Roasting Academy

Learn how to choose starting settings for a manual hot-air roast, use Rate of Rise, record first crack, change one variable at a time, and evaluate the final cup before...

As coffee beans lose moisture and expand, they become easier for hot air to lift. Learn how to adjust fan speed, maintain smooth bean circulation, and understand the relationship between...

Hot-air coffee roasters use convection to heat and circulate the beans. Learn how their lower thermal mass can affect responsiveness, Rate of Rise, turning points, and roast control compared with...

Traditional drum roasters transfer heat through convection, conduction, and radiation. Learn how stored heat and thermal inertia affect burner response, Rate of Rise, and the timing of heat adjustments during...

Discover how chemical engineer Michael Sivetz helped develop the modern fluid-bed coffee roaster, transforming an industrial hot-air principle into a roasting method now used in commercial and home coffee equipment.

El tostado del café antes dependía principalmente de la vista, el olfato, el oído y la experiencia. Descubra cómo las sondas de temperatura, los datos de la velocidad de ascenso,...

El tostado de café ha evolucionado desde sartenes abiertas sobre fuego hasta máquinas modernas con sensores, software y perfiles de tueste repetibles. Descubre cómo la tecnología de tostado cambió a...