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ROASTING CONDITIONS AND QUALITY COFFEE: THE EMPIRICALLY OPTIMISED PROCESS

dc.contributor.authorVakaryk, Nadiia
dc.contributor.authorSachko, Anastasiia
dc.contributor.authorSema, Oksana
dc.contributor.authorGubsky, Sergey
dc.contributor.authorKobasa, Igor
dc.date.accessioned2023-09-09T17:56:19Z
dc.date.available2023-09-09T17:56:19Z
dc.date.issued2023-07
dc.identifier.citationNadiia 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. 31uk_UA
dc.identifier.issn2300-5599
dc.identifier.urihttps://archer.chnu.edu.ua/xmlui/handle/123456789/7380
dc.description.abstractThe 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.isoenuk_UA
dc.publisherRIC Pro-Akademia – CC BYuk_UA
dc.subjectarabica coffeeuk_UA
dc.subjectrobusta coffeeuk_UA
dc.subjectcoffee beansuk_UA
dc.subjectroasting processuk_UA
dc.subjecttemperatureuk_UA
dc.subjectsensory characteristicsuk_UA
dc.titleROASTING CONDITIONS AND QUALITY COFFEE: THE EMPIRICALLY OPTIMISED PROCESSuk_UA
dc.typeArticleuk_UA


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