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Notes from CoffeeNavigated.net



"The temperature rise does as well (ROR). A quick rise (like more than 7°C pr min) gives more acidity and clarity. A lower rise (2-5°) gives more body. Zero rise gives a flat taste (called baked)."

Maillard Reaction

Longer maillard reaction = increase texture/lower clarity

Shorter maillard reaction = less texture/higher clarity/lighter

Dense beans like kenyan try hitting 3-4 minutes in

Lighter beans like brazil try hitting 5-7 minutes in


Can be caused by preheating too much. The tips of the coffee crack and the beans are scorched.

Rate of Rise

Drop ROR at first crack by about half. May need to start dropping prior to FC to achieve it