During the coffee roasting process, green beans absorb heat starting from a low temperature. The Rate of Rise (RoR)—the speed at which the temperature increases per minute—reaches its maximum value early in the roast and gradually slows down throughout the process. This is a natural physical phenomenon. Roasters adjust heat application to influence the RoR, controlling the beans' heat absorption rate in an attempt to fine-tune the flavor profile. A common pattern involves the

Coffee Roasting Process: A Perspective on Rubbery and Glassy States When analyzing the roasting process through the lens of material states—specifically the transition between rubbery  and glassy  states—we begin with the fundamental nature of heat absorption in green beans based on two core principles: Core Principles Phase of Maximum Efficiency:  The most efficient heat absorption occurs before 150°C . Because the bean temperature is low, the temperature gradient ($\Delta T

How many type of processes? In the past, green coffee processing was limited to Natural and Washed methods. However, since the introduction of Honey processing, we’ve seen more and more techniques emerge, such as: Black Honey processing Anaerobic fermentation Enzyme-assisted processing, and so on. In recent years, Colombian coffee estates have been particularly aggressive in developing post-harvest fermentation methods, primarily to increase the market value of their green be

關於 Speciality Coffee在商業上的經營，無論是台灣或是日本，都盡可能的在追求更美味的風味的咖啡、並為這些咖啡建立了一整套的評鑑制度；而在這制度中獲得高分的生豆，莊園或公司經由拍賣等商業模式來獲得更高的收益，烘豆師烘焙這些生豆，表現出特有的香氣、風味，並藉由各種沖煮設備來表現 Speciality Coffee與商業咖啡的不同之處。 正如紅酒或威士忌的評鑑制度來界定出風味與市場價格。 Speciality Coffee 針對不同產地、處理法的生豆，由烘豆師測試並烘焙出獨有的風味，大多採用5kg以下的烘豆機，多批次的少量烘焙，在產品上也會推出各種產地與處理法的咖啡豆。 由於產地、處理法風味的大相逕庭，烘豆師必須不斷的測試與細微調整來穩定該批次咖啡豆的品質。 而每年因為氣候、人為因素等影響，各產區的生豆都會有風味與價格上的差異，這也是Speciality Coffee的有趣之處。 When it comes to the business of Specialty Coffee, both in Taiwan and Japan, th