- Tytuł:
- Roasting conditions and quality coffee: the empirically optimised process
- Autorzy:
-
Vakaryk, Nadiia
Sachko, Anastasiia
Sema, Oksana
Kobasa, Igor
Gubsky, Sergey - Powiązania:
- https://bibliotekanauki.pl/articles/27323586.pdf
- Data publikacji:
- 2023
- Wydawca:
- Centrum Badań i Innowacji Pro-Akademia
- Tematy:
-
sensory characteristics
Arabica coffee
Robusta coffee
coffee beans
roasting process
temperature
kawa Arabika
kawa Robusta
ziarna kawy
proces palenia
temperatura
cechy sensoryczne - Opis:
- 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.
- Źródło:
-
Acta Innovations; 2023, 49; 31--38
2300-5599 - Pojawia się w:
- Acta Innovations
- Dostawca treści:
- Biblioteka Nauki
Artykuł