The Impact of Roast Profile on a Coffee's Physical and Chemical Properties | Laudia Anokye Bempah

This session was presented at Roast Summit on February 22, 2024 in Portland, Oregon.
Presenting preliminary results from a massive study at the UC Davis Coffee Center, this talk investigates the impact of roast profiles inside a commercial drum roaster (a Probat P5). The session will focus on how the differences in roast profile affect the titratable acidity and color of the beans, and how the data collected will ultimately help inform a new "coffee roasting control chart."
Presenter: Laudia Anokye-Bempah is a Ph.D. student in the Biological Systems Engineering Program at the University of California Davis. Her research focuses on the kinetics of coffee roasting, with the ultimate goal of designing a “Coffee Roasting Control Chart” that will be used to produce the desired attributes in roasted coffee. Prior to her doctoral studies, Laudia received her MSc. in Biological Systems Engineering also from the University of California Davis, where she researched the use of desiccants for proper moisture preservation in green coffee during storage and transportation, and a BSc. in Food Process Engineering from the University of Ghana.

[@shampllhyperx4477]

Thanks for your work
Appreciate

[@minjoongkim1696]

We need subtitle!

[@devenpatel3044]

Why is it that the person you want to hear the most has mic issues 😭. Is there any way to clean up the audio? -Great stuff btw thanks for sharing and doing all you all do!

[@roastmagazine1970]

Thank you for the feedback! Turning on the closed captions may help. We'll see what we can do to improve the audio.

[@floid33556]

Sounds like this would be very informative if we could understand. Can you post a link to the study? Is it published?

[@floid33556]

Cannot understand at all. 😢

[@floid33556]

Sadly closed caption can’t understand either.