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dc.contributor.authorKelly, Cameron Brian Desmonden_NZ
dc.contributor.authorScott, Jonathan B.en_NZ
dc.coverage.spatialChristchurch, New Zealanden_NZ
dc.date.accessioned2017-12-06T21:16:57Z
dc.date.available2017-12-04en_NZ
dc.date.available2017-12-06T21:16:57Z
dc.date.issued2017en_NZ
dc.identifier.citationKelly, C., & Scott, J. B. (2017). The Coffee Roaster’s Paradox. Presented at the ENZCon 2017, Christchurch, New Zealand, 4-6 December 2017.en
dc.identifier.urihttps://hdl.handle.net/10289/11551
dc.description.abstractThis paper examines the engineering and application of different sensor methods to demystify the art that surrounds coffee roasting. Coffee roasting is an important step in the process of bringing coffee from green bean to cup. It is the roasting process that takes the green coffee and develops the flavours and aromas for which coffee is so valued, and it is the step that imparts the greatest added value. The sensor methods of, Online Calorimetry, Microwave Aquametry, and Raman Spectroscopy are analysed. The results are used to identify how expert coffee roasters manage to roast the perfect coffee.en_NZ
dc.format.mimetypeapplication/pdf
dc.language.isoen
dc.relation.ispartofElectronics New Zealand Conference 2017
dc.relation.urihttp://enzcon2017.canterbury.ac.nz/pages/papers/enzcon_paper_22.html
dc.rights© 2017 copyright with the authors.
dc.sourceENZCon 2017en_NZ
dc.subjectCoffee Roasting
dc.subjectMicrowave Aquametry
dc.subjectRaman
dc.subjectOnline Calorimetry
dc.titleThe Coffee Roaster's Paradoxen_NZ
dc.typeConference Contribution
pubs.elements-id214912
pubs.finish-date2017-12-06en_NZ
pubs.place-of-publicationChristchurch, New Zealanden_NZ
pubs.start-date2017-12-04en_NZ


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