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C SERIES
PRECISE CONTROL
“Our research provides a practical framework for the
coffee industry to better understand how the relationship
between roast color and time affects flavor. Our investigation
sets out a solid scientific foundation for prioritizing color, BATCH BREWING
closely followed by development time after first crack, over
the roast phases that precede it. There is no magic bullet in
identifying derivatives in the roast curve. Factors such as rate
of rise (ROR), while important, fall lower in the order of
priority in product development and quality control proce-
dures than the end color of a roasted coffee.”
It is almost as if some coffee roasters follow complicat-
ed routes instead of a more direct path to the finish line. This
often results in a lot of trial and error with little understand-
ing of the process. At the end of the day, it’s all about keeping
Keeping it Simple it simple. If scientific data proves that color is the most im-
portant roast parameter with regard to flavor and aroma, then
But in order for you to taste and smell all these attributes why not focus on that? To make things easier, Morten devel-
that coffee has to offer, there is a very important step that oped a color palette that allows roasters to compare and re-
needs to happen first: the roast process. The roast is a very search the colors of different coffees.
important step in coffee processing, as it is responsible for The central reference color is surrounded by compart-
developing the coffee bean’s flavor and aroma. The roast ments where samples can be added during roasting. As the
levels can range from light to dark and each level will produce beans are roasted, they become darker and eventually match
a coffee with different flavor and aroma profiles. At least that the central color. Developed for training and research pur-
is the general idea. Within the coffee industry, roasting often poses, this palette allows roasters to have a more objective
seems like an intimidating process and many people (e.g. approach in their decision-making process when it comes to
baristas) feel hesitant to move into this area of coffee making. roast profiles. The beauty of this tool is that it gives roasters
The key to roasting is to understand and control the a way to document and compare the roast profiles of coffees
parameters that will produce the desired results regarding with each other.
quality and consistency. However, the coffee community Morten strongly believes that anyone can roast coffee
often falls down rabbit holes of debates over the “best” way and do it well just by understanding and controlling a few
to roast coffee. The issue with these debates is that they are parameters. “If we focus on the primary roast-control param-
often based on opinions and not reliable scientific data. There eters that have the greatest impact on sensory outcomes,
also seems to be a disregard when it comes to the color pa- rather than the secondary derivatives that may not, we allow
rameter. While the significance of roast color in specialty ourselves more time for relevant activities such as exploring
coffee is considered an important parameter, there appears customer preferences to inspire product development. More-
to be much confusion as to how significant it is as a quality over, if we follow where science leads us and take a more
control tool. When it comes to the color of roasted coffee, simplified and systematic approach to coffee roasting, we can
there is a wide range of hues that can be produced. Descrip- serve the coffee community with greater quality, consistency
tions such as “light,” “medium” and “dark” roast may be de- and, above all, confidence.”
ceptive because they are quite vague. In the end, it’s important to understand that just because
CoffeeMind Academy set out to investigate different science can help us understand the different parameters at
roasting conditions that can impact coffee flavor and provide play in roasting, doesn’t mean you have to be a scientist to
some clarity on the subject. They partnered with the Depart- roast coffee. It is actually quite the contrary; realizing how ICBA Coffee Brewer for ITCBA Tea & Coffee Brewer ICBA Coffee Brewer with
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ment of Food Science at the University of Copenhagen and simple it can be can make you more confident and allow you ThermoFresh and Airpot Servers brews into a variety of server types Soft Heat Technology
the SCA and in May 2020, they published their findings in an to focus on other important aspects of your business. So, The exclusive Peak Extraction Sprayhead provides improved
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article titled Roasting Conditions and Coffee Flavor: A Multi- what’s the bottom line? It is important that we try to see the uniformity of extraction and greater resistance to limescale buildup.
Study Empirical Investigation. The article is published in an bigger picture, rather than missing the point by concentrating
open-access journal and is available to read in full at mdpi. on the details. This article has actually only very briefly USB recipe programming.
com/journal/beverages. touched upon the topic of color in coffee sensory. There is a Accommodates a variety of server types.
Morten explains that the interesting finding was that lot more to learn and explore on this subject, but hopefully
the variation in roast timing after first crack, while keeping this has given you a general idea of the importance of color
color constant, has an important influence on coffee flavor. in coffee and has inspired you to investigate further. BUNN Ã Ì
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