Roasting
Charge Temperature
The drum or environment temperature at the moment green coffee is loaded into the roaster, which determines initial heat transfer rate and the shape of the roast curve. Charge temperature is the first critical decision in any roast profile.
بالتفصيل
A higher charge temperature (200-220C) drives a faster initial drying phase and steeper rate-of-rise, suitable for dense high-altitude beans. A lower charge (170-190C) provides a gentler start for softer, low-density coffees or larger batch sizes. The moment of charging causes a dramatic temperature drop (the turning point) as cool beans absorb energy. The recovery from turning point through drying to Maillard sets the trajectory for the entire roast.
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