Consider this your morning briefing: The difference between great and exceptional specialty coffee often hinges on seconds of adjustment during the roasting process. While temperature curves have long guided roasters, coffee color—measured via spectrophotometers or Agtron meters—reveals a more precise snapshot of roast development. Yet this critical metric remains shrouded in ambiguity, with no universal standard to unify the industry. For roasters, the stakes are high: misaligned color readings can mislead customers, distort flavor profiles, and erode trust. Here’s what you need to know.
Color analysis is the missing piece in the roasting puzzle. As beans transition from green to yellow, brown, and eventually carbonized black, their surface hues reflect the chemical reactions driving flavor. “The progression is universal, regardless of origin,” explains Chacha, author of The Coffee Walker’s Holographic Roasting Method. Yet temperature alone is unreliable. Probes measure a blend of bean and ambient heat, leading to inconsistent readings across machines. This variability explains why two roasters might achieve identical temperature profiles but produce vastly different results. Color, by contrast, offers a stable reference point.
Modern tools like DiFluid’s OmniFlux bridge the gap between human perception and objective data. These devices track color changes in real time, generating curves that rival temperature-based profiles in accuracy. “Color isn’t just a visual cue—it’s a chemical fingerprint,” says James Corwin, DiFluid’s Product Manager. By measuring color pre- and post-roast, roasters can refine brewing methods, predict flavor shifts, and even experiment with unconventional techniques, like re-drying kombucha-soaked beans. Yet challenges persist: lighting, perception, and equipment calibration all skew manual assessments.
The industry is finally catching up. The SCA’s proposed Agtron standard aims to unify color measurement, but adoption remains fragmented. For now, roasters must balance innovation with practicality. “Color analysis isn’t a replacement for temperature—it’s a complement,” DPGG notes. Tools like OmniFlux, which also double as infrared thermometers and environmental monitors, exemplify this evolution. They empower roasters to standardize descriptions, troubleshoot scorching, and optimize energy use.
Roasters who master this metric gain unparalleled control over flavor, consistency, and creativity.
So what’s next? As color analysis becomes more accessible, the line between intuition and science blurs. Roasters who master this metric gain unparalleled control over flavor, consistency, and creativity. But the real question is: How will you use color to redefine your craft?
Key takeaways: Color analysis offers a reliable, machine-agnostic way to measure roast development, outperforming temperature alone. Modern tools like OmniFlux combine real-time tracking with post-roast scanning, enabling deeper insights into flavor and consistency. Industry standards are emerging, but roasters must prioritize accuracy over convenience.
Close: Have you ever noticed how a slight color shift transforms a coffee’s character? Share your experience with color analysis—and how it’s reshaping your roasting process.
Questions & Answers
What does coffee colour indicate about its roast level?
Coffee colour shows roast level: lighter for lighter roasts, darker for darker. It affects flavor, aroma, and body. Darker roasts have lower acidity, higher bitterness.
How does roast level affect coffee flavour?
Roast level changes coffee’s flavour profile. Light roasts are brighter and acidic, while dark roasts are bolder and bitter. Roast level also impacts aroma and body characteristics.
Information sourced from industry reports and news outlets.
