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
Recommended gear
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 drying-phase sprint, 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 spiking) scorches. 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?
Toggle units if the site is in imperial; the slope converts with the temperatures. Do not mix °C start with °F end.
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