than roasted beans, which lose mass and increase in volume.

24. Density decrease [ˈdɛnsəti ˈdiːkriːs]:

• Density decrease occurs as coffee beans lose water and volatile compounds during roasting, resulting in reduced mass and increased volume.

25. Destoner [dɪˈstoʊnər]:

• A destoner is a machine used to remove stones, metal, and other unwanted materials from coffee beans before roasting.

26. Development meter [dɪˈvɛləpmənt ˈmiːtər]:

• A development meter is a tool or method for measuring the extent of development in roasted coffee beans, often assessed by color and flavor.

27. Development time [dɪˈvɛləpmənt taɪm]

• Development time is the period from the start of the first crack to the end of roasting. This time is crucial as it directly impacts the final flavor of the coffee.

28. Diffusion (heat transfer) [dɪˈfjuːʒən (hit ˈtrænsfɜːr)]:

• Diffusion is the process where heat transfers through particles from a higher temperature area to a lower temperature area. During roasting, heat diffuses from the outer to the inner parts of the bean.

29. Drop temperature [drɒp ˈtɛmpərətʃər]:

• Drop temperature is the temperature of the beans immediately after they are discharged from the roaster. It is crucial for evaluating the roast level and development.

30. Drum rotation [drʌm roʊˈteɪʃən]:

• Drum rotation refers to the turning movement of the drum in a coffee roaster, ensuring even exposure of beans to heat.

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