Affects heat transfer in the roaster / inside the bean.

Higher relative humidity in the air will potentially drive up the moisture in the bean which will obviously have consequences for the roasting process.)

Humidity (unless climate control, temperatures in the same room can be different.

Ambient temperature affects bean temperature.

Photo: cofium.roastery Before roasting: considerationsīeing prepared well, helps us make sure we are going to prevent issues and problems. It’s the flavor profile of the coffee that should be the decision-maker. Ultimately, it’s the flavor profile of the coffee that should be the decision-maker, whether or not it’s statistically awkward. Roa stmaster decides temperature points to hit by coffee types, desired outcome, and past experiences. So, the interaction of the roast master is important. That depends on the coffee type and the desired outcome. We plan our profiles, but once the roast master is performing the profile, there must be a specific decision made to hit certain bean temperature points.

When you have made a good profile, you can reuse this as much as you like without having to experiment again.

Also, a profile helps with efficient roasting. For example, you improve the consistency of the roast because of the documentation. There are several benefits you discover when you’re working with a roasting profile. So, roasting profiles are very much connected with the profiles of the coffees in the cup. To do roast profiling consistently, it’s going to help when you improve the overall consistency of the flavor profiles. We wrote a summary of it.Ī profile is all about how the coffee is roasted during a certain time. Willem, Katie, and David talked about things you can look at before, during, and after roasting. Last webinar #15 focused on troubleshooting roasting profiles.

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