Controlling Quality : Part 3 - Colour Analysis

Roast degree is the term used to describe the overall level of, "doneness" of a batch of roasted coffee.
As skilled roastmasters, we strive to apply the proper temperature for just the right amount of time to bring out the best flavours of the particular coffee beans being roasted.
We pay close attention to the colour level of the roasting coffee beans as they expand and change colour, ranging from very light to very dark. As the coffee beans lose moisture, their density also changes.
Adding to the Art of Roasting we also throw in a bit of science by testing the colour of the roasted bean and ground coffee with our colour analyser.

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