Roasting
Rate of Rise
The speed at which the bean temperature increases during roasting, measured in degrees per unit time (typically degrees Celsius per 30 seconds). Rate of Rise (RoR) is the most important real-time control metric for roasters.
Em Profundidade
A steadily declining RoR indicates controlled, even heat application and is the hallmark of well-developed specialty roasts. An increasing RoR (a 'flick' or 'crash') can cause scorching or underdevelopment. Most roasters aim for a RoR of 8-12C per minute during the Maillard phase, gradually decreasing toward 3-5C/min by the end of first crack. Roasting software like Cropster and Artisan plots RoR curves in real time, enabling precise adjustments to gas, airflow, and drum speed.
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