Roasting Tutorials

Adapted from the Rubasse Official Guide: “Basic Coffee Roasting Newcomer Guide,” with supplementary insights on Agtron color measurement and crack interpretation. Introduction to Coffee Roasting The flavor of a cup of coffee is determined by three core elements: the quality of the green beans, the roasting technique, and the extraction method. Among these, the green coffee itself is the most critical factor—or as the saying goes, “the more expensive, the better the taste.” Today, however, we will focus on the…

Agtron readers. The little machines that cost you a fortune, only to tell you…how brown your  coffee is?  Why would you even want to have precise information about that? Well, if you ever tried to ask someone (or your favorite coffee shop) “how dark do you roast your coffee?”, you probably have experienced first hand how confusing it can be when fellow coffee enthusiasts try to communicate roast degrees with others.  After all, what is “light roast” for you might…

Rubasse team used to post the article, “17 key points to Consider Before Purchasing your First Coffee roaster”, on PTT, a Taiwanese forum, to widely collect feedbacks and suggestions and further to refine the Rubasse official website column(Traditional Chinese). We sincerely welcome all roasters and coffee lovers to have in-depth discussions with us. Any technical exchange of roasting facilitates the thriving development of the coffee roast market in Taiwan. Thanks again for providing us with invaluable feedback and suggestions. Below…

The various degrees of roast is the most fundamental element of coffee flavours. Therefore, the world’s leading specialty coffee qualification, Specialty Coffee Association (SCA) qualification, Coffee Skills Programme (CSP), mainly tests how to roast the correct degrees of roast.  After you can master the various degrees of roast, the next lesson will be how to roast the diverse flavours. ( Extended reading：Basic Coffee Roasting | Light Roast, Medium Roast & Medium-Dark Roast ) From the direct fire type, half hot-air type, hot-air…

The roasting curve is useless. Yes, no need to go back and check the previous sentence, you heard us right.  Well maybe not, we probably exaggerated it a little bit too much, but ask yourself: how many times did two roast batches with very similar (some would even claim “identical”) roasting curves turned out to be tasting……well……anything but identical? Back in earlier days, we did run into these kinds of situations now and then, but after countless hours doing research…

You gotta start somewhere, right? Table of Contents: Welcome to coffee roasting 101. You’ve got your first bag of green coffee. Now, it’s time that you have to figure out how to turn this dense, hard, grassy-smelling bunch of grains into the typical brown, aromatic beans that can further be ground, extracted, and made into coffee. Equipment For anyone who wants to roast some coffee, the first step (aside from getting yourself some green beans) is to choose one roasting…

Estimated reading time: 7 minutes.  excerpted from: roast summit 2022 session 3 “tasting the roast curve”. What is “the perfect roasting profile”? Ever since the idea of “rate of rise” (or ROR) was introduced into the coffee world, roasters all around the world have started to view this particular variable, along with the roast curve, as some kind of “holy grail” for coffee roasting. No doubt, by calculating ROR and keeping track of the roast curve during roasting, we as…

TOC: “How often people speak of art and science as though they were two entirely different things, with no interconnection. That is all wrong. The true artist is quite rational as well as imaginative and knows what he is doing; if he does not, his art suffers. The true scientist is quite imaginative as well as rational, and sometimes leaps to solutions where reason can follow only slowly; if he does not, his science suffers.” – Isaac Asimov Coffee roasting is art. Just like…