Degree of Roast for Coffee

Improve Product Consistency and Quality

It’s common practice for Coffee roastmasters to measure the moisture and “color” (which ranges from light to dark) of roasted coffee beans to monitor the quality of the roasting process, and ensure the product is within target specification prior to further processing. The color value, often referred to as degree of roast (DOR), is normally measured in the ground state as the beans are generally not uniform in color.

Our proven and trustworthy at-line analyzers provide simultaneous measurements of moisture and DOR. Highly repeatable and dependable, these measurements deliver real-time feedback to the process controller to improve batch-to-batch consistency and refine processing operations.

Take a close look at our InfraLab analyzer for DOR measurements.