A few months ago we received a call from two scientists who had seen ROEST in a German magazine. They needed a consistent high-quality sample roaster for an experiment. We are always open to collaborate and meet new people who have the same feeling about high-quality coffee as us. Especially if they have special roasting needs since roasting with ROEST is highly customizable.
So a couple of weeks ago, Gerardo Anzaldua, a Mechanical Engineer with experience in the food & beverage industry, and Dr. Francisco Velázquez, Ph.D. in Biophysical Chemistry, visited our office.
Together with their research and development partners, Gerardo and Francisco are working on a project that aims to increase the lifespan and potentially even the quality of coffee through its life cycle. They are currently living in Berlin.
Their work focuses on methods to measure and control changes in the physical and chemical characteristics of coffee. We were honestly somewhat skeptical about the project. It sounded too good. To check the result we spent a lovely afternoon roasting with Gerardo and Francisco before we then teamed up with Morten Wennersgaard and Joanne Berry from Nordic Approach to evaluate the samples.
The cupping was definitely one of the most interesting ones we have done. And it turned out that the processing treatment they´ve developed does not affect the taste of the coffee negatively. On the contrary, the experiment results showed that it improved it!
Morten: “If these guys and their concept can stabilize the green coffee, prolong shelf life and even increase the value of commercial coffee it is pretty revolutionary. But, even if they don’t get there I am sure what they find out through their experiments will have some impact on the development of green coffee processing and coffee science”.
We also found out that our roaster is ideal for such experiments. Since we had no idea how the coffee would react to the experiment, we roasted with a simple power profile. Using the trier was hard since the color of the coffee changed during processing (see picture below).
The first crack was also not so easy to detect, so we had to rely on the bean temperature. The scientists processed different batches of the same coffee using their technique, and the roasting experiments showed a large variation in their roasting times.
We would like to thank Gerardo and Francisco for involving us in their work. It was a very interesting and fun experience. We are looking forward to the next phase of this project.
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