ROASTING CONDITIONS AND QUALITY COFFEE: THE EMPIRICALLY OPTIMISED PROCESS
ROASTING CONDITIONS AND QUALITY COFFEE: THE EMPIRICALLY OPTIMISED PROCESS
Author(s): Nadiia Vakaryk, Anastasiia Sachko, Oksana Sema, Igor Kobasa, Sergey GubskySubject(s): Agriculture, ICT Information and Communications Technologies
Published by: Centrum Badań i Innowacji Pro-Akademia
Keywords: arabica coffee; robusta coffee; coffee beans; roasting process; temperature; sensory characteristics;
Summary/Abstract: The degree of roast, temperature and duration of the roasting phases of the coffee bean directly affectthe sensory characteristics of the coffee cup. Therefore, to achieve the best roasting result, it is importantto combine the human factor with special software products. To automate the roasting process, the Artisanroasting recording software was used. Automation of roasting allows better reproduction of the processconditions for different coffee samples. However, roasting is a rather complex and multi-stage process,and its automation does not guarantee the full reproduction and disclosure of the taste and aroma propertiesof the "perfect cup". Therefore, the qualifications, skills and experience of the roaster play a significant rolein achieving and further reproducing the desired flavour profile.
Journal: Acta Innovations
- Issue Year: 2023
- Issue No: 49
- Page Range: 31-38
- Page Count: 8
- Language: English