Coffee bean roasting value agtron: a comprehensive analysis of the key indicators in the roasting process

Coffee bean roasting value Agtron: a comprehensive analysis of the key indicators in the roasting process

The coffee roasting process is a key step in transforming raw beans into drinkable coffee beans. In this process, many factors affect the taste and flavor of the final coffee. Agtron is an indicator commonly used to measure and control the degree of roasting. This article will provide a comprehensive analysis of agtron to help readers better understand and apply this key indicator.

What is agtron?

Agtron (Agri-Industries Tron) is an optical measurement system developed and promoted by the American company Sinar Technology. It is designed to evaluate the stage of coffee beans in the roasting process through color measurement. It is based on the human eye's ability to perceive color and uses a digital range to represent the color changes on the surface of coffee beans at different stages.

How to use agtron?

To measure with an agtron, you first need an instrument designed for this purpose - the Agtronic Spectrophotometer. This instrument measures the color of coffee beans by spectral analysis and converts the results into agtron values.

In practice, roasters take samples regularly during the roasting process and measure them using an Agtronic Spectrophotometer. By comparing the agtron values ​​at different time points, roasters can understand the roasting degree of the coffee beans and the stage they are in.

The relationship between agtron and roasting degree

There is a close relationship between the Agtron value and the surface color of coffee beans. As the roasting time and temperature increase, a series of chemical reactions will occur on the surface of the coffee beans, resulting in color changes. Lighter roasting usually corresponds to higher Agtron values ​​(such as 80-95), while darker roasting corresponds to lower Agtron values ​​(such as 40-60).

Therefore, in actual operation, by monitoring and recording the changes in the agtron values ​​of coffee bean samples at different time points, it is possible to determine when to stop or adjust parameters such as furnace temperature and exhaust when a certain stage is reached or approached to achieve the desired taste and flavor characteristics.

Factors affecting the change of agtron value

The agtron value of coffee beans is affected by many factors, including roasting time, temperature, heat conduction, etc. Longer roasting time and higher temperature usually result in a darker surface of coffee beans, thus reducing the agtron value.

In addition, different types and varieties of coffee beans may also affect the agtron value to varying degrees. For example, coffee beans grown under certain varieties or processing methods may have higher or lower baseline agtron values.

Application scope and limitations

Agtron is a key indicator widely used in actual operation to measure and control furnace temperature adjustment and evaluate the quality of green raw materials. It has been widely used in the global tea industry. It can help furnace operators better grasp and adjust the entire furnace environment and precisely control it according to the desired taste and flavor characteristics.

However, it should be noted that although agtron provides a reliable and easy-to-understand indicator to evaluate the color changes of coffee beans at different stages, it cannot fully represent the roasting degree and flavor characteristics of coffee beans. Therefore, in actual operation, it is necessary to combine other brand coffee indicators and experience to comprehensively evaluate the roasting degree of coffee beans.

Summarize

Agtron is a key indicator commonly used to measure and control the roasting degree of coffee beans. It helps roasters better understand the entire roasting process by measuring the color changes on the surface of coffee beans. It can provide a reliable and easy-to-understand reference value for precise adjustment based on the desired taste and flavor characteristics.

However, the agtron value is only an indicator to evaluate the color change of coffee beans at different stages, and cannot fully represent its roasting degree and flavor characteristics. Therefore, in actual operation, it is necessary to combine other costa brand indicators, experience and personal preferences to comprehensively evaluate the quality of the final coffee output.