Fig. 1 | Scientific Reports

Fig. 1

From: A universal color curve for roasted arabica coffee

Fig. 1

(A) Roast profiles (fast start (FS), slow start (SS), medium (MD), production (PR), exaggerated flick (EF), negative rate of rise (NR), and extended Maillard (EM)) used to roast the washed Ugandan coffee (USF). (B) Roast profiles used to roast the three different green coffees; USF, honey-processed Central American coffee (ELS), and washed Indonesian coffee (SUM). Colored lines represent temperature vs. time in the roast drum, with each line depicting the mean of three replicates per roast profile. The colored rectangles above each subfigure denote the roast milestones.

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