Quality Control for Coffee Roasters
The CDR CoffeeLab measures chemical profile of coffee that determines the flavour
Analyse coffee from fruit to cup
Control the coffee fermentation process
Define a chemical profile of coffee
No calibration or maintenance
Coffee Quality Control
The CDR CoffeeLab coffee analyser can measure organic acids, sugars and caffeine 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 the 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 organoleptic characteristics can be identified, complementing sensory analyses.
Green Coffee, Roasted Coffee and Beverage Analysis
Parameters – Caffeine, 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 CoffeeLab 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 parameters decrease while others remain stable, resulting in a different sensory result. The trend in total 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.
Try Before You Buy
The CoffeeLab is available for a demonstration or a short term trial.
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Multitiple Sample Analysis
Multitiple Parameter Analysis
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
Coffee Tests
Acetic Acid
Acetic acid, often referred to volatile acidity, can be produced by several yeasts and bacteria. It may form during fermentation and increase during the roasting process.
Alcohol
Alcohol can form during fermentation.
Chlorogenic Acids
Chlorogenic acids are one of the most important components of green coffee. By analyzing chlorogenic acids it’s possible to assess the quality of the green beans during and after the fermentation process. Analysing roasted coffee can verify how many chlorogenic acids are decomposed during roasting phase.
Lactic and Malic Acid
By analyzing L-Malic acid and L-Lactic acid, it is possible to assess the correct progress of the malolactic fermentation. Lactic Acid is the product of the fermentation made primarily by microbial activity.
Polyphenols
The antioxidant power of polyphenols plays an important role in the stability of many plant products, as there is a correlation between the amount of total polyphenols and resistance to oxidation over time.
Acidity
The total acidity of the coffee is the sum of its titratable acidities, titrated to pH 8.1 against a standard alkaline solution.
Caffeine
Caffeine is one of the most famous neurostimulants in coffee. This substance is part of the alkaloid family and regulates numerous biological reactions, some positive for the body, others responsible for side effects. The quantification of caffeine in the coffee beverage is crucial, especially in the production of decaffeinated products in which the concentration is regulated by law.
Citric Acid
Citric acid is one of the highest organic acids found in coffee. It is a positive flavour, especially in arabica coffee and it can be a very important quality parameter.
Sugars
By determining the amount of total fermentable sugars, glucose, fructose and sucrose, it is possible to assess the correct progress of fermentation. Green coffee beans are rich in fermentable sugars that can be related to quality and organoleptic properties. In roasted coffee fermentable sugars are present only in light 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.
Fermentation Process Control
Parameters – Caffeine, Fermentable Sugars, Total Acidity, Malic Acid, Lactic Acid, Citric Acid, Acetic Acid, Chlorogenic Acids, Polyphenols
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 coffee analyser 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 acetic acid increase up to 36 hours 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 fermentation takes place between 24 and 36 hours.
How It Works
Features
Innovative Technology
The use of innovative photometric technology means the reading cell guarantees high sensitivity, a very wide measuring range and excellent repeatability of the analysis results thanks to innovative LED light sources with fixed wavelengths (ultraviolet – visible spectrum, power up to 6 O.D.).
Online Help
The system is easy and intuitive, everyone can use it. Analyses are carried out in just a few steps. In addition, it has a help function that guides you step by step through the test procedures.
Multitasking Mode
The multitasking mode reduces analysis time by making it possible to perform several analyses of the same sample simultaneously, or different determinations of the same parameter on a batch of different samples. During an analysis session you can start another one and put the first one in the background. You can return to background analysis with one click.
Internal Memory
The analyser is equipped with an internal memory capable of storing thousands of analysis results that can be viewed on the display or exported via the USB or Ethernet port.
Barcode/QR Code Reader
The analyser connects with barcode or QR code readers. The sample code is automatically displayed on the analyser. It is possible to associate all the analyses performed on that sample.
PC/Intranet Connection
You can share analysis results by connecting the analyser to your intranet via the Ethernet port or export them by connecting the analyser via the USB port to a host computer.
Maintenance/Service Free
No calibration is necessary because the instrument is supplied pre-calibrated. The analysers use LED light sources and therefore no periodic maintenance is required.
Download Literature
Caffeine Content
Honduran Coffee
Roasted Coffee
Fermentation
Specification
CoffeeLab
Samples Analysed Simultaneously: 16
Storage of Results: Suffcient internal memory for storing thousands of analysis results in CVS and XML files compatible with all database formats (e.g., XLS, SQL)
Photometric Module: Up to 8 wavelengths in 4 reading cells
Incubation Module: 37 ° C thermostated block with 16 positions
Barcode/QR Code Scanner Connection: Bluetooth
Connectivity
1 USB port type B for transferring the performed analysis database, configuration and software update, PC connection
1 USB port type A for technical service and computer connection
1 Ethernet port (LAN) for connection to intranet
Bluetooth 4.0
Printer: 80 mm wide printer with integrated graphics
Dimensions: 32 x 29.5 x 13 cm (W x D x H)
Weight: 2.80 kg
Power supply: 24 V