Roasting Method - Balancing Roasting (Coffee Exchange Feature)
In order to prevent inharmonious heats and points while blending, the company manages individual profiles for different types of beans in various conditions. The company produces best quality blending while using the profiles
All blending is produced under strict control from the ‘Coffee Exchange Roasting’ Team By controlling the heat and the heatwave circulating within the drum, the team manages to eliminate undesirable tastes with perfection. To main the most desirable balance achieved by roasting, each batch is fully controlled by one roasting manager. During the discharge time which the each blending gains its unique features, 3sec sensory test is performed to enhance quality uniformity. All process is done to minimize deviations that can occur in mass production systems. Also, the fact that the roasting discharge does not emit caffeine, burnt taste, and oil as much as conventional roasting method is a unique feature of our processing system
Each batch produced under quality management is sampled for quality maintenance. Sampling is done through batch-specific color and cupping test.