T/YNRZ 034-2024 Active Group standards

T/YNRZ 034-2024 Coffee bean baking technical procedures

Publish Date: 2024-11-27 Implement Date: 2024-12-15 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/YNRZ 034-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Tobacco, beverage crops, and products

ICS Name: Coffee and coffee substitutes

Publish Date: 2024-11-27

Implement Date: 2024-12-15

Scope

Scope: This document specifies the terminology and definitions of coffee bean roasting, equipment and raw materials, roasting techniques, color sorting or manual selection, packaging and labeling, and storage and transportation. This document applies to coffee bean roasting. Main technical content: 1. Terminology and definitions The following terms and definitions apply to this document. 1.1 Charge temperature: The initial temperature of green coffee beans when they are loaded into the roaster. 1.2 Turning point: The lowest temperature detected by a temperature probe in the boiler after green coffee beans enter the roaster. 1.3 Yellow point: The temperature at which the surface color of coffee beans changes from light green to yellow. 1.4 Roasting profile: A line plotted on the X and Y axes that represents the time and temperature changes of coffee beans during roasting. 1.5 First crack: The phenomenon in which the internal structure of coffee beans bursts due to the evaporation of water and pressure during roasting. 1.6 Second crack: The phenomenon in which coffee beans burst again due to volume expansion after the first crack ends. 2. Equipment and raw materials 2.1 Equipment: The equipment required for roasting coffee beans includes moisture and density meters, roasters, color sorters, electronic scales, sealing machines, and inkjet printers. The equipment and facilities should comply with the relevant provisions of GB 14881 and GB 4806.1. 2.2 Raw materials: Green coffee beans must be graded and selected, with normal color and aroma, uniform size, and no foreign impurities. They should meet the requirements of NT/T 604, DB53/T 149, and GB/T 15033. 3. Roasting techniques 3.1 Process flow: Weighing green coffee beans, preheating the roaster, loading the beans, roasting, cooling, color sorting/manual selection, and packaging. 3.2 Pre-setting the roasting curve: Determine the moisture and density of green coffee beans before roasting,