STiR coffee and tea 37
Roast optimization
Probably the most important and trans-
formational step in processing coffee is
roasting, and spectroscopy-based meth-
ods are especially beneficial here, Bel-
chior said.
"We can see the physical, chemi-
cal, and structural transformation of the
beans because of the heat, and the roast-
ing process impacts the quality of the
beverage. So, in this case, using spectros-
copy techniques to evaluate or to confirm
some parameters of the roasting can be
useful for the coffee industry."
For example, the analysis can be used
to predict the length of each phase of the
roast and when to stop the process. It is
even possible to plan an entire roast pro-
file. You can manage a roast according to
color, the varietal, or the composition of
a blend.
Spectroscopy can also help monitor
and manage the change in acidity during
the roasting process. It can be used to
create a model that will predict the de-
crease, increase, and peak of acidity at
each stage.
Adulteration
• barley
• chicory
• glucose
• starch
Authentication
• robusta content in roasted coffee.
• origin
Classification, discrimination,
identification
• by batch and producer
• robusta and arabica
• defective and non-defective beans
Some Applications of Infrared Spectral Analysis of Quality
and Composition of Coffee
Composition
• caffeine content
• roasting color
• moisture content
• ash and lipid content
Sensory prediction
• sensory attributes
• sensory properties
Degree of roasting
• prediction of roasting degree
• effect on roasting conditions
Source:
Douglas Fernandes Barbin, Ana Lucia de Souza Madureira Felicio, Da-Wen Sun, Suzana
Lucy Nixdorf, Elisa Yoko Hirooka, "Application of infrared spectral techniques on quality
and compositional attributes of coffee: An overview," Food Research International, Volume
61,2014, https://doi.org/10.1016/j.foodres.2014.01.005.
