| dc.contributor.author | Vakaryk, Nadiia | |
| dc.contributor.author | Sachko, Anastasiia | |
| dc.contributor.author | Sema, Oksana | |
| dc.contributor.author | Gubsky, Sergey | |
| dc.contributor.author | Kobasa, Igor | |
| dc.date.accessioned | 2023-09-09T17:56:19Z | |
| dc.date.available | 2023-09-09T17:56:19Z | |
| dc.date.issued | 2023-07 | |
| dc.identifier.citation | Nadiia Vakaryk, Anastasiia Sachko, Oksana Sema, Igor Kobasa, Sergey Gubsky ROASTING CONDITIONS AND QUALITY COFFEE: THE EMPIRICALLY OPTIMISED PROCESS. Acta Innovations. 2023. no. 49: 31-38. 31 | uk_UA |
| dc.identifier.issn | 2300-5599 | |
| dc.identifier.uri | https://archer.chnu.edu.ua/xmlui/handle/123456789/7380 | |
| dc.description.abstract | The degree of roast, temperature and duration of the roasting phases of the coffee bean directly affect
the sensory characteristics of the coffee cup. Therefore, to achieve the best roasting result, it is important
to combine the human factor with special software products. To automate the roasting process, the Artisan
roasting recording software was used. Automation of roasting allows better reproduction of the process
conditions for different coffee samples. However, roasting is a rather complex and multi-stage process,
and its automation does not guarantee the full reproduction and disclosure of the taste and aroma properties
of the "perfect cup". Therefore, the qualifications, skills and experience of the roaster play a significant role
in achieving and further reproducing the desired flavour profile. | uk_UA |
| dc.language.iso | en | uk_UA |
| dc.publisher | RIC Pro-Akademia – CC BY | uk_UA |
| dc.subject | arabica coffee | uk_UA |
| dc.subject | robusta coffee | uk_UA |
| dc.subject | coffee beans | uk_UA |
| dc.subject | roasting process | uk_UA |
| dc.subject | temperature | uk_UA |
| dc.subject | sensory characteristics | uk_UA |
| dc.title | ROASTING CONDITIONS AND QUALITY COFFEE: THE EMPIRICALLY OPTIMISED PROCESS | uk_UA |
| dc.type | Article | uk_UA |
