When we taste coffee, the first sensation is often not the flavor, but the temperature—the warmth on the tongue, the heat radiating from the cup, and the aroma slowly rising from the coffee’s surface. Many coffee enthusiasts even say, “The best drinking temperature for this cup is between XX and XX degrees Celsius.” But why does coffee taste so different...
In the world of coffee, roasting is not only an art of fire and aroma, but also a dialogue between data and the senses. In 2025, LeBrew partnered with YiNianYisu from Yunnan to jointly complete the Grand Final of the 3rd YiNianYisu Cup Coffee Roasting Competition · Nanning Station. As the official sponsor of color meters and coffee roasting smoke-removal...
In the fall of 2025, LeBrew and Stronghold joined forces for the 6th SmartRoast Cup, a nationwide competition that brought together top roasters, café owners, and industry judges from across China. As the Official Roast Colorimeter Sponsor, LeBrew showcased two core instruments at the event: the RoastSee Next Real-Time Roast Color & Crack Analyzer and the RoastSee Fusion All-in-One Coffee Analyzer....
In October 2025, Hangzhou, China hosted a remarkable event where professionalism and passion intertwined — the iQube Coffee Roasting Exchange Competition (East China Division, Hangzhou Station).Organized by HB Roasters at their Hangzhou Experience Center, the competition gathered roasters, specialty coffee shop owners, and experts from across the country. As the Official Roast Colorimeter Sponsor, LeBrew provided advanced analytical instruments that offered...
Abstract In the coffee supply chain, Moisture Content is one of the most fundamental yet crucial physical parameters. It not only determines whether green coffee beans can smoothly enter the next stage of processing, but also directly impacts flavor development and quality stability. From harvest to final export, every processing stage imposes strict requirements on moisture levels. This article will...
Abstract Proper storage of green coffee beans is essential to preserving their quality, flavor potential, and commercial value. Two critical yet fundamentally different parameters—moisture content and water activity (aw)—play a central role in this process. Understanding the difference between them, how they interact, and their impact on coffee storage is key to achieving safe, scientific, and flavor-preserving conditions.
Abstract In the coffee roasting process, the Yellow Point is an extremely important stage, typically occurring at 150–160 °C. At this moment, the color of the coffee beans changes from green to light yellow, the grassy notes noticeably diminish, and subtle cereal-like aromas begin to emerge. Traditionally, roasters relied mainly on visual observation of color changes and olfactory perception of...
Abstract The history of coffee moisture measurement reflects the transition from experiential judgment to scientific quantification. In the early days of coffee production, farmers relied on simple sensory assessments and drying trials—such as sun-drying coffee beans and judging dryness by touch or the sound of beans when shaken. While straightforward, these methods lacked precision and repeatability, and were highly influenced...
Abstract The TDS meter has become an essential tool in coffee extraction research and quality control, as it quantifies the proportion of total dissolved solids (TDS) in brewed coffee and provides an objective basis for brewing evaluation. Within the widely recognized Golden Cup Theory, TDS together with extraction yield (EY) serve as the two core indicators for determining whether coffee...
Abstract The development of Coffee Green Bean Density Measurement reflects the dual demand for Efficiency and Precision. The Displacement Method – Archimedes’ Principle reveals the physical essence of Density with high precision, making it suitable for Quality Assessment and Laboratory Testing. In contrast, the Volumetric Method – Free-Flow Bulk Density provides high efficiency to support large-scale circulation, making it more appropriate...
Accurately measuring water activity (aw) is essential for quality control, safe storage, and precise roasting of green coffee beans. Understanding the scientific principles behind aw measurement—and selecting the right method and equipment—is critical to ensuring reliable data. This article explores the core mechanisms of water activity meters, compares mainstream technologies, and highlights differences in precision among various approaches.
Abstract In coffee roasting, color change has always been a key indicator for determining the roast level. Traditionally, roasters rely on visual observation of the beans’ transformation—from the yellow-green of raw beans to light brown, dark brown, and even near black—combined with crack sounds and aroma for a subjective assessment. However, this method has significant limitations: Strong influence of lighting:...
Abstract The essence of coffee roasting lies in a series of complex, heat-induced chemical reactions, the most visually apparent of which is the color transformation of the coffee beans. To enable quantifiable control over the roasting process, the Agtron roast analyzer—also known as the Agtron Scale or coffee roast meter—was developed and has become an industry-standard tool for standardized roast...
As of 2025, the global market for coffee grinder motor drive types has become increasingly mature, with both manufacturing techniques and structural designs advancing toward precision and diversification. Numerous innovative grinder designs have emerged, such as ULTRA’s cost-effective direct drive system, SOU SIK P1’s use of a planetary gear motor for conical burr grinders, and BOOKO Motto80’s tapered burr mounting system,...
During the coffee grinding process, high-speed friction between the burrs and coffee beans generates significant static electricity. This is one of the primary causes of coffee grounds scattering, residue buildup, and uneven extraction. Finer particles, with their larger surface area, are especially prone to static charge accumulation, resulting in messy powder dispersion, ingredient waste, and inconsistent cup quality.
