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The Specialty Coffee Association (SCA), a body merged from European
Specialty Coffee Association (SCAE) and American Specialty Coffee Association
(SCAA), promotes using
infrared analysis to assess the degree of coffee roast. The
method used is called an
Agtron number. A lower Agtron number
indicates a
higher caramelization and a deeper roasting degree. On the other hand, a higher
number would indicate a lower caramelization and a lighter roast degree. This
quantitative way can assist roasters in determining the degree of coffee roast
more precisely which is a great aid for them in managing the quality and
consistency of their products.
This product is a professional precision instrument for measuring the degree
of coffee roast. It is suitable for both coffee beans and ground coffee. This product
provides a user friendly interface with an excellent quality exterior. The built in
optical technology complies with the SCA Roast Color Classification System which
enables a coffee roaster accurately measuring the coffee beans Agtron number
and the roasting degree name.
This product uses the same principle of near-infrared sensing as Agtron. When
the infrared wavelength is between 780 to 1500nm, it is called a near-infrared due
to its proximity to visible wavelengths. Many researches point out that the deeper
the coffee roasting degree, the higher the carbonization degree of soluble organic
matter in coffee beans, and the higher the absorption of near-infrared light.
Therefore, when the measurement instrument emits near-infrared to the coffee
to be tested, then measure the reflected energy. The lower the reflection
indicates the deeper the roasting degree; the higher the reflective amount
indicates a shallower roasting degree. SCA converts this reflection into a
numerical value and calls it an Agtron number. 0 means that the soluble organic
matter in coffee beans has been 100% carbonized, and 105 represents only 3-5%
coffee sucrose.
Product description
Analysis principle