How to ensure the consistency and stability of our baking RoAmi coffee roasting degree tester

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RoAmi coffee roasting degree tester

Used to detect the roasting degree of coffee beans an instrument, the essence of Roami is a chromatograph, or chromatism meter. On the basis of the chromatograph, the agtron value algorithm of SCAA is added to the machine, so that the corresponding baking value can be calculated through internal calculation after the machine reads the color data of coffee bean or powder surface.

Usually we get beans baking several different curves of beans, in addition to cup test to confirm its flavor performance, but also use this RoAmi roasting instrument to record its Agtron value (caramelization value) and retain historical data, through the instrument testing to ensure our baking consistency and stability.

Agtron (caramel value):

The American Coffee Association (SCAA) uses infrared caramelization tester technology (Agtron) to determine the roasting degree of coffee by measuring the color of coffee beans. In the SCAA roasting degree standard, the color is divided into eight equal parts from light to deep to make eight standard color blocks for the coffee industry to identify as roasting. However, the standards are different in different places, just as Japan and Taiwan judge the roasting degree of coffee beans according to the burst point of coffee beans.

Here is a brief description of how to use this instrument.

After turning on the computer, there will be about three minutes of warm-up time.

After preheating, we will calibrate the color value.

Because the baking color of the coffee bean sample is not completely uniform, we generally measure it three times and use the average value of three times as the result.

The bean color value is measured first.

And then the pink value.

Measure the bean color value and pink value of beans, and calculate the Roast Delta value

Roast Delta value

The "difference" between the measured Agtron value of beans and the grinding Agtron value.

Within 15 minutes after the beans were cooled in the oven, the Agtron analyzer was used to measure the value of 53.5 + 60.8, which means that the Roast delta value of this coffee bean is 7.3m 53.5 = 7.3.

So what is the use of these data for us?

Roast Delta value, for the same style of coffee beans with the same roasting degree, the smaller the Roast Delta value is, the more the flavor tends to be flat and the lack of three-dimensional sense and dynamic; the higher the Delta value, the more vivid and dynamic the flavor is.

We can see the baking rhythm of this bean from the Roast Delta value. The Roast Delta value is large, which usually represents fast baking rhythm, steep heating curve and short total baking time. On the contrary, the Roast Delta value is small, which means the baking rhythm is slow, the heating curve is gentle, and the total baking time is longer.

Generally speaking, the roast delta value of medium to deep baked beans is between 4 and 10, and that of light baked beans is mostly between 9 and 16.