Machong Come Share | Q & A Roasting Level Each Roasting House

This is a great question! 🧐 The problem is "Why is the level of each roast not the same," despite the word "dark roast, middle roast," which is a real thing that people in the coffee industry understand!

In a simple way, why they can't compare:

🔬 Why is the "dark roast" of one theater not equal to that of another?

The main factors that make roasting standards different are not just color, but many!

1. 🌡️ Temperature factor

Temperature is not a universal metric: although the texts define it, we can't use temperature as a comparison of roasting levels between roasters at all!

Roasters are not equal:

The measurement point is different: the temperature measurement point of each roaster is not the same.

Exterior vs Internal Temperature: The roaster can only tell the temperature at which the "roaster ends" (roasting room temperature / Drum Temp / Air Temp), but cannot "dunk" the temperature at the filling of the coffee bean.

Conclusion: Each roaster must therefore define a dark roast / soft roast scale in "his own" using other instrumentation.

2. 🎨 Color Factor (Color & Agtron)

Color measurement tools (such as the Agtron machine) were created to solve this problem, but they still face challenges:

Seed Temple vs Crush Temple:

Some roasts, temples at the seeds.

Some roasters grind coffee and measure it because they expect consistency, which gives different colors!

Grinding resolution level:

Despite the choice of grinding measurement method, the resolution of grinding has another effect on the measured color value! Grinding finely and grinding coarsely produces different results.

Measuring time:

Oil: Dark roasted coffee will contain oil according to the time, measurement, immediately after roasting and measurement. After 1 day or 7 days, it will give you an unequal color value! (The oil will make the color distorted)

3. ⚙️ Roaster and Process Factors (Roaster & Processing)

Roaster's Caracter: Each brand of roaster and heating pattern produce different results.

Such as: Air Roasters and roasters using the principle Drum Roasters produce different results in spite of the same source of seeds!

Gas management: Each roaster handles gas cooling and thermal energy is not the same, which affects the development of taste and color.

✨ Conclusion:

Although the roasting level is written in the same texts, because of a variety of technical and manufacturing processes, the roaster has to create its own "internal roasting standard," which makes the dark roast of roast A probably not equal to the dark roast of roast B!

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