Behind every exceptional cup of coffee lies a meticulous process of roasting. Paying attention to details during the roasting process is paramount. One crucial parameter to control and achieve optimal results is the Rate of Rise (RoR). In this article, we will explore the concept of RoR, its significance in coffee roasting, how to calculate it, and its relevance at different stages of the process.

After interesting discussions with Scott Rao and Luca Costanzo, we revisited the idea of implementing an Inlet temperature sensor based on the new inlet temperature sensors we have developed for p2000. The inlet temperature sensor is a prominent feature in the roasting community and several roasters worldwide use it. It is a great addition and improvement to the way you operate the ROEST.

This week we had a chat with our fellow ROEST friend, Katja Klein, the founder and head roaster of Kontext Coffee Company.