Welcome to our lab, Kabarnlab – the facility equipped with Storage for coffee green beans and roasted beans, Machines for coffee roasting and Tools for coffee brewing.
Providing the controlled conditions, our lab is able to perform technological research, experiments and measurement. According to the achievements of our research, experiments and measurement, we could figure out the specific flavors of the coffee varieties coming from global specialty coffee plantations in different processing methods, different roasting profiles and even different brewing methods.
Our lab is also a community for all coffee enthusiasts. Through the data generated by our lab, people in this community are able to find out the solutions to their problems, if any. People in this community could also help one another by sharing their own experiences and knowledge, which would in turn enhance the data base of our community.
Kabarnlab is a community for all people. Welcome again to join this community.
We roast our coffees every day in our lab to experience how the different heat development in terms of “Temperatures, Times, Gas Pressures and Air Controls” would affect the flavors of the coffees coming from global plantations. As a qualified lab, we work like scientists to measure, record and calculate all the data for every single batch of our roast. Before the roast, the name of the roast master, the date, the roast plan, the weather, the ambient temperature, the ambient humidity, the name of the green beans, the processing method must be recorded. Moreover, the weight, the moisture and the density of the green beans must be measured. Then, we can move on to the roast. During the roast, the roast plan would be followed precisely. The preheat temperature, the charge temperature, the charge gas pressure and the charge air control must be recorded. Moreover, the bean and exhaust incremental temperatures of every 30 seconds must be tracked until beans are out of chamber into the cooling tray. The beans in the cooling tray must be cooled down to the room temperature in 5 minutes.
After the roast, the weight, the moisture and the density of the roasted beans must be measured. The deviations of the weight, the moisture and the density of the green beans vs the roasted beans must be calculated. Then, we are happy to move on to the most interesting process – cupping!
According to cupping, the aroma, the flavor, the acidity, the sweetness, the body and the aftertaste must be evaluated for every batch of roast.
Interesting,, right? Click on here to check our latest daily roast reviews.
As a lab, we study and experiment every day. Click on here to check our latest daily study reviews.