A Thermodynamic Approach to Roasting Parameters and Stages of Roast

Roasting coffee is a thermodynamic process in which the application of heat and the resulting uptake of heat by the bean directly affects final flavor. The condition under which heat is applied is affected by environmental factors, including internal volume of the roaster, humidity, barometric pressure, and ambient temperature. The ability of the bean to take on heat and the rate at which the absorbed heat dissipates throughout the bean is a function of its physical state, including % moisture, density, and bean size. The chemical changes taking place at any instant in the process depend upon the amount of heat already taken on, the amount of heat...

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