Coffee roasting terminology: caramelization tester (Agtron)

Coffee terminology: caramelization tester

This is the baking degree index used in the United States. The baking degree ranges from the shallowest 100 to the deepest 25, which is expressed by the value that the baking degree is about Agtron 50. The determination is based on a special colorimeter called Agtron M-Basic.

Baking degree numeric range color group value

Very shallow baking 100-95 Tile#95

Shallow baking 90-85 Tile#85

Moderate shallow baking for 80-75 Tile#75

Micro baking 70-65 Tile#65

Medium baking 60-55 Tile#55

Medium and deep baking 50-45 Tile#45

Deep baking 40-35 Tile#35

Very deep baking 30-25 Tile#25

The caramelization tester (Agtron), or "Aiko instrument", is an optical instrument that uses infrared wavelength to determine the roasting degree of coffee. This instrument can determine the degree of caramelization of sugar in coffee beans and present it in a way. This table shows that the range from shallow roasting to heavy roasting is 25: 100, but according to the technical standardization committee of SCAA, the recognizable range of coffee flavor is actually 30: 90.