Every coffee batch tells its own story. But in production, you don't want surprises; you want consistency. That starts with insight. By measuring at the right moments, you gain control over taste, stability, and reproducibility.
It starts with the bean: moisture content
Water activity determines how stable and safe your product is during storage and how predictable the roasting process is. Measurements according to ISO 18787 provide insight into the free water fraction. AW-Meters from, for example, Aqualab and Rotronic are applied here in combination with certified calibration standards.
In this phase, moisture content is crucial: it affects weight, flammability, and batch consistency.
Immediately Moisture Analyzer With Sinar, you measure this according to ISO 6673, so you know exactly what is in the batch before it goes into branding.
During firing, color data is collected: color measurement.
What appears to be a nuance to the naked eye is a measurable parameter in production. Color measurements according to Agtron/SCAA make fire profiles objective and comparable between batches. Colorimeters like the Colorspec DS-806 ensure reproducible results.
After branding, everything revolves around extraction.
Measurements of Total Dissolved SolidTDSs show directly how efficiently flavors are extracted. Working according to the SCA Brewing Control Chart provides control over under- and over-extraction. Digital refractometers, such as the RFM340 from Bellingham and Stanley, support fast and accurate analyses.
Want to take a deeper look at the composition?
For the analysis of polyphenols and antioxidants, the Folin-Ciocalteu method via UV-Vis- is often used.spectrophotometry. Systems from Jenway and WiSP make these determinations reliable and reproducible.
Finally: acid in balance
pH and titration acidity determine the flavor profile and freshness of coffee. Measurements performed by titration with the Titroline SI Analytics ensures consistent comparison between batches.
Consistency is no coincidence
By logically connecting these measurement points, a workflow is created in which quality is not a snapshot, but a controlled process.
Curious how this approach fits into your coffee production?
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We are proud of our many satisfied customers in the coffee industry and offer regular maintenance, complete with calibration certificates. This can take place at your location or at our own technical service center in Etten-Leur.
Some of our satisfied customers include Java, Pelican Rouge, Ahold Delhaize, Rombouts and Mocca d'Or.