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When diving into coffee roasting, you'll find many tips and techniques for perfecting your roast. However, when it comes to setting your charge temperature—one of the most crucial factors—the advice often seems vague or even intentionally unclear. Whether due to overlooked details or guarded trade secrets, straightforward guidance on effectively using charge temperature can be difficult to find. In this post, I'll clearly outline the key principles behind charge temperature and explain how you can use it for better roasting results.
A common piece of advice you might hear is that higher charge temperatures can lead to defects like tipping or scorching. But if you've roasted coffee yourself, you know it's not that simple. These defects result from a combination of factors, including charge temperature, gas pressure, and airflow conditions inside the roasting machine. For example, I've successfully roasted beans at temperatures over 350°C without encountering these issues. This underscores the importance of experimenting and gathering your own data to enhance your roasting skills.
I've shared my approach to roasting on the Firescope blog previously, but here's a quick overview. In my experience, each coffee and roasting style (target end temperature) has a specific combination of gas pressure and airflow settings that work best. If I want to adjust a factor like roast duration, I change the charge temperature while keeping gas pressure and airflow consistent.
I've pulled up three roast curves of washed Colombian coffees recorded using Firescope. These roasts were conducted under identical conditions, with the only difference being the charge temperature. In the summary table:
Although adjusting the charge temperature doesn't perfectly shift curves in parallel, it generally moves the bean temperature (BT) curve up or down, giving you control over when key roasting milestones occur, such as the first crack.
Developing effective roasting profiles relies significantly on properly managing charge temperature. Firescope enables clear visualization of roast data, empowering you to maintain consistent quality and continuously enhance your roasting technique.
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When diving into the world of coffee roasting, you will find plenty of tips and techniques for perfecting your roast. But when it comes to one of the crucial factors - setting your charge temperature, the advice often feels vague, or even intentionally elusive. Whether it’s overlooked details or guarded trade secrets, clear guidance on using charge temperature effectively can be hard to come by. In this post, I’ll break down the key principles behind charge temperature and how to leverage it for better roasting results.
One common piece of advice you’ll hear is that higher charge temperatures can lead to defects like tipping or scorching. But if you’ve done some roasting yourself, you’ll know it’s not that simple. Tipping and scorching are caused by a combination of factors, including charge temperature, gas pressure, and airflow conditions in the roasting machine. For example, I’ve roasted beans at over 350°C without encountering those issues. This is why it's crucial to experiment and collect your own data. It’s the best way to expand your knowledge as a roaster.
So, how do you set the charge temperature properly? Let’s break it down.
I’ve written about my approach to roasting on the Firescope blog, but here’s a quick overview. In my experience, each coffee and roasting style (end temperature) works best with a specific gas pressure and airflow setup. If I want to adjust something like roast time, I change the charge temperature while keeping the gas pressure and airflow as stable as possible.
