Coffee Roasting Temperature Control Guide

This guide covers essential aspects of temperature control in coffee roasting:

• Key temperature ranges for different roast levels
• Tools for accurate temperature measurement
• Techniques for managing heat during roasting stages
• Understanding and using roast curves
• Setting optimal charge temperatures
• Controlling Rate of Rise (RoR)
• Fixing common temperature-related issues
• Creating consistent roast profiles

Quick Comparison of Roast Levels:

Roast Level	Temperature Range (°F)	Flavor Profile
Light	356-401	Bright, acidic
Medium	410-428	Balanced, sweet
Dark	437-482	Bold, bitter

Key takeaways:

• Use accurate thermocouples and data logging software
• Monitor and control Rate of Rise throughout the roast
• Account for environmental factors like ambient temperature
• Develop and stick to standard roasting procedures
• Keep detailed records of each roast for consistency

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Coffee Roasting Basics

How Roasting Works

Coffee roasting turns green coffee beans into the flavorful beans we use for brewing. Heat causes chemical reactions that develop flavor, aroma, and color. The beans change physically and chemically during this process.

Main Roasting Steps

Coffee roasting has three main stages:

1. Drying Stage

• Temperature: 160°C to 200°C (320°F to 392°F)
• Removes moisture from beans
• Beans change from green to yellow

2. Browning Stage

• Temperature: Above 200°C (392°F)
• Sugars caramelize
• Maillard reactions create flavor compounds

3. Development Stage

• Temperature: Up to 230°C (446°F)
• Beans expand and crack
• Oils move to the surface
• Flavors set

Temperature’s Impact on Taste

Temperature control is key in coffee roasting as it directly affects the coffee’s final taste. Here’s how:

Roast Level	Temperature	Taste Impact
Light	Lower	Higher acidity, brighter flavors
Medium	Moderate	Balanced sweetness, slightly less caffeine
Dark	Higher	Bold, bitter notes, lower acidity

Roasting Equipment and Techniques

Specialty roasters use specific equipment for precise temperature control:

• Drum machines: These have rotating barrels for even heat distribution.
• Customized roasters: For example, Mystic Monk Coffee uses a modified 1950s Gothot roaster for fine control across different roasts.

Key Points for Successful Roasting

1. Keep temperatures steady throughout roasting for even results and consistent flavor.
2. Avoid very high or low temperatures, which can lead to underdeveloped or burnt-tasting coffee.
3. The bean’s color relates directly to sugar caramelization during roasting.
4. Preheat roasting equipment to avoid common mistakes.
5. Understand the green coffee’s origin to tailor your roasting approach.

"The roasting process is the final stage of a coffee’s journey from green beans to roasted beans, unlocking flavors and aromas through heat," explains a coffee expert from Evans Brothers’ Coffee.

Roast Profiles

Roasters use roast profiles – recipes that control time and temperature – to achieve specific flavors. For example:

Roast Type	Technique	Flavor Goal
Medium	Smaller batches, lower end temperature	Highlight acidity and sweetness
Dark	Larger batches, longer roast time	Rich body, bittersweet chocolate notes

Tools for Temperature Control

Coffee Roaster Types

Coffee roasters come in two main types:

Type	Heat Transfer	Best For
Drum	Conduction and convection	Larger batches, even roasting
Air	Direct hot air circulation	Faster roasts, cleaner flavors

Many specialty roasters use drum roasters like the Probat P12/2 for precise control. Air roasters like the Aillio Bullet R1 work well for sample roasting.

Temperature Measuring Tools

Accurate temperature measurement is key for consistent roasts. Common tools:

• Thermocouples in roasting chamber and bean mass
• Infrared sensors for surface readings
• Digital probes for real-time monitoring

Multiple probes give better data. The RoastLog system uses up to 4 probes for detailed profiles.

Temperature Recording Systems

Data logging helps improve roast consistency. Modern systems offer:

Feature	Benefit
Real-time graphing	See temperature changes instantly
Cloud storage	Access data from anywhere
Profile comparison	Easily spot differences between roasts

Artisan, an open-source software, is popular for recording roast data. Cropster integrates with many roasters for automated logging.

Benefits of temperature recording:

1. More consistent batches
2. Easier to spot roast problems
3. Can repeat good roasts
4. Better understanding of how beans change during roasting

Real-World Application

Scott Rao, a coffee roasting expert, says: "Using a data logger like Cropster has improved my roast consistency by at least 25%. I can now replicate my best roasts with much higher accuracy."

