Roasting conditions and quality coffee: the empirically optimised process

Q3 Environmental Science Acta Innovations Pub Date : 2023-07-18 DOI:10.32933/actainnovations.49.3
Nadiia Vakaryk, Anastasiia Sachko, Anastasiia Sachko, Oksana Sema, Igor Kobasa, S. Gubsky
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Abstract

The degree of roast, temperature and duration of the roasting phases of the coffee bean directly affect the sensory characteristics of the coffee cup. Therefore, to achieve the best roasting result, it is important to combine the human factor with special software products. To automate the roasting process, the Artisan roasting recording software was used. Automation of roasting allows better reproduction of the process conditions 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 properties of the "perfect cup". Therefore, the qualifications, skills and experience of the roaster play a significant role in achieving and further reproducing the desired flavour profile.
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烘焙条件与优质咖啡:经验优化流程
咖啡豆的烘焙程度、温度和烘焙阶段的持续时间直接影响咖啡杯的感官特征。因此,要达到最佳烘焙效果,必须将人为因素与特殊软件产品相结合。为了实现烘焙过程的自动化,我们使用了 Artisan 烘焙记录软件。烘焙自动化可以更好地再现不同咖啡样品的加工条件。然而,烘焙是一个相当复杂的多阶段过程,其自动化并不能保证完全再现和揭示 "完美杯 "的口感和香气特性。因此,烘焙师的资质、技能和经验在实现和进一步再现所需的风味特征方面发挥着重要作用。
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来源期刊
Acta Innovations
Acta Innovations Environmental Science-Environmental Engineering
CiteScore
3.90
自引率
0.00%
发文量
15
审稿时长
16 weeks
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