Knowing the best practices involved with roasted coffee beans and having the right tools to measure their color can improve roasting consistency and result in a better product for consumers. Learn the top five things you need to know about coffee color and connect with HunterLab to get the best equipment for the job.
Coffee beans go through three distinct stages before they become the consumption-ready product your customers expect:
During these stages, the color will evolve multiple times, which is why it's crucial to wait until all stages are complete to make final measurements.
When roasting coffee beans, the first and second cracks say as much about the coffee's flavor as its color. Between the first and second crack, the coffee goes from light to medium roast and emphasizes the unique attributes of the bean's original flavors. Following the second crack, the coffee becomes a dark roast and will take on the sweeter, nuttier notes that come from the roasting process.
Though the process of roasting beans for filtration, or drip, coffee and espresso coffee are similar, each final product's color should be different to account for the variations in brewing. Filtration coffee uses gravity to draw out flavor and espresso uses pressure, resulting in a stronger flavor. This is an important factor to consider as you separate blends for each extraction method.
Whether you're measuring the color of raw beans, roasted beans, ground coffee, or brewed liquid, the measurement should take place at the same time. Often, the best time to do so is right after roasting or brewing or just before moving on to the next development step. This process ensures that you account for variances in coffee color throughout the aging process and that you maintain consistent coloring between batches.
Getting the most accurate color measurements requires using specialty equipment designed to handle precise measurements regardless of lighting and location. HunterLab's ColorFlex EZ Coffee spectrophotometer helps you employ the best practices for measuring the color of roasted coffee beans and ground coffee, whether freshly ground, instant, or frozen.
Measure based on SCAA number, SCAA Roast Classification, or HunterLab Coffee Color Index (HCCI) to improve results consistency and consumer satisfaction. Request a quote on this industry-leading equipment today.
Mr. Phillips has spent the last 30 years in product development and management, technical sales, marketing, and business development in several industries. Today, he is the global market development manager for HunterLab, focused on understanding customer needs, providing appropriate solutions and education, and helping to solve customer color challenges across these industries and cultures.LinkedIn