As a specialty coffee importer, roasting is a daily routine but not our core business. Roasting is part of our quality control process and limited to the main objective of having the best view on the organoleptic profiles of our coffees.

If we follow the SCA protocole for green and sensorial analysis, so we do  for the roasting. Indeed, according to the SCA  the roast for cupping specialty coffee shall meet Agtron between the scores of 55 and 60 (± 1 unit).

Agtron machine uses “near-infrared abridged Spectrophotometers” to reflect light on a sample of grounded coffee in order to assign a specific value, which we read as a number. The smaller the number, the darker the roast, while lighter roasts tend to show a wider range.

This help us to have better consistency and fixed parameters at the time we compare coffees. The idea  is to be able to have the widest range of descriptors available for a specific coffee but not meaning the best potential of these descriptors. This slight difference is important and where you, roaster, will make the difference by enhancing our coffees.