Fig. 3

(A) Direct comparison of the L*a*b* values during roasting of the washed Ugandan coffee (USF) using seven different roast profiles: fast start (FS), slow start (SS), medium (MD), production (PR), exaggerated flick (EF), negative rate of rise (NR), and extended Maillard (EM). Each colored line represents a different roast profile, and the error bars indicate one standard deviation from the mean within three roasting replicates. (B) Direct comparison of the L*a*b* values for the three green coffees (USF, SUM, and ELS) roasted using FS, SS, and EM roast profiles. The lines with slightly different shades (e.g., dark red, bright red, and orange-red) denote the three different origins for that same roast profile, with red indicating FS, green indicating SS, and blue indicating EM profiles.