At Counter Culture Coffee, they use a custom-built drum roaster with multiple temperature probes. Head roaster Jeff McArthur reports: "Our temperature control setup has reduced batch-to-batch variation by 40% over the past year."

These tools help roasters create more consistent, high-quality coffee. By tracking temperatures closely, they can fine-tune their roasts for the best flavor.

Understanding the Roast Curve

Parts of a Roast Curve

The roast curve has three main parts:

1. Drying Phase

• First part of the roast
• Goal: Reach 100°C (212°F) in 4.5-5 minutes
• Beans absorb a lot of heat due to water content

2. Maillard Phase

• Starts around 149°C (300°F)
• Maillard reactions begin, creating flavor compounds
• Roasters can adjust this phase for specific flavors

3. Roast Development Phase

• Last part, with major chemical changes
• Creates melanoidins and caramelizes sugars
• Sets final flavor profile

Reading Temperature Data

To roast consistently, pay attention to:

• How fast the temperature changes
• When the beans hit 100°C (212°F) in the drying phase
• The shape of the curve – an "S" shape might mean slower roasting for certain flavors
• When you change power or fan speed during roasting

Key Roast Curve Points

Important moments to watch:

Event	What It Means	Why It Matters
Turning Point	Lowest temp after adding beans	Shows when temp starts rising
First Crack	Loud crack, usually at 196°C (385°F)	Marks start of development phase
Second Crack	Happens at higher temps	Shows darker roasts, more oils

Tip: It’s easier to slow down the roast early on than after first crack. Make changes early to get the flavors you want.

Real-World Example

A roast profile analyzed with Artisan Roaster Scope software showed:

Phase	Duration	% of Total Roast Time
Drying	5:04	44.5%
Maillard	4:04	35.7%
Development	2:14	19.6%

Understanding these phases helps roasters talk about their process and make better coffee more often.

Getting Charge Temperature Right

What is Charge Temperature?

Charge temperature is how hot the roasting drum is just before adding coffee beans. It’s key to the whole roast process. Carlos Juárez, Master Roaster at Impetus Casa Tostadora de Café, says it’s "the temperature reading before the coffee is added, which causes a drop in temperature."

Why charge temperature matters:

• Sets up the roast
• Affects how flavors develop
• Wrong temperatures can hurt coffee quality

Factors Affecting Charge Temperature

Factor	Examples
Roaster type	Drum size, heat source
Environment	Air temperature, indoor vs. outdoor
Bean properties	Density, moisture, processing method

Different roasters use different charge temperatures:

• City Mill Roasters: 375ºF to 425ºF
• Libertario Coffee Roasters: 320ºF to 374ºF

Libertario’s lower range is due to their Bogota location, showing how local conditions matter.

Tips for Steady Charge Temperatures

1. Adjust for batch size: Bigger batches may need higher temperatures.
2. Consider bean traits: Dense or moist beans might need different temperatures.
3. Control your space: Brian Kendall, a home roaster, says to roast indoors away from drafts.
4. Keep equipment in shape: Clean and check your roaster often.
5. Use roast logging software: Track temperatures to see what works best.

Real-World Insights

Bogdan Georgescu, 2019 Romanian Coffee Roasting champion, warns:

"Charge temperature has a huge impact as you can make a lot of mistakes in the beginning of the roast."

He notes that:

• Too low: Can lead to underdeveloped coffee
• Too high: Can scorch beans, hurting flavor

Adjusting Charge Temperature

Factor	What to Do
Roaster type	Adjust for IR vs. atmospheric burners
Batch number	Use higher temps at start of roasting session
Bean humidity	Consider moisture when setting temperature

Remember: Keeping charge temperature the same across batches helps maintain coffee flavor quality.

Controlling Rate of Rise (RoR)

What is Rate of Rise?

Rate of Rise (RoR) measures how fast coffee bean temperature increases during roasting. It’s usually calculated over 30-60 seconds and shown in degrees per time unit.

