Coffee Processing

Non-Contact Moisture and Degree of Roast Measurements for Optimal Product Quality, Taste and Operating Efficiency

Moisture measurement and control is critical at almost every stage of coffee processing in order to ensure optimal product quality. It's also common practice for roastmasters to measure the "color" of roasted coffee beans as a measure of the quality of the roasting process.

Our work with coffee producers around the world has resulted in a stable robust moisture calibration for all coffee types including coffee beans, ground coffee and instant coffee.

Benefits derived from non-contact coffee moisture measurement and control include:

• Improved Quality
• Improved Productivity
• Energy Savings
• Confidence in meeting Legislative Standards

Where the process lends itself, the Series 9 On-Line gauge can make real-time measurements of moisture and degree of roast; for grab sample measurement, the InfraLab At-Line Analyzer can be used to measure moisture and degree of roast also, with a sample measurement time of just 10 seconds, making life easy for your operators and reducing batch release times.

Our analysers can measure moisture and degree of roast in the following coffee products:

• Green Coffee Beans
• Roast Coffee Beans
• Ground Coffee
• Instant Coffee 

Coffee roasting is as much an art as a science and our coffee process measurement solutions can be utilized to suit the approach of a wide variety of coffee processes to enable real-time or rapid control and optimization at various stages of production.