Rate of Rise (RoR) measures how quickly bean temperature increases during roasting. It reflects energy input, bean absorption, and thermal momentum. Stable RoR curves indicate controlled energy application, while sudden spikes or crashes signal imbalance.
High RoR early in the roast drives moisture evaporation, while controlled decline prevents surface scorching. Late-stage RoR crashes can lead to baked flavors due to stalled chemical reactions.
RoR analysis allows roasters to diagnose problems objectively. Rather than relying on color or smell alone, RoR provides a quantitative framework for consistency and repeatability.