Forum Coffee Roasting

Negative ROR late in roast: always a problem or sometimes fine?

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I want to hear real field experience about negative ROR late in the roast. In theory it sounds useful, but inside daily work it also looks like one more variable to control. Some people around me say negative ROR late in the roast is already becoming standard practice, while others say the result is too inconsistent to justify the extra effort.

If you have tested this seriously over repeated batches or harvest cycles, what did negative ROR late in the roast change for consistency, quality, or decision making?

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I disagree a little with people who say negative ROR late in the roast is only a small detail. Small detail alone maybe yes, but several small details together can move the cup a lot.

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i see negative ROR late in the roast work in some place, but usually only when the notes are clear and people really compare batch by batch. if not, discussion become only feeling.

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For negative ROR late in the roast, I only trust conclusion after I see same pattern several times. One successful run can be accident. Repetition is what make the lesson useful.

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I think the bigger issue is not negative ROR late in the roast itself but whether your baseline is stable. If baseline keeps moving, then every experiment around it gives mixed signal.

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From my side this helped only on certain coffees, not on every lot. When the coffee is already forgiving, negative ROR late in the roast does not change much. On difficult lots the effect is clearer.

Negative ROR late in roast: always a problem or sometimes fine?

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