Home roasting coffee on a sheet tray in a 200-degree-Celsius oven produces poor results because beans touching the metal tray experience excessive conduction heat and burn in those contact areas, and because constant temperature is suboptimal compared to varied heat input that professional roasters use.
causalpending
Evidence Quote
“Where the coffee beans have been touching the metal the whole time, well they'll have had a lot more conduction heat transfer and they're probably gonna be a little bit burnt around those spots.”
Created: 8/13/2026, 9:53:30 AM
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