title: Coffee roasting acoustics.
abstract: Cracking sounds emitted by coffee beans during the roasting process were recorded and analyzed to investigate the potential of using the sounds as the basis for an automated roast monitoring technique. Three parameters were found that could be exploited. Near the end of the roasting process, sounds known as "first crack" exhibit a higher acoustic amplitude than sounds emitted later, known as "second crack." First crack emits more low frequency energy than second crack. Finally, the rate of cracks appearing in the second crack chorus is higher than the rate in the first crack chorus.
authors.affiliation: Department of Mechanical Engineering, The University of Texas at Austin, 1 University Station C2200, Austin, Texas 78712 pswilson@mail.utexas.edu.
authors.forename: Preston S
authors.initials: PS
authors.lastname: Wilson
mesh_terms: D000162:Acoustics; D003069:Coffee; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D009038:Motion; D011312:Pressure; D012639:Seeds; D012815:Signal Processing, Computer-Assisted; D013016:Sound; D013018:Sound Spectrography; D013997:Time Factors
chemical_list: D003069:Coffee