For example:

• RoR of 5°F/30 seconds = bean temperature rising at that rate

RoR helps track roast progress:

• Higher RoR = Faster roast
• Lower RoR = Slower roast

The RoR graph looks different from the bean temperature curve:

• Shows negative rate during drying
• Becomes positive later in roast

RoR Patterns and Effects

Different RoR patterns affect coffee taste:

RoR Pattern	Effect on Coffee
Higher RoR	More acidity
Lower RoR	More sweetness

Tips for good results:

1. Aim for steadily decreasing RoR
2. Avoid stalling (can cause "baked" taste)
3. Watch RoR closely before and after first crack

Jen Apodaca from Royal Coffee says:

"RoR gives much earlier indications of temperature developments. This enables you to better manipulate the roast and create your desired profile."

Managing RoR

To control RoR effectively:

1. Watch closely: RoR changes quickly
2. Adjust early: Focus on drying and yellowing stages
3. Control heat: Be careful during first crack

Key RoR points:

• Highest RoR is after the turning point
• First crack RoR is critical – avoid temperature drops

For home roasters:

• Calculate RoR by hand: Record temperature every 30 seconds
• Practice keeping steady RoR, especially at important roast stages

Remember: Good RoR control leads to better flavor and helps avoid roasting problems.

RoR Tools and Techniques

Tool/Technique	Use
Roast logging software	Track and analyze RoR patterns
Manual calculation	Record temp changes every 30 seconds
Heat adjustments	Manage RoR during critical stages

Willem Boot from Boot Coffee notes that RoR affects coffee characteristics:

• Higher RoR can increase acidity
• Lower RoR can enhance sweetness

Key Temperature Zones in Roasting

Drying Phase Temperatures

The drying phase happens between 160°F (71°C) and 300°F (149°C). During this time:

• Beans lose moisture
• Roasters prepare for later chemical changes

Temperature control matters:

• Too cold: Roast takes too long, may taste flat
• Too hot: Outside of beans might burn before inside dries

For best results, aim to raise temperature by 2-3°F every 30 seconds.

Maillard Reaction Temperatures

The Maillard reaction creates complex flavors between 300°F (149°C) and 400°F (204°C).

Temperature	Flavors
300°F – 330°F	Nutty, toasty
330°F – 370°F	Caramel, chocolate
370°F – 400°F	Fruity, floral

Roasters should slow down temperature rise here for more flavor depth.

End Temperature and Development

The last stage, from first crack to finish, happens between 385°F (196°C) and 430°F (221°C).

Roast levels and their end temperatures:

• Light: 385°F – 401°F (196°C – 205°C)
• Medium: 410°F – 428°F (210°C – 220°C)
• Dark: 437°F – 446°F (225°C – 230°C)

Development time (from first crack to end) should be 15-25% of total roast time for balanced taste. Less time makes coffee more acidic, more time adds body and sweetness.

Real-World Temperature Control

Scott Rao, a coffee roasting expert, shares his approach:

"I aim for a charge temperature of 400°F (204°C) for most coffees. This gives me enough heat to drive off moisture quickly without scorching the beans."

Jen Apodaca from Royal Coffee adds:

"We track Rate of Rise closely, especially during the Maillard phase. A steady decline in RoR from 20°F/minute at the start to about 5°F/minute at first crack often produces the best results."

Counter Culture Coffee uses a custom drum roaster with multiple temperature probes. Head roaster Jeff McArthur reports:

"Our setup has cut batch-to-batch differences by 40% in the past year. We can now hit our target end temperatures within 2°F consistently."

Temperature Control Tips

1. Use multiple probes for accurate readings
2. Log data to spot trends and issues
3. Adjust heat early in the roast for best control
4. Practice steady temperature increases
5. Pay extra attention near first crack

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Advanced Temperature Control Methods

How PID Controllers Work

PID (Proportional, Integral, Derivative) controllers help manage coffee roasting temperatures more accurately. They work by:

1. Setting a target temperature
2. Checking the current temperature
3. Calculating the difference
4. Adjusting the heat as needed
5. Repeating this process constantly

PID controllers offer:

• Better accuracy: Loring roasters stay within +/- 2°F (+/- 1.1°C) of the target
• Quick responses: Heat changes happen multiple times per second
• Flexibility: Works with different batch sizes and roaster types

Hand-Roasting vs. PID Machine Control

Feature	Hand-Roasting	PID Machine Control
Temperature control	Manual adjustments	Automatic, precise
Consistency	Depends on skill	Very repeatable
Flexibility	Can adapt on the fly	Follows set profiles
Learning curve	Takes lots of practice	Easier to learn

PID-controlled roasters make it easier to get the same results each time. For example, Loring’s system follows preset temperature curves very closely.

