Coffee Roasting Theory is the core know-how of coffee roasting. This module will help you to understand and identify what is happening with the coffee bean in the coffee roaster. With this skill set you will be confident with your roasting and you will have full control over your roasting process. While measuring instruments are very important, Willem will also show you how to follow the roasting process with just your senses, and explains the importance of airflow and how does heat transfer in the coffee bean during the roasting process.


Measuring Points (04:40)

In order to have control over your roasting, you need to know where you stand. Willem explains the measuring points on a roaster, which will guide you to better and more consistent roasting practices.


Roast Profiling (10:01)

In this video Willem explains different roast profiling approaches and how they correlate to build up the final picture. Get ready to surf the charts. Hang loose.


Roast Dynamics (9:17)

Based on the roast profile in the previous video, Willem explains what is happening during the coffee roasting and explains the roasting choices he makes for this example roast profile.


The First Crack and the Roast Development Time (10:30)

What is the first crack and what exactly is happening during the first crack, but more importantly what is the roast development time (RD) and why it is so important in the final result.


Airflow (5:18)

Willem explains how the coffee roaster capacity is determined and how it differs between different coffee manufacturers. He also explains the importance of airflow in the drum and how it influences the final result of your coffee.


Heat Transfer (5:52)

How does the heat increase in the bean during roasting? Is it an arithmetic curve? Willem answers these questions and explains the process of pyrolysis and endothermic/exothermic heat transfer. Most importantly, he tells you how to control your roast keeping these heat transfers in balance.


Sensory Milestones (10:52)

Measuring bean and exhaust temperature are the most basic indicators of what is happening in the roaster. But how do you know what is happening with the bean? In this video Willem shows you the sensory milestones, which will tell you exactly what roasting stage is your coffee bean has reached.


Sample Roasting with Jodi (9:33)

In this video Jodi will guide you through sample roasting. She will show you how to use the theoretical knowledge from previous videos in practice in order to perform a fully skilled and controlled coffee roasting process.


Sample Roasting with Willem (13:03)

This video shows why even highly skilled professionals should pay full attention to their coffee roasting process. While Willem explains what he is doing, his roast profile gets out of hand. Applying the previous theoretical knowledge he will show you how to get back on track and save the roast. Just for your information, this video was not staged, but occurred naturally as happens many times in a coffee roaster’s career.


Roasting with Kees – Basic Concepts (3:28)

Kees Kraakman, Dutch roaster, coffee professional and consultant will explain the importance of roast profiling.


Roasting with Kees – The Mysterious Curves (3:45)

What are those mysterious curves on the chart and how are they going to help the quality of your coffee? Kees will explain in this video.


Roasting with Kees – Rate of Raise (4:36)

One of the most neglected concepts in coffee roasting. The rate of Rise will help you understand how fast is your roast progressing. Kees will tell you more.


Roasting with Kees – Which of these curves is most important? (1:46)

There is a lot of curves on this chart. Which one is the most important one and why? kees is ready to reveal this secret.


Roasting with Kees – Rate of Rise and the Exothermic Heat (2:01)

Based on the theoretical roast Kees presented on his chart, there are two points when heat turns exothermic. What does it mean for rate of Rise and why is this even important? Kees will tell you how to gain full control over the roasting process.