Same coffee, same colour, same roasting time, but different roasting profile shapes: Does it make a difference in the cup?
Which process parameters does one have to control the shape of the roasting curve? How does this influence change in the drying kinetics and hence the chemical composition of the coffee and what is the result in the cupping profile?
Category: Roasting & Retailing
Room: Lecture Room 1
Target Audience: Roasters and Coffee Enthusiasts