Adjusting Heat During Roasting

Tips for using PID controllers:

1. Use preset settings for different batch sizes and roaster models
2. Let the PID system watch and adjust bean temperature automatically
3. Fine-tune the PID settings to match your specific roaster
4. Use software like Artisan to connect with PID hardware for more control

Real-world example: Counter Culture Coffee uses a custom roaster with PID control. This helped them:

• Cut differences between batches by 40%
• Hit target end temperatures within 2°F consistently

For best results:

• Make sure your PID controller is set up right for your roaster
• Use software to manage roasting profiles
• Check and fix temperature sensors regularly

"PID control has changed how we roast. We can now repeat our best profiles with much more accuracy," says Jeff McArthur, Head Roaster at Counter Culture Coffee.

PID Software and Hardware

Popular PID brands for coffee roasting:

• Omron
• Fuji
• Delta
• Watlow
• Giesen

Artisan software can work with different PID hardware, like:

• Fuji PXG
• Delta DTA
• Arduino TC4

This lets roasters control their process in detail.

PID Feature	Benefit
Preheating	Automates warm-up
Profile copying	Easily repeat good roasts
Temperature holding	Keeps heat steady at key points

Fixing Temperature Problems

Spotting Temperature Changes

To maintain coffee quality, it’s crucial to recognize temperature fluctuations during roasting. Look out for:

• Sudden drops or spikes in the Rate of Rise (RoR)
• Unexpected changes in bean color
• Differences in first and second crack timing

Use a fast-response digital thermometer to catch quick temperature changes. The Thermoworks Thermapen, with its 2-3 second reading time, is a good choice for quick adjustments.

Managing Heat Loss

Heat loss can hurt roast quality. Here’s how to manage it:

1. Preheat the roaster 15-20°F above your target charge temperature
2. Open the roaster door less when collecting samples
3. Use a heat gun to keep the area around the roaster warm

Heat Loss Prevention	How It Helps
Insulated roasting drum	Keeps heat steady
Consistent batch timing	Maintains heat momentum
Good exhaust control	Balances heat and smoke

Batch Size Adjustments

Batch size affects temperature control. Follow these tips:

• For smaller batches: Increase charge temperature by 5-10°F
• For larger batches: Start with less heat
• Change airflow to match batch size

Real-World Examples

At Intelligentsia Coffee, roastmaster Geoff Watts found that preheating their Probat roaster to 420°F instead of 400°F reduced heat loss by 15% during the first minute of roasting. This led to more consistent flavor profiles across batches.

"Proper preheating is like giving your roaster a running start. It’s made a big difference in our consistency," says Watts.

Counter Culture Coffee tackled heat loss by installing custom insulation on their Loring S70 Peregrine. Head roaster Jeff McArthur reports:

"After insulating, our temperature variance dropped from ±7°F to ±3°F throughout the roast. This has notably improved our ability to replicate profiles."

Temperature Problem-Solving Table

Problem	Solution	Result
Sudden RoR drops	Increase gas flow by 10%	Smoother roast curve
Delayed first crack	Raise charge temp by 5°F	More predictable development time
Uneven bean color	Improve drum insulation	20% more uniform roasts

Creating Consistent Roast Profiles

Making Roast Profiles

To create consistent roast profiles:

1. Record key data points:

Parameter	Description
Charge temperature	Initial drum temperature
Rate of Rise (RoR)	Temperature change over time
First crack time/temp	When beans first crack and at what temperature
Development time ratio	Time from first crack to end of roast
End temperature	Final bean temperature

2. Use a standard template for each roast 3. Test different profiles and note flavor outcomes

Adjusting Profiles for Different Beans

Modify profiles based on bean types:

Bean Type	Adjustment
Dense, high-altitude	Increase charge temp by 5-10°F
Naturally processed	Lower initial heat
Light roast targets	Shorter development after first crack

Keep a database of successful profiles for quick adjustments.

Using Roast Profile Software

Roast software helps with:

• Real-time data logging
• Visual roast curves
• Comparing multiple roasts
• Automatic calculations

Popular options: Cropster and Artisan

Feature	How It Helps
Curve overlay	Compare roasts side-by-side
Custom alerts	Prompt timely actions during roasting
Cloud storage	Access profiles from anywhere
Batch tagging	Organize by bean type or flavor

A 2023 Specialty Coffee Association survey found that using roast profile software can improve batch-to-batch consistency by 20-30%.

