When I entered the world of specialty roasters, one of the first things that caught my attention was that small device they monitor so carefully: the Agtron colorimeter. It looked like a simple object, but the more I understood how it works and what information it provides, the clearer it became that it is one…
When I started becoming interested in the world of professional roasting, one of the first questions I asked myself was how much investment is really needed to get started the right way. The answer surprised me: with a well-chosen micro roaster, the numbers are more affordable than they seem, and the learning process is part…
Every time I prepare an espresso and observe that change in color in the beans during roasting, I think about the chemistry that is taking place at the molecular level. The Maillard reaction and caramelization are the two processes that fascinate me most in all of coffee chemistry: they occur simultaneously, are often confused, but…
There is a stage of coffee roasting that for a long time I underestimated because it happens after the bean has already reached its target color: cooling. When I started digging deeper into the subject, I was surprised to discover that the first 3-4 minutes after taking the coffee out of the drum can be…
The first time I saw a roasting curve on a screen—with its smooth temperature line rising and the RoR line moving like an electrocardiogram—it felt intimidating. It seemed like territory reserved exclusively for professional roasters with years of experience. But over time I understood that reading the curve and the Rate of Rise is, fundamentally,…
When I started studying roasting in greater depth, DTR—Development Time Ratio, or the ratio of development time—was one of those concepts that appeared in every forum and conversation among roasters without anyone ever explaining it quite clearly. The idea is simple, but its implications are enormous: it measures what percentage of the total roast time…
One of the most common mistakes I see among coffee enthusiasts who are starting to take an interest in roasting is confusing «dark roast» with «burnt roast». They are not the same, even though they can sometimes look superficially similar. The distinction matters because one is a deliberate stylistic decision by the roaster —with its…
Coffee is a delight in which every detail makes a difference. One of the most influential aspects of the flavor experience is the roasting method. I invite you to delve into the world of types of coffee roast to improve your knowledge and, of course, your daily enjoyment. Let’s begin! The art of coffee roasting…