A universal color curve for roasted arabica coffee
Abstract Color is a key indicator of quality and roast level in coffee beans. Surprisingly, little is known about the effect of different “roast profiles,” i.e., the temperature versus time inside the roaster, on the dynamics of color during roasting, with most prior work focused on laboratory-scale...
| 出版年: | Scientific Reports |
|---|---|
| 主要な著者: | , , , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
Nature Portfolio
2025-07-01
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| 主題: | |
| オンライン･アクセス: | https://doi.org/10.1038/s41598-025-06601-w |