In the production industry café, one of the main indicators of the degree of roasting is, precisely, the colorAlthough other parameters such as pH or chemical composition are also used, colour is the most commonly used reference to guarantee roasting quality. In addition, aspects such as mass loss, bean temperature, aroma and flavour are essential to ensure the quality of the final product.
At Eyco Laboratories, we have carried out the calibration of several color standards for a company in the coffee industry.
But what role do these patterns play, and why are they so important?
Color standards and colorimeters: Color standards are standardized references used to calibrate and adjust equipment such as Colorimeters and SpectrophotometersThese devices accurately measure the color of roasted coffee (bean or ground), ensuring visual consistency and ensuring that each batch meets quality standards.
One of the most widely used systems for measuring color in coffee is CIELab, which defines color on three axes:
- L*: Luminosity,
- a*: Red/green,
- b*: Yellow/blue.
This system allows companies to standardize roasting and ensure that the product maintains the same appearance and quality batch after batch.
What are color patterns used for?
Standards are essential for calibrating equipment such as colorimeters, ensuring accurate and consistent measurements. With properly calibrated equipment, companies can confidently compare results, guaranteeing that the coffee reaching consumers always has the same color—a fundamental aspect for perceived quality.
Since color is related to roasting and flavor, it is a key indicator for controlling the quality of the café.
