What happens to the conductive heat transfer when higher energy is applied due to increased temperatures in the roasting process?

In the context of the roasting process, when higher energy is applied due to increased temperatures, conductive heat transfer intensifies. This happens because, as temperature increases, the energy transfer between the hot surfaces of the roasting equipment and the coffee beans becomes more efficient. The driving force behind conduction is the difference in temperature between the objects in contact; as this difference increases, the rate of heat transfer through conduction also increases.

In roasting, the coffee beans absorb heat from the environment around them, and an increase in temperature not only raises the energy level of the camponents involved but also causes more rapid movement and agitation of the molecules. This results in an accelerated transfer of heat from the roasting shell or drum to the beans themselves, effectively intensifying the conductive heat transfer. This is crucial for achieving the desired roasting profile, affecting flavor development, aroma, and overall quality of the roasted coffee.