Nothing have been more important to quality of roasting than discovering the Rate Of Rise Curve. The curve guides us in terms of how fast the temperature is either increasing or decreasing. I am not going in to the debate regarding how an Rate Of Rise Curve should look or act I am simply mentioning what I am interested in at the moment and why in regards to how I find it useful.
This is a summary of a short presentation I did at the London Coffee Festival this year at the Loring booth.
Interested in trying some April Coffee? Klick here.