What is the ROR of coffee roasting? What is the baking flaw? What is the process of roasting coffee?

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The English full name of RoR is Rate of Rise, which means the heating rate in Chinese.

Heating rate = the rate at which the temperature rises within a "fixed time".

RoR can give the bean baker a more intuitive response. When the RoR value is high, it means that the speed of climbing temperature is fast. The fast climbing speed also means that the baker will reach the default lower bean temperature at a faster speed. Generally speaking, such a high value of RoR usually represents a relatively distinct style.

In addition, too low RoR can also reflect that the heat energy of the machine may not be enough at this time. In this case, it is easy to lead to beans to produce Baked flavor, rather than further in the baking to make better development.

After having some baking experience, the bean baker can change the presentation of coffee taste or flavor by adjusting the RoR of different roasting stages.

Bean temperature

To put it simply, we may need more heat sources to achieve the same RoR for beans with higher density of raw beans, lower temperatures on the day when baked beans and bigger beans. So we will increase the temperature of the beans, which we can decide at the beginning, so as to avoid possible baking defects.

What is a baking flaw?

For example, Burning on surface or Tipping caused by too high bean temperature, or baked caused by too low temperature

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