31 Dec '14, 5pm

Color Analysis in QC, Roast Logging and More Inside the Jan./Feb. Issue of Roast

Color Analysis in QC, Roast Logging and More Inside the Jan./Feb. Issue of Roast

FOODS AND BEVERAGES appeal to consumers through appearance, and color is an important visual cue. Coffee is not as bright or varied in color as many foods and beverages, but coffee enthusiasts do have preferences of roast degree and can observe this by the color of the coffee. While offering a variety of coffee flavor experiences is a key element in marketing specialty coffee, when customers find something they like, they purchase it again. If what they purchase doesn’t provide the same experience as the previous purchase, they are likely to think less of the roaster. For roasters, the degree of roast is an essential consideration in balancing flavor attributes. A “Nordic” light-roasted coffee has a great deal of acidity but little caramelization and body. A medium to full city roast has more complex aromatics and a balance of acidity and body. Slightly darker roasts of th...

Full article: http://dailycoffeenews.com/2014/12/31/color-analysis-in-q...

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