Roasting Glossary 7 | Pyrolysis - Roast degree

61. Pyrolysis [paɪˈrɒlɪsɪs]:

Pyrolysis is the thermal decomposition of organic materials in coffee beans during roasting, resulting in the formation of new compounds that contribute to flavor and aroma.

62. Quality control [ˈkwɑːləti kənˈtroʊl]:

Quality control involves processes and procedures to ensure that coffee meets specific quality standards throughout production, from raw beans to the final product.

63. Quenching [ˈkwɛnʧɪŋ]:

Quenching is the rapid cooling of roasted coffee beans to stop the roasting process and stabilize the beans. It helps preserve the desired roast level and flavor.

64. Radiation (heat transfer) [ˌreɪdiˈeɪʃən (hiːt ˈtrænsfɜːr)]:

Radiation is a form of heat transfer where energy is emitted as electromagnetic waves. In roasting, heat radiates from hot surfaces to the coffee beans.

65. Rate of change [reɪt ʌv ʧeɪnʤ]: ( Rate of Rise)

Rate of change refers to the speed at which temperature changes during roasting. Monitoring this helps control the development and prevents under- or over-roasting.

66. RH in storage room [ɑːr eɪʧ ɪn ˈstɔːrɪdʒ rum]

RH (Relative Humidity) in the storage room refers to the level of humidity in the air where coffee beans are stored. Proper RH levels prevent mold growth and preserve bean quality.

67. Roast air temperature [roʊst ɛr ˈtɛmpərətʃər]:

Roast air temperature is the temperature of the air surrounding the coffee beans in the roaster. It affects how evenly and efficiently the beans roast.

68. Roast colour [roʊst ˈkʌlər]:

Roast colour indicates the degree to which coffee beans have been roasted, ranging from light to dark. It influences the flavor, aroma, and acidity of the coffee.

69. Roast degree [roʊst dɪˈɡriː]:

Roast degree refers to the level of roasting, determined by the end temperature and time. It affects the beans' flavor profile and physical characteristics.