THE art of roasting coffee may be on the way out. For centuries, experts have
used their judgement to decide when beans are ready to become a punchy espresso
or a smooth latte. Now a computer algorithm could put them out of a job.
Master roasters use the look, smell and taste of the beans as they cook, as
well as listening for “crackings” as gases inside the beans react and explode.
“Roasting coffee is a difficult process with many variables,” says Alfredo
Hernández from the Joint Research Unit for Food Process Engineering in
Massy, near Paris.
“Only the master roaster can say how long…
