Rate of rise (RoR): scroll through enough articles on coffee, and you’ll come across this mysterious term, complete with multi-line graphs that are frustratingly short on explanation. But RoR isn’t indecipherable.
And in fact, RoR is a valuable tool for any roaster, explaining what’s going on in the bean during roasting. In this way, it can help you to control your roast, avoid defects, and craft the best possible flavour profile for a coffee.
I had the opportunity to talk to Jen Apodaca, Director of Roasting for Royal Coffee and their upcoming project The Crown: Royal Coffee Lab & Tasting Room, about all of this. Read on to discover what I learned.