Coffee roasting monitoring using 2D Fourier transform

The roasting stage during coffee processing is a critical determinant of coffee sensorial features. However, direct monitoring methods are currently not available, which difficult its standardization. In this work, image analysis of the surface of coffee grains is proposed as an indirect monitoring tool of the coffee roasting. Images of coffee grains were obtained from two types of roasting units and processed using 2D Fourier Transform. The results allowed to the identification of a direct correlation between the degree of roasting coffee with scaling exponents obtained fromthe image analysis.

Keywords: Coffee roasting, image analysis, 2D Fourier transform, indirect monitoring.