Coffee roasting trials in Brazil.

Lilla recently organized a meeting at Cafe Pacaembu's new plant in Brazil to demonstrate the advantages of roasting coffee with full control/profiles. More than 50 roasting companies were present including Santa Clara, and Cafe Iguacu among others. Lilla demonstrated its new system to roast coffee, which can be used to maximize certain aspects of coffees. After several roasts, a cupping session was hosted by Eliana Relvas, a food engineer, with previous experience with the Sao Paulo Coffee Industry Union (Sindicafe-SP) and the Brazilian Coffee Roasters Association (ABIC). The session included cuppers from various roasting companies. Each roast was followed by a sample collection and analyzed by several specialists.

Lilla roasted several batches of the same sample to the same final color, changing only the profiles for each batch. The resulting cups were completely different, confirming that coffee can be dramatically altered by the roasting process. For example, bitterness can be reduced, acidity can be increased, and oil migration can be reduced even in darker roasts.

This full control of the roast process works simultaneously on four variables: roasting chamber temperature control; roasting chamber pressure control; hot air flow speed control; and roasting chamber rotation control

During further demonstrations, Lilla confirmed what the factors are that influence the roasting process and how new technology can help result in a perfect roast. Lilla also presented the results of several tests performed prior to the event and they matched the predicted cup profile.