ROASTING ACADEMIC REPORT #164
How does the Drying and Maillard Phase affect Solubility?
We set out to test if there was a correlation between the time spent in a roast before First Crack and the solubility of the coffee. The hypothesis was that a longer roast time would mean a longer exposure to heat and thus result in weaker cell structures and more brittle coffees. In turn this will create a more soluble coffee. The final results showed weak evidence to support this claim. Instead, it opened up questions on how the heat is applied. A constant or decreasing heat input could generate different results from increasing heat inputs throughout the roast.
A longer time...