Introducing CR: a new roasting technology from Barth.(coffee roasting)(G.W. Barth AG)

Tea & Coffee Trade Journal, June, 2003

Involved in coffee roasting systems since 1890, Barth took a short hiatus and concentrated on cocoa processing. In 1990 Barth re-entered the field of coffee roasting by developing a new roasting system which the engineers share with Tea & Coffee Trade Journal.

There are many roasting systems on the market that produce good quality products. But all these systems are based on empirical knowledge -- a basic knowledge about the process parameters is lacking. The microstructure of the raw and roasted beans and their creation of the different flavors are subjects of detailed scientific research work.

Therefore, in 1991, G. W. Barth decided to establish a cooperation with the Swiss Federal Institute of Technology, Zurich (ETH) and Keme Food Engineering, a...

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