Roasting conditions and quality coffee: the empirically optimised process-Reference-Cited by-同舟云学术

Roasting conditions and quality coffee: the empirically optimised process

Published:2023-07-18 Issue:49 Volume: Page:31-38
ISSN:2300-5599
Container-title:Acta Innovations
language:en
Short-container-title:Acta Innovations

Author:

Vakaryk Nadiia¹^ORCID,Sachko Anastasiia²,Sachko Anastasiia²^ORCID,Sema Oksana²^ORCID,Kobasa Igor²^ORCID,Gubsky Sergey³^ORCID

Affiliation:

1. Institute of Biology, Chemistry and Bioresources, Yuriy Fedkovych Chernivtsi National University

2. Department of Chemistry and Food Analysis, Yuriy Fedkovych Chernivtsi National

3. Department of Chemistry, Biochemistry, Microbiology and Nutrition Hygiene State Biotechnological University

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.

Publisher

Research and Innovation Centre Pro-Akademia

Subject

Energy (miscellaneous),Renewable Energy, Sustainability and the Environment,Environmental Engineering

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