- Determination of roasted parameters for specific coffees
- Production of prototypes of blends or single origins
- One-on-one training of roasting technicians
- Analysis of current roasting equipment (with other associates)
Roasting expresses the flavor attributes available in the green bean and is an important step in producing a coffee product. One must establish standards of degree of roast and timing of roast as process standards and sensory and physical standards of measurement of the results.