Roasting Science
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RS Prologue
RS 0.01 About This Course
RS 0.02 Introduction
2 lessons
Roaster Types
RS 1.0 What’s in Chapter One?
RS 1.01 Development of the Directly Heated Drum
RS 1.02 – Features of the Directly Heated Drum
RS 1.03 – Pros and Cons of Directly Heating the Roasting Drum
RS 1.04 Development of the Indirectly Heated Drum
RS 1.05 Three Perspectives on Drum Roasting
RS 1.06 Recirculating Roasters and Afterburners
RS 1.07 Fixed-Drum Roasters
RS 1.08 Development of Fluid-Bed Roasters
RS 1.09 Pros and Cons of Fluid-Bed Roasting
RS 1.10 Three Perspectives on Air Roasting — Part I
Preview
RS 1.11 Three Perspectives on Air Roasting — Part II
RS 1.12 Other Roaster Designs
RS 1.13 Recap and Glossary
RS 1.14 Comprehension Test — Chapter 1
15 lessons, 1 quiz
Bean Properties
RS 2.0 What’s in Chapter 2?
RS 2.01 Green Bean Composition
RS 2.02 Moisture Content
RS 2.03 Density and Porosity
RS 2.04 Bean Hardness
RS 2.05 Bean Size and Shape
RS 2.06 Storage and Ageing
RS 2.07 Recap and Glossary
8 lessons
Bean Behaviour
RS 3.0 What’s in Chapter 3?
RS 3.01 Moisture Levels During Roasting
RS 3.02 The Effects of Moisture on Heat Transfer
RS 3.03 The Effects of Moisture on Roast Chemistry
RS 3.04 The Effects of Bean Composition on Roast Chemistry
RS 3.05 Mass Loss
RS 3.06 Swelling and Bean Structure
RS 3.07 The Glass Transition
RS 3.08 First Crack and Second Crack
RS 3.09 Exothermic and endothermic
RS 3.10 The Roles of Exothermy and Endothermy in Roasting
RS 3.11 Under Pressure
RS 3.12 Recap and Glossary
13 lessons
Heat Transfer
RS 4.0 What’s in Chapter 4?
RS 4.01 Convection, Conduction, and Radiation
RS 4.02 Conduction and Convection in Roasting
RS 4.03 Radiation in Roasting
RS 4.04 Heat and Temperature
RS 4.05 Specific Heat and Conductivity
RS 4.06 Heat Transfer 'Momentum'
RS 4.07 Measuring Temperature
RS 4.08 Probe Size and Placement
RS 4.09 Batch Size
RS 4.10 Drum Rotation Speed
RS 4.11 Drum Diameter and the Froude Number
RS 4.12 Airflow
RS 4.13 Cooling
RS 4.14 What if Beans Were Spheres?
RS 4.15 The Limits of Modelling
16 lessons
New Instalments Coming Next Week
To Be Continued …
1 lesson
RS Final Assessment
RS 5.0 Final Assessment
1 lesson, 1 quiz
Bean Behaviour
RS 3.0 What’s in Chapter 3?
We discuss how coffee’s moisture content affects the way it behaves in the roaster.
We investigate how the moisture content and other characteristics of the coffee affect the chemical reactions that take place during roasting.