Coffee Calculators
Roasting Rate of Rise Calculator
https://www.coffeesizing.com/calculators/roasting-rate-of-rise/
Estimate only — not a cupping score, a water lab or a roast profile. Confirm on a test brew.
Roasting Rate of Rise Calculator
Rate of rise is how fast bean temperature is climbing. A crash after first crack is a different roast than a smooth glide into development. Pick two logged points a minute or two apart, not a noisy one-second tick, or you will steer from electrical junk.
Inputs
Results
- Rate of rise
- 23.00°C/min
The Result is indicative and educational. It does not constitute a design, a technical opinion or medical advice and does not replace calculations or verification by a person with the appropriate qualifications and authorisations. Before purchase, installation or use in practice – in particular in electrical installations – the Result should be verified by a qualified specialist. Details: Terms of Service, point 4.
Example products
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Roasting thermometer
RoR is only as honest as the probe in the bean mass. A cheap oven probe in the air stream is not bean temperature.
Typical range: $20–$80
0.1 g coffee scale
Charge mass changes thermal momentum. Weigh greens so yesterday’s RoR is comparable.
Typical range: $20–$80
Airtight coffee canister
After you nail RoR, rest the batch. Logging temperature then staling on the counter wastes the profile.
Typical range: $20–$50
Calculation method
Rate of rise is the temperature change divided by the minutes between readings. 150 °C to 196 °C in 2 minutes is 23 °C/min — a fast Maillard-phase climb toward first crack, not a development glide. Negative values mean the roast is cooling; that is a crash, not a style.
Exact formula
rorCPerMin = (tempEndC − tempStartC) / minutes. Limits: Probe lag, bean vs environment thermocouples and smoothing omitted; a 2 °C/min average can hide a crash.
After first crack
Many profiles want RoR declining but positive through development. A crash (RoR through zero) bakes; a flick (RoR turning back up) tastes harsh and roasty. Pair with DTR so the clock and the slope agree.
Frequently asked questions
Bean probe or environment?
RoR for development decisions wants bean-mass temperature. Environment RoR is airflow and heater, useful, but a different curve.
Why average over two minutes?
One-second RoR on a cheap logger is noise. Smooth, then act. This calculator is the smooth version by construction.
Fahrenheit logs?
Switch the site to imperial: you type °F and the slope is shown in °F/min, 1.8 times the °C figure. Do not mix a °C start with a °F end.
More in this topic
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Estimate a peak flavour window from roast level and days since roast. Light roasts rest longer; dark roasts degas faster. A calendar, not a CO₂ meter.
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Green Coffee Density Calculator
Estimate green bean bulk density from mass and displaced or poured volume. Density hints at heat uptake, not a lab true-density.
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Roast Development Time Ratio Calculator
Compute development minutes and DTR percent from time to first crack and total roast time. A clock ratio, not a colour meter.
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Roasting Weight Loss Calculator
Turn green and roasted mass into percent weight loss and yield. A crude roast level proxy: more loss usually means a darker roast.