The Rate of Rise or RoR is the speed at which the temperature of your coffee bean is increasing. This is measured within a specific time frame and is calculated by how many degrees it went up in that time frame.
Your ROR reflects how the bean temperature is changing. The ROR curves on each roast show us if your roast is speeding up or slowing down, it gives you insight into what your bean temperature curve is going to do. It’s truly an indicator of what you need to do next and how you need to analyse the roast going forward.
For example, if your RoR begins to fall at a rapid rate you know your roast is about to start speeding up. It’s important to watch these changes in your roast especially to react to changes you may need to make with your heat or airflow. The beauty about the traceability from roast to roast is you can start to play around with how the bean temperature in that specific roast is doing, then by using that ROR curve to your advantage. Don’t chase that tail (ROR curve) all the time. Use the four main aspects of Roasting that are in your control and use the technology at your disposal to guide you to make the necessary changes and decisions that give you the best result.
A crash in your ROR is going to lead to you losing control of your Roast. Your Roast will speed up and you will end up with flavour and development issues. Ensure during your Roast that you start increasing your airflow and lower your gas.
RoR Stall / Stagnant
If your ROR begins to plateau it means your Roast is starting to slow down and you are going to lose energy and end up with baking or development issues in the roast. Watch that you don’t introduce too much airflow or lower the gas too soon.