The Impact of Roast Profile on a Coffee's Physical and Chemical Properties
Laudia Anokye Bempah
Ph.D. Student, University of California Davis
Session Description
This session will present preliminary results from a massive study at the UC Davis Coffee Center investigating the impact of roast profiles inside a commercial drum roaster (a Probat P5). The talk will focus on how the differences in roast profile affect the titratable acidity and color of the beans, and how the data collected will ultimately help inform a new "coffee roasting control chart."
Presenter Bio
Laudia Anokye-Bempah is a Ph.D. student in the Biological Systems Engineering Program at the University of California Davis. Her research focuses on the kinetics of coffee roasting, with the ultimate goal of designing a “Coffee Roasting Control Chart” that will be used to produce the desired attributes in roasted coffee. Prior to her doctoral studies, Laudia received her MSc. in Biological Systems Engineering also from the University of California Davis, where she researched the use of desiccants for proper moisture preservation in green coffee during storage and transportation, and a BSc. in Food Process Engineering from the University of Ghana where she is from
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