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Conduction vs. Convection: Unveiling the Science Behind Coffee Roasting

Coffee, that beloved elixir cherished by millions around the world, owes its intricate flavors and aromas to a delicate dance between heat and time. Coffee roasting is an art form, a process that transforms raw green beans into the aromatic brown beans we grind and brew. At the heart of this transformation lie two fundamental heat transfer mechanisms: conduction and convection. In this article, we delve into the science behind these processes and explore their roles in shaping the final flavor profile of your morning cup.

Coffee Roast Defects: Mastering the Art of Avoiding Tipping & Scorching

Roasting coffee beans is an intricate dance of heat, time, and expertise that transforms green beans into aromatic and flavorful coffee. However, even the most skilled roasters can encounter challenges that can affect the quality of the final product. Two common defects that arise during the roasting process are “tipping” and “scorching.” In this article, we will delve into these defects, understand their causes, and explore strategies to avoid them, ensuring a perfect roast every time.

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