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Charge temperature
Also known as charge temperature · charge temp · temp. de carga · BT charge
What it is and what sets it apart: Differs from bean temp (which drops after charge). High charge speeds drying; too high risks tipping/scorching.
How it is done: Preheat → set charge by density/moisture/batch size → dump greens → watch turning point and RoR.
Flavours and cup benefits: Right charge = clean drying and sweetness. Too low = long/baked; too aggressive = scorched tips.
Technical notes: Always log with batch size. Dense/high-grown often tolerate higher charge than soft beans.
Common mistakes: Do not copy another roaster’s charge without batch/density context.
In Cafesito
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