ROR Learn more about ROR
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What is coffee roasting ROR coffee beans how to control the heating rate
Professional coffee knowledge exchange more coffee bean information please follow coffee workshop (Wechat official account cafe_style) 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. However, RoR
2019-06-25 What coffee roasting ROR coffee beans heating speed how control special -
What is the ROR of coffee roasting? What is the baking flaw? What is the process of roasting coffee?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) RoR's English full name is Rate of Rise, which means the heating rate in Chinese. Heating rate = the rate at which the temperature rises within a fixed period of 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. Climb
2019-05-05 Coffee roasting ROR what is defect process what professional coffee knowledge -
Professional coffee roasting | A tutorial on the general use of the DIY002 direct-fire bean roaster
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) professional coffee roasting | coffee roasting is too complicated? A picture teaches you to understand the general use of DIY002 direct-fire bean roaster in the baking process. There are some suggested ways for DIY002 direct-fire bean roaster. Of course, you can also think and study and organize your own baking methods.
2018-01-22 Professional coffee roasting DIY002 direct fire bean roaster general use square -
How does the bean temperature change during coffee roasting? The function of the throttle
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
2019-06-19 Coffee roasting process bean temperature how change throttle function two want -
Professional coffee roasting | how to bake coffee with delicate flavor?
Exchange of professional baristas please follow the coffee workshop (Wechat official account cafe_style) to write this topic, not to announce that I can do it personally, but to uphold the principles of be humble and open mind, once again review the master's argument, and at the same time find some phenomena that I have observed and corroborate each other. Main quote: The Flick created by Scott Ra
2017-11-01 Professional coffee baking how meticulous flavor professional communication -
Three laws of coffee roasting | interpretation of the baking principles of master roaster Scott Rao
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Scott Rao in 2014 this The Coffee Roasters Companion, after a few years re-read, can not help but burst into a cold sweat; think he is a believer in his principle of baking beans, in fact, a lot of details are wrong, and the book has hints without knowing it. The following is the tenth of this book
2018-01-01 Coffee roasting three law interpretation master Scott Rao baked beans -
"Flick (Roasting Defect)" phenomenon in Coffee roasting
Following Cafe Review (official Wechat account vdailycom) found that Flick (Roasting Defect) phenomenon in coffee roasting Flick (Roasting Defect) (flicker) red curve and blue curve have the same bean temperature as the blue curve. * the Development Time Ratio of the red curve is 25.6% * the development rate of the blue curve (D
2017-07-18 Coffee roasted medium Flick Roasting Defect -
Professional coffee roasting | Why can't other people's baking curves be copied?
The exchange of professional baristas please follow the coffee workshop (Wechat official account cafe_style) Rob Hoos wrote a great article on The Roast, which was shared on Home-barista and aroused a warm response. Although the title of the article is "Understanding th Limitations of Thermocouple Readings", although I want you to read it, on the one hand, the text
2017-10-28 Professional coffee baking why human curve can't copy professional -
Professional coffee roasting| Is the natural curve of baked beans coincidence or science?
Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Using the open source free baking record software Artisan not only allows us to focus on the process of baking beans, but also adds a lot of unexpected ideas, or fun, I don't understand why some people resist it so much. In Germany 2015 SCAE baking contest page last there is one
2017-10-07 professional coffee roast roasted beans nature curves coincidence or science -
Professional coffee roasting | adjust the air only, not the fire, or just the heat?
Exchange of professional baristas Please follow the coffee workshop (Wechat official account cafe_style) Home-barista this discussion is worth a look at [Air flow in roasting], starting with Scott Rao's correct airflow, how Giesen judges airflow is at theright level, and then induces Rich to talk about more airflow m from a professional point of view.
2017-10-09 Professional coffee baking air conditioning out of tune fire adjustment professional communication attention -
Professional coffee roasting | what fragrance is added by "burning and increasing fragrance"?
For the exchange of professional baristas, please pay attention to the coffee workshop (Wechat official account cafe_style). Since its inception, we have mostly played with foreigners' ideas and baking rhythms, especially Home-barista, Nordic Forum, Scott Rao, Rob Hoos, Cafeculture, WCRC or German SCAE competitions, for no other reason. The information is open enough and the demonstration is easy.