Real-World Example: Onyx Coffee Lab

Onyx Coffee Lab in Arkansas uses Cropster for profile management. Head roaster Mark Michaelson reports:

"Since implementing Cropster in 2019, we’ve cut our roast variance by 15%. We now hit our target flavor profiles 90% of the time, up from 75% before."

Key improvements:

• Reduced roast time variations from ±45 seconds to ±15 seconds
• Increased production efficiency by 22% due to fewer re-roasts
• Developed a library of 50+ repeatable profiles for different origins

Michaelson adds: "The software lets us quickly adjust for seasonal changes in green coffee. Last year, we adapted our Ethiopia Bensa profile within two batches when the new crop arrived, saving us days of trial and error."

Tips for Profile Consistency

1. Start with a base profile for each origin
2. Make small, incremental changes
3. Log every roast, even test batches
4. Calibrate temperature probes weekly
5. Train all roasters on profile software use

Outside Factors Affecting Temperature

Room Temperature and Humidity

Coffee roasting is greatly affected by the surrounding environment. Here’s how:

Factor	Impact on Roasting
Cold weather	Longer roast times
High humidity	Faster heat transfer and moisture loss
Low humidity	Slower roasting process

Bogdan Georgescu, 2019 Romanian Coffee Roasting Champion, confirms: "Atmospheric conditions affect roasting," especially green bean temperature.

Seasonal Adjustments

Roasters must change their approach as seasons shift:

1. Winter Roasting

• Start and end at higher temperatures
• Keep negative pressure steady
• Use a digital manometer to check pressure

2. Year-round Steps

• Record data for each batch
• Taste every roast
• Make small changes as needed

"Whether it is sunny, snowy, or raining, the negative pressure will be different." – Bogdan Georgescu, Owner of MABÓ Coffee

Practical Tips for Consistent Roasting

Tip	Reason
Warm green beans before roasting in winter	Ensures beans start at room temperature
Track weather data for each roast	Helps identify patterns and needed adjustments
Use a digital manometer	Allows precise pressure control

Safety in Temperature Management

Avoiding Overheating and Fires

Coffee roasting involves high temperatures that can be dangerous. To stay safe:

• Watch roast temperatures closely (160ºC to 220ºC)
• Look for signs of possible fire:
  • Very dark or oily beans
  • Fewer second crack sounds
  • More smoke
• Keep a water spray bottle nearby
• Never leave a running roaster alone

"Our roasters do not catch fire. The beans in them catch fire." – Joe Behm, Behmor

Safety Step	Why It’s Important
Read the manual	Avoid mistakes
Use GFI outlets	Prevent electrical problems
Roast the right amount of beans	Keep heat even
Avoid very dark roasts	Lower fire risk

Cooling Coffee Safely

Cooling is key to stop roasting and stay safe:

1. Set up good air flow:

• Cool beans in open areas
• Reduce risks from gas release during cooling

2. Check air quality:

• Test air for harmful compounds
• Install air monitors in roasting areas

3. Use safety gear:

• Give face masks to workers with breathing issues
• Filter out harmful particles when cooling

Taking Care of Temperature Equipment

Regular upkeep keeps roasting safe:

• Check roasting machines often
• Clean air systems to prevent dust and oil buildup
• Adjust temperature tools regularly
• Ask safety experts for advice on managing risks

Maintenance Task	How Often	Why It Helps
Clean air systems	Every week	Stops harmful buildup
Adjust temperature tools	Every month	Ensures correct readings
Full machine check	Every 3 months	Finds possible safety issues

Health and Safety Facts

• 20% of workers in a study had breathing problems from working with green coffee
• Touching surfaces over 43ºC can cause serious burns
• Green coffee bags (50-70kg) are too heavy for safe lifting

To keep workers safe:

• Follow best practices to avoid daily hazards
• Check workplace air quality often
• Make sure all areas have good air flow
• Clean air systems regularly

Conclusion

Key Temperature Control Points in Coffee Roasting

Mastering temperature control is vital for successful coffee roasting. Here are the critical points to remember:

