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 Top Posts

A close up image of a Probat machine with coffee roasting inside, showing a bean probe attached to the front of the machine.

YOUR BEAN PROBE’S BEEN LYING TO YOU

Using so many machines has yielded some surprising benefits, among them learning how easy it is to be fooled by bean-probe data. When a roaster has used only one machine, it’s difficult for him or her to know when it’s appropriate to generalize findings…

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A man's hand holding a pour over coffee with water boiling in a kettle underneath it

BREWING & DOSING RATIO

How should you determine the optimal dose and brewing ratio for espresso or filter? Ongoing conversations I’ve been having with Jonathan Gagné and the recently published piece of espresso research by Chris Hendon et al, have been keeping this issue top of mind. I hope this post will provide readers with food for thought when making brewing decisions…

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Coffee beans in the cooling tray of a coffee roaster

WHAT IS BAKED COFFEE?

For years I’ve been promoting the idea of a steady decline in the ROR (rate of rise) during roasting. Recently I’ve heard of some "educators" publicly discrediting the idea of a steadily declining ROR, so I think it’s time to address this issue. The ROR is the number of degrees per minute that the bean-pile temperature is increasing at any point during a roast…

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