Coffee roasting technique by COFFEE ANALYSIS CENTER in korea
This movie clip taken by COFFEE ANALYSIS CENTER in korea is being attempted worldwidely for the first time to show coffee bean’s physical changes during roastings. By laboratory’s micro-transparent roaster developed by COFFEE ANALYSIS CENTER, it became possible to demonstrate all process of coffee roastings which had been veiled before. This movie clip reveals active phenomenon of coffee beans during roasting, such as color changing, cracking, normal popping, partial popping(as we call “bubbling effect”), and oil spouting.
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