ROAST PROFILE
Measurements and Variables Supporting the Roast
Profile
Heat and Temperature’s Impact on the Profile
Documenting the Roast
Color - Measuring and Importance
Roast to Color
Sensory Analysis - Impact on Flavor and Color
Recognizing and Documenting
Cupping for Green vs for Profile
Relationship between Development Time and Flavor
Relationship between Profile and Roast Color
Terminology
PHYSICAL CHANGES
Chemical and Physical Changes during Roasting
Rate of Rise (RoR) Basics and Projection
Changes in Weight and Volume Basics, Calculation
and Comparison
Changes in Size, Density and Moisture
ROASTER ELEMENTS
Drum and Fluid Roasters
Basic of Thermodynamics of Coffee Roasting
Heat Transfer
SAMPLE ROASTING
Purpose of Sample Roasting Program
Types of Sample Roasters
Process and Sensory Evaluation of Samples
SAFETY AND MAINTENANCE
Preventive and Maintenance Protocols
Health and Safety
Green and Roasted Coffee Storage Conditions