In the second round of the RoastID competition, we shifted our attention to the intricacies of the coffee roasting process, by focusing in on the various roasting stages, the importance of time-temperature and roasting conditions, and a selection of lesser discussed roasting variables such as airflow and drum speed. The topics discussed are considering the final cup quality and on the clarity, sweetness, ultimate nature of the carbohydrates, acids, proteins, and volatile aromatic compounds present in the roasted bean.
00:02:45 Round 1 recap
00:05:14 Round 2 topics
00:07:54 Defining roasting stages: drying, maillard/ yellowing, development, turning point
00:13:07 This first curve resulted with a wobbly RoR and long maillard reaction phase. Check out Rob Hoos evaluation for this roast.
00:20:07 Differences in curves and ROR readings amongst machines and probes
00:32:57 This second curve resulted in a short development time ratio, Learn more To learn why and how to roast to avoid an under roasted curve, check out Rob Hoos analysis and proposed techniques.
00:35:11 The third curve resulted in a long development time ratio and a short maillard period. Check out Rob Hoos evaluation of the curve.
00:40:14 The fourth curve had a slightly higher start temperature and also a shorter time overall. Learn more about how Rob Hoos evaluated this low max rate of rise with a higher turn curve.
00:44:04 This curve had a lower starting temperature and a lower turning point. Check out the full analysis by Rob Hoos.
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