Coffee: secrets of roasting
Michael Chen
Senior Web Developer
You roast coffee and you want to know all about its properties in the process of roasting? Then you should draw attention to the Seminar Impact of roasting and grinding on physical coffee properties which will be held in the frame of the 3-rd Moscow International Coffee Forum (MICF-3) by support of Buhler AG* company.
The seminar will cover in details such aspects as:
- Physical-chemical properties of coffee;
- Microstructure of green bean;
- Microstructure of roasted bean;
- Changes in the structure and physical properties of coffee beans during roasting;
- Ways to control the roasting process;
- Influence of process parameters on the characteristics of coffee beans;
- Grade and time of roasting, as well as their impact on the physical characteristics and flavor of coffee.
About all this and more you can learn at MICF-3. We are waiting for you!
Buhler AG is a technology partner in the supply lines, equipment and services for food processing, including sorting and roasting equipment for coffee industry. Thanks to the professional competence and more than 150 years experience, Buhler concern is always developing innovative solutions for customers that are adapted to specific requirements, thereby creating additional economic benefits to customers and success in the market. For more information, please visit www.buhlergroup.com
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