roest wiki
A community knowledge base for roasting coffee on the Roest sample roaster — synthesized from years of community discussion, organized by topic, fully sourced.
When sources disagree, we say so. When something is inferred rather than directly stated, we mark it. The goal is to make every claim auditable.
Browse by topic
Getting started
Roast phases
- Drying & maillard phases
- First crack management
- Development time & drop decisions
- Soak phase techniques
Decisions & parameters
- Charge temperature guidelines
- Batch size scaling
- Drum speed (RPM) settings
- Airflow & fan settings
- Pressure management
- Inlet temperature management
- Power curve strategies
- Profile sharing & starting points
- Bean temperature profiling
Coffee-specific
- Green coffee selection
- Kenya & Ethiopian coffees
- Washed process roasting
- Natural process roasting
- Espresso roasting
Diagnostics
- Roast defects troubleshooting
- Color reading & measurement
- Weight loss targets
- Rate of rise management
- Cupping & sensory evaluation
Operations
- Maintenance & cleaning
- Cooling & between-batch protocol
- Calibration & environment
- Resting & degassing
Foundations
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