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Writer's pictureIO Coffee
Aug 123 min read

Roasting 101 (End) | Unlock the Secrets of Coffee Roasting!

Dive into our comprehensive guide that breaks down the fundamental methods and principles of coffee roasting, as endorsed by the Specialty Coffee Association (SCA). Whether you're a novice roaster or a seasoned professional, our detailed analysis will help you understand key techniques like Rate of Rise (ROR) control, the different roasting stages, and traditional sensory-based methods.

Join our Certified SCA Roasting Training course to take your skills to the next level with hands-on experience, and become an SCA-certified roaster. This course is designed to help you master the art of coffee roasting, achieve the perfect roast every time, and stand out in the coffee community. Don't miss out on this opportunity to enhance your knowledge and craft!

- ATTN: Mr. Michael Trung

- Authorized SCA Trainer in: Roasting, Brewing, Green Coffee, Sensory Skills and Barista Skills.

1. Rate of Rise (ROR) Control Method

- Definition: Rate of Rise (ROR) is a measure of the rate at which the temperature of the coffee beans increases during roasting, typically measured in degrees Celsius per minute.

- Goal: Maintaining a steadily decreasing ROR is a common goal to avoid issues like over-roasting and ensure a balanced flavor profile.

- Advantages: Ensuring consistency, avoiding common roasting errors, and optimizing flavor and sweetness.

- Disadvantages: Requires precision, experience, and modern equipment.

2. Analysis of Roasting Stages

The three main stages of coffee roasting as per SCA standards are correctly described:

a) Drying Phase

- Purpose: Removing moisture from the beans without causing significant temperature changes.

b) Maillard/Caramel Phase

- Purpose: Involves chemical reactions that develop complex flavors and color.

c) Development Phase

- Purpose: Starts at the first crack and determines the final flavor profile and roast degree of the beans.

- Advantages and Disadvantages: Flexibility, experimentation potential, time, and effort required, and beginner challenges.

3. Traditional Method Based on Color and Aroma

- Definition: Traditional methods relying on sensory inputs like color and aroma are accurate descriptions of artisanal roasting practices.

- Advantages: Sensory skill development and minimal equipment needs.

- Disadvantages: Dependence on experience and inconsistency in results.

4. Combined Method

- Definition: Combining various methods for optimal results, using ROR for temperature control, and sensory observations for adjustments.

- Advantages and Disadvantages: Combining the benefits, increasing flexibility and control, requiring broad knowledge, and complexity for beginners.

How to Improve Skills and Knowledge

1. Continuous Practice

- Practice: Emphasizing continuous practice to understand various factors affecting coffee flavor.

2. Continuous Learning

- Learning: Attending courses and workshops, especially those offered by SCA, reading books, and studying specialized materials.

3. Analysis and Record Keeping

- Records: Keeping detailed roast logs to track and learn from each roast session.

4. Community Engagement

- Engagement: Joining forums and social media groups for experience exchange.

5. Understanding Equipment

- Equipment: Understanding the specific roasting machine used.

6. Focus on Sensory Skills

- Sensory Skills: Developing skills to assess color, aroma, and taste for quality control.

Conclusion

Each coffee roasting method has its own advantages and disadvantages, and choosing the right method depends on personal goals and preferences. The most important thing is that the roaster must continuously learn, experiment, and improve to produce the best-tasting coffee batches. Becoming a skilled roaster requires patience, passion, and unwavering commitment to the craft.


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