Coffee academies’ and roast machine producers' training and practicing services made coffee roasting to be made scientifically today.
During roasting, beans’ physical and chemical properties undergo several changes
Coffee is a tropical plant requiring special climate and soil conditions that are necessary for high quality and yield.
The first cultivated coffee is Arabica. Recently being grown in Arabia, today it is mostly grown in Latin America.
Coffee plants bloom pure white and awesome flowers twice or three times a year, following heavy rain.
The coffee scoring 80 or above on a 100- point scale is named "Specialty Grade Coffee" according to SCA criteria.
During roasting, heat is transferred to coffee beans in the roaster by conduction, convection and radiation.
Results of the interpreted coffee taste analysis and the normals should be compared according to international tasting norms.
We dedicate these musics to whole people that work for developing the coffee industry.
The methods of harvesting ripe coffee are selective picking (hand picking), strip picking or machine harvesting.