Category: Roast Theory

Theory doesn’t have to mean obtuse. Roast theory: This category includes ideas on roasting, roast profiles (variations in applying heat to coffee over time), general principles of roasting, and roast-focused science literature.

Roasting Brazils

roast controls on a Probat manufactured Impanema Brazilian roaster The classic natural and pulped-natural Brazil profile is Full City to Full City+, tending to be

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Roast Profiling

Roast profiling is data collection. Your impressions of the cup of coffee itself, whether brewed or on a cupping table, are the most important pieces of data that you can collect.

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Perfect Roast?

There’s a phrase I’ve been guilty of using in the past, but now really bugs me. The gist of it is: “I’m just trying to

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