What is coffee roasting ROR coffee beans how to control the heating rate

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What is the rising rate of coffee roasting (RoR)?

There are two main ways to describe how the bean temperature changes during baking: the bean temperature curve and the rising rate. The bean temperature curve is used to determine the actual temperature of beans. It looks a bit like a check mark.

RoR, however, measures the rate at which the temperature of coffee beans rises. This is measured over a specific period of time, usually between 30 and 60 seconds. For example, you can choose a 30-second phase, and it is recommended that you choose a well-controlled stage. If you have an ROR of 5 in 30 seconds, it means that the temperature of your beans will increase by 5 degrees every 30 seconds.

ROR curve in the chart, compared with the bean temperature curve, will show a very different linetype. At the beginning of baking (dehydration period), the air temperature will show a negative growth rate, but the furnace temperature and bean temperature will eventually neutralize, which is what we call the temperature recovery point. From here on, your ROR will begin to show an upward trend.

So, why measure RoR? Because RoR can alert you to the rising trend and pattern of temperature in advance, you can more boldly manipulate and modify the parameters of baking according to this curve, and help you show the flavor you want through these adjustments.

How to adjust your ROR value?

The RoR value has a law that is easy to find. What is worth mentioning most is the steady decline of ROR value after reaching its peak. The baker's goal is to keep the ROR value in a steady decline. If the ROR value increases, the development of coffee beans will be damaged, especially after an explosion, the coffee beans will lose their original sweetness, leaving only the taste of baking.

However, among these parameters, we have enough room to operate on coffee roasting. During baking, there are special points in time for you to adjust your ROR value. For example, during the dehydration period and the yellowing stage, you have plenty of time to do some operations and adjustments to change the temperature.

On the contrary, the critical time point is a minute or two before an explosion, and then after an explosion. At this point in time, your adjustment and choice of firepower will produce many different results, and you need to pay more attention here.

The RoR value may be a simple concept, but it is a key to your plan to execute complex baking decisions. This time, we focused on what the ROR value is and some conceptual suggestions on how to control the ROR value.

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