2017-10-13 Professional coffee baking fire incense what is it professional communication attention -
Introduction to roasting coffee beans at soy temperature and temperature recovery point
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) if the bean baking friends have a similar problem, will it be possible to choose the temperature of the beans, you have already made some mistakes? Before baking beans, we are used to recording our raw beans. Before the coffee makers bake beans, we will record the following items: 1
2019-08-11 Roasting beans heating point coffee beans entry professional coffee knowledge exchange more -
Professional coffee roasting | Crash/Flick is inevitable even in pure hot air.
For professional baristas, please pay attention to the topic of coffee workshop (Wechat official account cafe_style). Frankly speaking, it doesn't make much sense, but I did try and failed. I want to say that opening the throttle door before an explosion, on the one hand, exhaust smoke, on the other hand, if you quickly take the moisture away from the explosion, you may be able to ease the phenomenon of RoR Crash, of course, the air temperature can not be lowered as the wind volume increases.
2017-10-09 Professional coffee baking hot air inevitable Crash Flick professional -
Knowledge of coffee roasting development [2] Coffee roasting process coffee roasting development time ratio
![Knowledge of coffee roasting development [2] Coffee roasting process coffee roasting development time ratio](https://world.gafei.com/uploads/allimg/190805/17-1ZP5125454c2-lp.jpg)
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style), and the way of baking can be simply divided into two ways: firepower and hot air. Different baking degrees will also bring different tastes, and this is the most interesting part of baking. In addition to baking, professional baristas are more concerned about how well the baked beans should be ripe.
2019-08-05 Coffee roasting development knowledge process time specialty coffee communication -
Professional coffee roasting | explanation of "PIMPIN'S PROFILE" roasting method
Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) many people feel that even after reading books and watching teaching videos on the website, it is still difficult for us to understand the baking curve, and the roasted beans always fall short of psychological expectations. I have the honor to visit various well-known bakers, and have learned and used many kinds of baking ovens.
2018-02-04 Professional coffee baking PIMPIN PROFILE explanation professional -
Coffee roasting-- how to determine the temperature of entering beans
Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) before discussing roasting, I often heard people talking about the so-called burst time and temperature, and when they went home to practice, how did the result differ from what we said? if the friends who bake beans have similar problems, will it be possible to choose the temperature of the beans?
2018-06-17 Coffee roasting how decision beans temperature specialty coffee knowledge communication -
How do African Kenyan coffee beans bake African Kenyan coffee roasting curve sharing
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Kenya coffee bean baking plan is as follows: a, Kenyan beans are generally above 1600 meters above sea level, high altitude and hard beans, the initial thermal conductivity is relatively low, so need
2021-11-17 Kenya coffee beans roasting planning how beans delicious professional coffee knowledge -
[advanced knowledge of coffee roasting] basic theory and training contents of professional coffee roasters
![[advanced knowledge of coffee roasting] basic theory and training contents of professional coffee roasters](https://world.gafei.com/uploads/allimg/190816/3-1ZQ6231Z1330.jpg)
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) [basic knowledge and training of coffee roasters] 1. Law of moisture content and flavor of coffee II. Coffee bean defect category selection 3. Analysis of characteristics of Bean baking Appliances Application of 4.ROR 5. Baked bean curve identification 6. Physical changes and chemical reactions caused by temperature layer and time 7. Caramelization and
2019-08-16 Coffee roasting advanced knowledge specialty bean baker basic theory training content -
Professional coffee roasting | SSFF/FSSF and coffee flavor
Professional barista communication, please pay attention to the coffee workshop (Wechat official account cafe_style) did not quite understand the main points of this picture expression, now this time, seems to understand some, in principle, this picture is to facilitate comparison, after a simplified diagram, not the real measurement record blue straight line is the use of Diedrich roaster, baking 16 minutes of bean temperature curve, because the RoR is fixed
2017-10-09 Professional coffee roasting SSFF FSSF flavor professional communication -
Operation process and operation of coffee roasting record table roaster
Coffee roasting record table the operation process and operation of the roaster during the process of recording the baking curve, carefully blindly test each batch of roasted beans, record them, and accurately grasp the key elements, you can easily get the taste of coffee beans! Remember that each batch of coffee beans has a different baking curve and roasting methods. The environmental factors of raw coffee beans in the producing area will also affect
2016-12-20 Coffee roasting recording table roaster operation process