Cooling Tray
A perforated tray with a stirring arm that brings a dropped batch down to room temperature fast.
Overview
Cooling is part of the roast, not the aftermath. Beans continue developing from residual heat until they are cool, so a slow cool keeps cooking past your intended drop point. A cooling tray with a stirring arm and forced air stops that development in two to four minutes.
Using it well
- Run the cooling fan before you drop, not after. Starting late costs you a degree or two of development.
- Stir continuously. Static clumps cool unevenly and trap heat in the middle of the pile.
- Weigh the batch as soon as it is cool to get an accurate roast loss figure.
Beans drop at very high temperature. Stand clear of the drop chute, never reach into a moving stirring arm, and make sure the tray is fully seated before you open the door.
Why this matters
The cooling tray sits in the cooling stage of a roast. Getting it right removes one source of variation, which matters because roasting rewards consistency more than any single clever adjustment. Change one variable at a time, record what you did, and compare batches rather than judging any single roast in isolation.
If you are building a complete setup, start with the instruments that measure what is happening - a probe, a scale and a logger - before buying anything that promises a better result by itself. Measurement first, equipment second.
Educational content. Roast Lab does not sell this or any other product, and we do not accept payment for coverage. Specifications listed above describe typical ranges for the category rather than any specific model, and vary between manufacturers. Always follow the manufacturer instructions and safety documentation supplied with your equipment.
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Roaster Chimney
The exhaust ducting that carries smoke, chaff and combustion gases away from the machine.
Cooling Fan
The forced-air unit that pulls ambient air through the cooling tray and out of the beans.
Cupping Bowl Set
Standardised ceramic or glass bowls used for tasting and scoring coffee consistently.
Cupping Spoon
A deep-bowled spoon designed to slurp a sample across the full palate.