Coffee roasting acoustics

Cracking sounds emitted by coffee beans during the roasting process were recorded and analyzed to investigate the potential of using the sounds as the basis for an automated roast monitoring technique. Three parameters were found that could be exploited. Near the end of the roasting process, sounds...

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Bibliographic Details
Published inThe Journal of the Acoustical Society of America Vol. 135; no. 6; p. EL265
Main Author Wilson, Preston S
Format Journal Article
LanguageEnglish
Published United States 01.06.2014
Subjects
Acoustics
Coffee
Food Handling - methods
Hot Temperature
Motion
Pressure
Seeds
Signal Processing, Computer-Assisted
Sound
Sound Spectrography
Time Factors
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Summary:Cracking sounds emitted by coffee beans during the roasting process were recorded and analyzed to investigate the potential of using the sounds as the basis for an automated roast monitoring technique. Three parameters were found that could be exploited. Near the end of the roasting process, sounds known as "first crack" exhibit a higher acoustic amplitude than sounds emitted later, known as "second crack." First crack emits more low frequency energy than second crack. Finally, the rate of cracks appearing in the second crack chorus is higher than the rate in the first crack chorus.
ISSN:1520-8524
DOI:10.1121/1.4874355