Why Rate of Rise is a bad reference point for optimizing flavour in coffee roasting

[@alebl22]

Well said. The only reason we even consider it, is because someone wrote a book about how important it is. The shape of the bean curve and thus the ROR is so dependent on machine design (thermal insulation, bean probe location/thickness, etc). If I base everything on a "pretty" shaped ROR curve on my 6kg machine, this would have me hitting FC around 8min and dropping coffees too early. Or, because my machine is so well insulated, I would need to have a lower turning point to have a steeper curve during the drying phase and it would require lowering my preheat quite a bit and then firing harder then I would normally. In reality, if I hit FC at 8 min, the coffee will taste good for 2-5 days and then flavor drops off fast, whereas a FC around 9:15-9:45 seems to be the sweet spot for my machine and results in a full-flavored cup that holds on to flavor for over a month.

[@CoffeeMindAcademy]

Hi Alex. It seems many educators use this (and therefor students) so that's why I have been so frustrated not being able to make sense of it myself.

[@roberthunt1540]

We're all dancing around the name of Scott Rao.ROR is his baby,

[@edbourgeois8601]

Great that the RoR considerations are continuing to be understood. The initial RoR development was on an experimental hybrid design roaster that specifically had almost no metal mass. Mechanical agitation and low air flow, electric heat.

[@michalgrabski9969]

Hello. You said that shorter development time will give more fruity acidity and longer development time less fruity but more chocolaty. Do you think that the time to first crack will also influence acidity in the same way, I mean shorter time to first crack more acidity and later first crack less punchy acidity? Regards from Poland :)