optikAI

Motivation: Currently, sensorial analysis of brewed coffee evaluates 11 attributes and requires approximately 1 hour to complete. The inflationary pressure within the coffee roasting industry has necessitated a reduction in the time of this process. Additionally, the exclusive dependence on the health and experience of human tasters can sometimes lead to impartiality issues, as human perception is subjective. The holistic nature of the evaluation process contributes to inefficiencies when attempting to reduce time or accommodate tasters with poor health. Year-over-year, farms are improving their management practices, which directly impacts the quality of green coffee beans. However, the industry continues to rely on the same human analysis methods without significant changes. The need for increased efficiency and agility in the roasting process to guarantee quality has motivated the development of scientific methodologies and impartial analysis to assist coffee tasters and industries during roasting production, regardless of the volume or number of samples evaluated daily. This approach motivating the OptikAI day-by-day.