Analyse coffee from fruit to cup
Control the fermentation process
No calibration or maintenance
The CDR CoffeeLab can measure the organic acids and sugars in all phases of production from the fruit to the roasted coffee, as well as the alcohol generated in the fermentation tanks.
In the plantation product quality can be improved during the transformation of the fruit into dried green coffee through the analytical control of fermentation.
By defining a chemical profile of roasted coffee and Espresso organoleptic characteristics can be identified, complementing sensory analyses.
Fermentation Process Control
Parameters – Total Acidity, Lactic Acid, Malic Acid, Citric Acid, Fermentable Sugars, Alcohol by volume
Fermentation removes mucilage from the bean. During this phase, the coffee undergoes transformations that contribute to the final quality of the product. By monitoring fermentation during the transformation process of the fruit into dried green coffee the CDR CoffeeLab makes it possible to verify, differentiate and increase the quality of parchment coffee using objective parameters.
The CoffeeLab can analyse both the pulp of the fruit and the fermentation liquid to monitor and control the different coffee production processes. During the fermentation process the sugars in the pulp and mucilage are transformed into organic acids and alcohol, characterising the organoleptic profile of the bean.
The microorganisms present, the characteristics of the pulp and environmental factors such as temperature and oxygen influence the microbial activities that occur during fermentation. The fermentation process therefore has an important impact on the final product quality.
The data below is from experiments carried out on washed Honduran coffees during fermentation at CIC-JAP IHCAFE, Research and Training Centre in La Fé, Santa Barbara, Honduras.
Total acidity and acetc acid increase up tp 36h and then decrease. Lactic acid is initially formed through malolactic fermentation which consumes the malic acid
The fermentable sugars consumed by the microorganisms decrease significantly over time by continuing to increase acidity and then produce alcohol. That alcoholic fermetationtakes place between 24 and 36 hours.
Green Coffee, Roasted Coffee and Beverage Analysis
Parameters – Total Acidity, Lactic Acid, Malic Acid, Citric Acid, Fermentable Sugars
The CoffeeLab system allows you to define a chemical profile of coffee through the quantification of parameters such as organic acids and sugars. This makes it possible to complement sensory analysis with chemical analysis.
The CoffeLab allows you to analyse green coffee by assessing the quality of the starting product without the need for a fully equipped laboratory and to choose the ideal roasting degree by monitoring the development of different acids during roasting. The instrument also allows you to analyse the beverage and assess the result in the cup and the goodness of the extraction.
In espresso the organic acids are from 70% to 90% of those present in roasted coffee. With a higher degree of roasting, some parametres decrease while others remain stable, resulting in a different sensory result. The trend in totla acidity, which decreases as the degree of roasting increases, is also perceived on tasting. Citric and malic acids are also perceived on tasting, wich are higher on lightly roasted coffee. They decrease, however, with darker roast and not perceived on tasting
The data below was produced by the Accademia del Caffè Espresso on washed Wolisho and Dega coffee from Ethiopia.
Development of organic acids in the bean after various roasting times
Total acidity trend in Espresso coffee made using beans with different degrees of roasting
Water for Coffee Preparation
Parameters – Alkalinity, Calcium, Bicarbonate, Zinc, Magnesium, Sulfate, Potassium, Chloride, Acetic Acid
Check the quality of water by analysing of the main dissolved salts. Water plays a dual role: it influences the taste we perceive but also the quality of the extraction and it is therefore easy to see how it plays a fundamental role in the final result of the beverage.
Each extraction method needs a water with different characteristics to bring out the full potential of the coffee. The choice of the right water to use is therefore fundamental to the success of a good coffee. The hardness, alkalinity and dissolved salts in the water influence the extraction of aromas and flavours in the cup.
To achieve a consistent and balanced extraction and to make the most of the organoleptic properties of the coffee, it is necessary to control and monitor these parameters.