Coffee Roasting

Describe the three modes of heat transfer (conduction, convection, radiation) in a drum roaster.

Explain the role of moisture evaporation during the drying phase.

Describe the Maillard reaction and its sensory contributions to roasted coffee.

Explain caramelization of sugars and how it differs from Maillard reactions.

Describe first crack and second crack as physical and chemical events.

Explain how CO2, oil migration, and aromatic compound development affect degassing, espresso extraction, and shelf life.

Describe how endothermic and exothermic phases shape the roast curve.

Explain how bean density and moisture content affect heat absorption rate.

Identify the main components of a 3–5 kg drum roaster (drum, burner, airflow system, cooling tray, cyclone).

Explain how gas burner control modulates heat application.

Describe how airflow (damper) and drum speed controls affect heat transfer and chaff removal.

Execute pre-roast warm-up and post-roast shutdown routines safely.

Identify common safety hazards (roaster fires, gas leaks, CO buildup) and required precautions.

Perform chaff cleaning and removal after each roast session.

Perform periodic deep maintenance: drum inspection and exhaust/cyclone cleaning.

Specify roaster equipment requirements (capacity, BTU rating, fuel type) for a target production volume.

Define key roast metrics: charge temp, turning point, dry end, first crack, drop temp, development time ratio (DTR).

Read and interpret bean temperature (BT), environmental temperature (ET), and rate-of-rise (RoR) curves.

Identify common roast curve defects (flicks, crashes, stalls) in the RoR.

Identify common physical roast defects by inspecting roasted beans (scorching, tipping).

Design a balanced roast profile for a light filter roast.

Design a roast profile for an espresso-oriented medium roast.

Adjust a profile for a high-density washed Ethiopian vs. a low-density natural Brazilian.

Use roast logging software (Artisan, Cropster) to record and compare profiles.

Determine appropriate charge temperature based on batch size and bean characteristics.

Manage gas and airflow adjustments through the drying phase.

Control the Maillard/browning phase to hit target dry-end milestones.

Identify first crack audibly and visually and time the development phase accurately.

Decide drop time based on color, aroma, sound, and target development ratio.

Cool the batch efficiently and manage residual heat for back-to-back batches.

Identify in-roast deviations from a planned profile (stalls, crashes, flicks) using RoR data.

Apply corrective gas and airflow adjustments to steer a roast back toward its goal.

Set up an SCA-standard cupping session (grind size, ratio, water temp, timing).

Use the SCA Flavor Wheel and Lexicon to describe aromas and flavors.

Evaluate fragrance/aroma and flavor/aftertaste using the relevant sections of the SCA cupping form.

Evaluate acidity, body, and balance using the relevant sections of the SCA cupping form.

Score uniformity, clean cup, and sweetness and calculate the final SCA cupping score.

Detect common roast defects on the cupping table (baked, scorched, underdeveloped, tipped).

Calibrate your palate with peers through triangulation tests.

Link specific cupping outcomes back to roast curve adjustments and document them.

Measure roast color using an Agtron or similar colorimeter (whole bean and ground).

Measure weight loss percentage and correlate it with development.

Establish a production QC checklist for each roast batch.

Set acceptance/rejection criteria for production batches.

Diagnose underdevelopment and overdevelopment from cupping and color data.

Maintain a roast log/database that supports reproducibility.

Plan a single iteration cycle by adjusting one profile variable based on cupping feedback.

Explain the rationale for single origins vs. blends in a café menu.

Define a target flavor profile for an espresso blend based on intended use (standalone shot vs. milk drinks).

Select 2–3 components, propose ratios and roast strategy, and calculate blend cost per kg.

Decide between pre-roast and post-roast blending and justify the choice.

Define a product concept and select a single origin for a seasonal filter offering.

Create a specification sheet for a roasted coffee product (origins, roast parameters, sensory notes).

Evaluate a blend's profile and component synergy using a formal cupping protocol.

Test an espresso blend by dialing it in and evaluating it as a straight shot and in milk.

Explain CO2 degassing and its impact on brewing and espresso extraction.

Determine appropriate rest times for filter vs. espresso roasts.

Compare packaging options (valve bags, nitrogen flush, bulk bins) and their shelf-life implications in a tropical climate.

Set up batch coding and traceability on packaged coffee.

Define storage conditions (temperature, humidity, light) to preserve roasted coffee freshness in a Philippine tropical climate.

Plan transit and last-mile delivery to wholesale clients to protect freshness in tropical conditions.

Create roast-date and best-by labeling aligned with Philippine retail standards.

Compare sourcing channels: importers, direct trade, cooperatives, and brokers (including Philippine and regional origins).

Read an importer's offer list and request representative samples.

Develop and execute a consistent sample roast protocol to prepare green coffee for evaluation.

Evaluate roasted samples using cupping results and cost information to make a purchasing decision.

Understand contract terms: spot, forward, fixed price vs. differential.

Plan green coffee inventory and warehouse storage (humidity and temperature control) for a Philippine tropical climate.

Evaluate certifications (organic, fair trade, Rainforest Alliance) and their commercial relevance.

Describe Philippine roastery permits and food safety requirements (FDA-PH LTO/CPR, DOH sanitation, LGU business permits).

Identify information required for compliant retail and wholesale coffee labeling under FDA-PH rules.

Specify exhaust, ventilation, and emissions requirements for a small roastery in the Philippines (BFP fire safety, DENR emissions, makeup air, afterburner considerations).

Estimate weekly production capacity of a 3–5 kg roaster.

Calculate variable cost per kg of roasted coffee (green with weight loss, direct labor, packaging).

Allocate fixed overhead costs to determine total cost of goods sold (COGS) per kg.

Plan a production schedule that aligns with wholesale delivery commitments.

Manage component substitutions when a green coffee runs out, leveraging sourcing and blending skills.

Establish a retail pricing model based on COGS and target profit margins.

Develop a wholesale pricing structure based on COGS, volume tiers, and target margins.

Outline the key stages of a wholesale customer onboarding journey.

Design a protocol for providing remote dial-in support for new wholesale accounts.

Develop a curriculum for a standard client training session on coffee storage, brewing, and equipment maintenance.

Compile a tiered list of recommended equipment (grinders, brewers) for prospective wholesale partners.

Identify signals that indicate when to upgrade to a larger roaster.