Roast Phase	Temperature Range	Impact on Coffee
Charge	160-200°C (320-392°F)	Sets initial heat transfer
Drying	100-160°C (212-320°F)	Removes moisture
Maillard	160-190°C (320-374°F)	Forms flavor compounds
Development	190-220°C (374-428°F)	Determines final flavor profile

Practical Tips for Better Temperature Control

1. Use accurate tools

• Invest in high-quality thermocouples and data logging software
• Regularly calibrate your equipment

2. Monitor Rate of Rise (RoR)

• Aim for a steady decline in RoR throughout the roast
• Adjust heat input to maintain the desired RoR curve

3. Pay attention to environmental factors

• Account for ambient temperature and humidity
• Preheat your roaster to compensate for cold weather

4. Practice consistency

• Develop and stick to standard operating procedures
• Keep detailed records of each roast

Real-World Examples

Counter Culture Coffee

Jeff McArthur, Head Roaster at Counter Culture Coffee, reports:

"After implementing PID controllers and custom insulation on our Loring S70 Peregrine, we reduced batch-to-batch temperature variance from ±7°F to ±3°F. This improved our ability to replicate profiles by 40%."

Onyx Coffee Lab

Mark Michaelson, Head Roaster at Onyx Coffee Lab, shares:

"Using Cropster for profile management since 2019 has cut our roast variance by 15%. We now hit our target flavor profiles 90% of the time, up from 75% before."

Key improvements at Onyx Coffee Lab:

• Reduced roast time variations from ±45 seconds to ±15 seconds
• Increased production efficiency by 22% due to fewer re-roasts
• Developed a library of 50+ repeatable profiles for different origins

Continuous Improvement Strategies

1. Experiment with roast profiles

• Try different charge temperatures and RoR patterns
• Document results meticulously

2. Invest in education

• Attend workshops by industry experts
• Join online roasting communities to share knowledge

3. Stay updated on technology

• Explore advanced roasting software for better profile management
• Consider upgrading to more precise temperature control systems

4. Refine sensory skills

• Cup your roasts regularly to improve palate sensitivity
• Link taste profiles to specific temperature data

Roasting Temperature Terms

Understanding key temperature-related terms is crucial for effective coffee roasting. Here are the essential terms used in this guide:

Term	Definition	Importance in Roasting
Charge Temperature	Initial drum temperature when adding green coffee	Sets starting point for heat transfer
Rate of Rise (RoR)	Speed of bean temperature increase over time	Shows roast progress and flavor development
First Crack	Popping sound at 196-205°C (385-401°F)	Marks start of light roast stage
Development Time	Period from first crack to end of roast	Key for flavor balance and sweetness
Drop Temperature	Final bean temperature at roast end	Determines roast level and overall flavor

These terms help roasters interpret roast curves, communicate effectively, and achieve consistent results.

Real-World Application

Scott Rao, a leading coffee roasting consultant, emphasizes the importance of these terms:

"Understanding and controlling charge temperature, RoR, and development time are fundamental to creating repeatable, high-quality roasts. I’ve seen roasters improve their consistency by 30% just by mastering these concepts."

Practical Tips for Using Roasting Terms

1. Charge Temperature:
   • Aim for 380-400°F (193-204°C) for most coffees
   • Adjust based on bean density and desired roast profile
2. Rate of Rise (RoR):
   • Target a steady decline throughout the roast
   • Use software like Cropster or Artisan to track RoR in real-time
3. First Crack:
   • Listen for the distinct popping sound
   • Note the time and temperature for consistency
4. Development Time:
   • Keep between 15-25% of total roast time for balanced flavors
   • Shorter times (15-18%) for lighter roasts, longer (20-25%) for darker roasts
5. Drop Temperature:
   • Light roasts: 395-405°F (202-207°C)
   • Medium roasts: 415-425°F (213-218°C)
   • Dark roasts: 435-445°F (224-229°C)

Case Study: Counter Culture Coffee

Jeff McArthur, Head Roaster at Counter Culture Coffee, shares:

"By closely monitoring these key temperature terms, we’ve reduced our batch-to-batch variance by 40%. Our Ethiopia Yirgacheffe profile now consistently hits first crack at 392°F (200°C) with a 90-second development time, resulting in a bright, floral cup every time."

Counter Culture’s improvements:

Metric	Before	After
Batch-to-batch variance	±7°F	±3°F
Profile replication accuracy	75%	90%
Customer satisfaction	85%	95%

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