Scanning Electron Microscope

Coffee Beans

The images attached are cross-sections of a roasted coffee bean which we mustn't forget that it is the seed of a coffee-cherry (the fruit). The pore structure of coffee beans is deeply affected by the roasting process and conditions. Using hot air during the roast influences the pore structure which then influences mass transfer within the bean. And when coffee is being brewed, it rapidly releases carbon dioxide--a process called degassing.

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