Welcome to Our Roast Reviews!

張貼日期：Apr 13, 2016 7:6:9 AM

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.