During the roasting of the coffee beans a high temperature of ~ 230 °C will be applied. The well known Maillard reaction will take place and therefore the coffee develops its typical aroma. At the same time the moisture is significantly reduced. In order to stop the roasting process at the desired level often the so-called quenching water will be applied. To assure that the legal limit of 5% moisture will not be exceeded, the roasted coffee is measured right after the cooling stage using a process measuring system.
100% Quality control for optimum storage
Non-destructive / no sample preparation
Save time as measuring result is available in a second
Typical measuring accuracy +/- 0.2 – 0.3%
100% quality control
High speed (up to 10.000 measurements/s)
Optimize amount of quenching water
Stays within legal limits
Typical measuring accuracy +/- 0.1 – 0.2%
MOISTURE & DENSITY
Measurement of moisture and bulk density of the beans or seeds in one step.
Penetration of the product core independent of the colour, the shape, or the origin of the beans or seeds.
EASY TO OPERATE
Free of wear and tear, low maintenance.
Independent measurement of moisture and bulk density of the beans or seeds in one step.
Return on investment*
*according to our experience and estimation of costs with our partners.