Microwave aquametry of roasting coffee beans
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This is an author’s accepted version of an article published in the Proceedings of the Asia-Pacific Microwave Conference (2015). © 2016 IEEE. Personal use of this material is permitted. However, permission to reprint/republish this material for advertising or promotional purposes or for creating new collective works for resale or redistribution to servers or lists, or to reuse any copyrighted component of this work in other works must be obtained from the IEEE.
Abstract
We constructed a fluidsed-bed coffee roaster with a roast chamber that is also a microwave cavity in order to measure water content of roasting coffee. We identify factors involved in roasting that influence the data. We present a new approach to the problem of interpreting measurements that are noisy as a result of bean movement in the fluidised bed. Cleaned data permit aquametry throughout the roast. We seek the ideal point when an expert roaster would terminate the roast, but this measurement found no events or conditions that signal the ideal endpoint for a roast.
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Kelly, C. B. D., & Scott, J. B. (2016). Microwave aquametry of roasting coffee beans. In Proceedings of the Asia-Pacific Microwave Conference (2015). Washington, DC, USA: IEEE. https://doi.org/10.1109/APMC.2015.7413412
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IEEE