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A preliminary model to establish a digital twin for coffee roasting
Manuel Jonathan Bruno1, Nadaniela Egidi2, Lorella Fatone2
1Gambilongo Caffè srl, Via dell'Artigianato 6 - Z.I. Montalto Uffugo, 87046, Rende, Italy.
Scientific Reports
|April 30, 2026
Summary
This study introduces a mathematical model for coffee roasting, analyzing chemical reactions like the Maillard reaction. The model helps predict how roasting affects coffee's taste and aroma by tracking key chemical changes.
Area of Science:
- Food Science
- Chemical Engineering
- Process Chemistry
Background:
- Coffee roasting is vital for flavor, involving complex chemical reactions.
- Heat and mass transfer significantly impact coffee's sensory profile.
- The Maillard reaction is key to the aroma and taste of roasted coffee.
Purpose of the Study:
- To develop a mathematical model for coffee roasting.
- To analyze the chemical dynamics of key compounds during roasting.
- To determine how roasting influences coffee's taste and aroma.
Main Methods:
- A kinetic model was developed based on chemical dynamics.
- The model estimates kinetic rate constants via an optimization procedure.
- Real chemical analysis data and literature values were used for calibration.
Main Results:
- The model predicts variations in key chemical substances.
- It quantifies the impact of roasting on coffee's sensory characteristics.
- Kinetic rate constants were estimated for the roasting process.
Conclusions:
- The mathematical model provides insights into coffee roasting chemistry.
- It aids in understanding and controlling the development of coffee flavor.
- This approach supports optimizing the roasting process for desired sensory outcomes.
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