ArticleScientific reports2024
The effect of roast profiles on the dynamics of titratable acidity during coffee roasting.
Article in Scientific reports, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Climate variability shapes volatile composition and sensory quality in Coffea arabica cultivars.Scientific reports · 2026Article
- Sensory Perception and Physicochemical Characteristics of Geisha Coffee From Different Production Zones in Panama.Food science & nutrition · 2025Article
- Chemical composition, aroma profile, antioxidant activity, and sensory attributes of beer according to roasting degree and malt type.Food chemistry: X · 2025Article
- A universal color curve for roasted arabica coffee.Scientific reports · 2025Article
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6 authors.
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Abstract
Coffee professionals have long known that the "roast profile," i.e., the temperature versus time inside the roaster, strongly affects the flavor and quality of the coffee. A particularly important attribute of brewed coffee is the perceived sourness, which is known to be strongly correlated to the total titratable acidity (TA). Most prior work has focused on laboratory-scale roasters with little control over the roast profile, so the relationship between roast profile in a commercial-scale roaster and the corresponding development of TA to date remains unclear. Here we investigate roast profiles of the same total duration but very different dynamics inside a 5-kg commercial drum roaster, and we show that the TA invariably peaks during first crack and then decays to its original value by second crack. Although the dynamics of the TA development varied with roast profile, the peak TA surprisingly exhibited almost no statistically significant differences among roast profiles. Our results provide insight on how to manipulate and achieve desired sourness during roasting.
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