Coffee Roasting ROR Explanation: Understand the Meaning of ROR in Coffee Roasting

What is ror

In coffee roasting, ROR is an important indicator that represents the rate at which the temperature of coffee beans changes over time. ROR is the abbreviation of Rate of Rise, which means the rate of heating. By monitoring and controlling ROR, roasters can adjust the temperature changes during the roasting process to achieve the desired roasting effect.

Factors affecting ROR

Several factors affect the rate at which the temperature of coffee beans changes over time. The most important factors include ambient temperature, heating method, air volume and batch size.

1. Ambient temperature:

Ambient temperature refers to the temperature of the air surrounding the coffee beans. Higher or lower ambient temperatures will have an impact on ROR. At a higher ambient temperature, the beans may rise to the desired target point faster; at a lower ambient, it may take longer to reach the same target.

2. Cooking method:

Different types and brands of coffee machines use different brewing methods (such as direct flame or indirect heating). These different methods will cause changes in ROR. Roasters need to adjust ROR according to the equipment used to ensure the ideal roasting effect is achieved.

3. Air volume:

Air volume refers to the speed of air moving around the coffee beans. Higher air volume can increase the temperature of the coffee beans, while lower air volume has the opposite effect. By adjusting the air volume, the roaster can control ROR to achieve the desired goal.

4. Batch size:

Batch size refers to the number of coffee beans you put into your coffee machine at one time. Larger batches may take longer to reach the desired target temperature, so their ROR will be lower accordingly.

How to control ror

In order to obtain the ideal baking effect, the baker needs to control and adjust ROR according to the specific situation.

1. Monitor the temperature curve:

The RRO curve shows how the temperature of the coffee beans changes over time. By monitoring and analyzing this curve, roasters can understand the rate at which the coffee beans are heating up and make adjustments as needed.

2. Adjust the ambient temperature:

The roaster can control ROR by adjusting the ambient temperature. At a higher ambient temperature, the coffee beans will rise to the desired target point faster; at a lower ambient, it may take longer to reach the same target.

3. Adjust the cooking method:

Different types and brands of coffee machines use different brewing methods. By choosing the appropriate brewing method, the roaster can control the ROR to achieve the desired goal.

4. Adjust the air volume:

By adjusting the air volume, the speed of air flow generated by the burner can be changed. A higher air volume can increase the temperature of the coffee beans faster, while a lower air volume has the opposite effect.

The impact of RRO on coffee taste

RRO directly affects the taste and aroma characteristics of the coffee that is finally presented in the cup. Specifically, RRO has an important influence on the balance of acidity, sweetness and bitterness, as well as the development of coffee aroma.

1. Sour taste:

A higher RRO (i.e. a faster heating rate) will result in a more pronounced acidity in the coffee. Conversely, a lower RRO will result in a relatively weaker acidity. The roaster can adjust the acidity level in the coffee to achieve the desired taste by controlling the RRO.

2. Sweetness:

RRO also affects the sweetness of coffee. Generally speaking, a lower RRO will allow the natural sweetness of the coffee beans to develop more fully. However, a high RRO may result in insufficient sweetness or loss of balance.

3. Bitterness:

Too high RRO may cause undesirable bitter characteristics such as bitterness and char in coffee. Therefore, care should be taken to avoid excessive temperature increase when controlling RRO.

in conclusion

ROR is an important indicator that plays a key role in the coffee roasting process. By monitoring and adjusting ROR, roasters can control the temperature changes of coffee beans, thereby affecting the final taste and aroma characteristics. Understanding ROR is crucial for roasters. It requires comprehensive consideration of factors such as ambient temperature, brewing method, air volume and batch size, and adjustment based on specific circumstances. Only through continuous practice and experience accumulation can roasters create better quality coffee based on mastering ROR.