CDR CoffeeLab® for green coffee, roasted coffee and beverage analysis
The CDR CoffeeLab® system allows you to define a chemical profile of coffee through the quantification of parameters such as organic acids and sugars. It is therefore possible to complement sensory analysis with chemical analysis, creating an objective panel of information that joins the more subjective human one.
What you can analyse
With CDR CoffeeLab® you can analyse coffee from bean to beverage.
CDR CoffeeLab® allows you to analyse green coffee by assessing the quality of the starting product without the need for a fully equipped laboratory and to choose the ideal roasting degree by monitoring the development of different acids during roasting.
The instrument also allows you to analyse the beverage and assess the result in the cup and the goodness of the extraction
Analysis of green and roasted beans with 4 different roasting degrees
Development of organic acids in the bean after various roasting times
Total acidity trend in Espresso coffee made using beans with different degrees of roasting
In espresso the organic acids are from 70% to 90% of those present in roasetd coffee
With a higher degree of roasting, some parametres decrease while others remain stable, resulting in a different sensory result. The trend in totla acidity, which decreases as the degree of roasting increases, is also perceived on tasting.
Citric and malic acids are also perceived on tasting, wich are higher on lightly roasted coffee. They decrease, however, with darker roast and not perceived on tasting
The above data refer to tests carried out at the Accademia del Caffè Espresso, on washed coffee of origin: Ethiopia, varieties: Wolisho, Dega.
The perfect system for you
- Complete analysis panel, supplied already configured
- Up to 16 determinations simultaneously
- Possibility of carrying out analyses of the same sample
- Integrated printer
- Full connections (LAN - USB - Bluetooth barcode/QR code reader)
Analyses for the entire coffee chain
In Plantation and Roasting monitor the coffee production process and assesses the quality of the beverage by defining the chemical profile of the product from fruit to cup.