CDR CoffeeLab® for green coffee, roasted coffee and beverage analysis
The CDR CoffeeLab® system allows you to define a chemical profile of coffee through the quantification of parameters such as organic acids and sugars. It is therefore possible to complement sensory analysis with chemical analysis, creating an objective panel of information that joins the more subjective human one.
What you can analyse
With CDR CoffeeLab® you can analyse coffee from bean to beverage.
CDR 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
The Impact of Roasting on the Chemistry and Aroma of Espresso
The degree of roasting significantly affects the chemical composition of espresso and changes its flavor profile. As the roast level increases, all parameters varies leading to distinct sensory changes.
For instance, Total Titrable Acidity (TTA) decreases with darker roasts, a shift that is also noticeable in the taste. Chlorogenic acids, which is connected to coffee's bitterness, also decline with higher roasting levels. Individual organic acids show peculiar behaviour, such as acetic acid, which increases with darker roasts.
In espresso it has been measured a high level of polyphenols, powerful antioxidants, significantly higher than caffeine, a stimulant of the central nervous system.
The above data refer to tests carried out at the Accademia del Caffè Espresso, on washed coffee of origin: Ethiopia, varieties: Wolisho, Dega.
The perfect system for you
CDR CoffeeLab®
- Complete analysis panel, supplied already configured
- Up to 16 determinations simultaneously
- Possibility of carrying out analyses of the same sample
- Integrated printer
- Full connections (LAN - USB - Bluetooth barcode/QR code reader)
Analyses for the entire coffee chain
In Plantation and Roasting monitor the coffee production process and assesses the quality of the beverage by defining the chemical profile of the product from fruit to cup.
