Forum Coffee Roasting

Do you use environmental temperature as real roast decision point?

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Recently I have been discussing using environmental temperature as a roast decision point with several coffee people and nobody gives the same answer. Some treat it as small detail, some say it changes the whole workflow. I am not looking for textbook reply. I want to know whether using environmental temperature as a roast decision point gives meaningful difference once you repeat it over many cycles.

Would you keep using environmental temperature as a roast decision point in your normal process, or only for specific coffees and situations?

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What helped me most was keeping short notes each time. Without notes, discussion about using environmental temperature as a roast decision point becomes memory battle and not real evaluation.

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i see using environmental temperature as a roast decision point 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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I think the bigger issue is not using environmental temperature as a roast decision point 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, using environmental temperature as a roast decision point does not change much. On difficult lots the effect is clearer.

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I disagree a little with people who say using environmental temperature as a roast decision point is only a small detail. Small detail alone maybe yes, but several small details together can move the cup a lot.

Do you use environmental temperature as real roast decision point?

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