本文介紹使用微米素光熱複次調控咖啡烘焙新技術方法，烘烤有機咖啡豆的分析結果。來自有機咖啡豆的樣 品採用差異化技術方法進行複次烘焙，以創造出平滑、無苦、澀味、酸味之優口味質量咖啡及設計便於攜帶的包 裝。我們將加熱光譜的特徵與咖啡所實驗烘焙的轉變聯繫起來。微米素光熱複次調控每15公斤有機咖啡豆的烘 焙，在20分鐘100卩m的微米素光複次烘焙方法。在190°C的溫度下達到中等烘烤標準，分別進行三次放射處理。 結果顯示，照射與咖啡因水合物和無水咖啡因的量相關的生豆和烤豆有顯著變化。從這項研究中獲得的結果有助 於了解與咖啡最終品質有關的見解，這取決於微米素光複次烘焙技術方法。咖啡豆由内而外地變得成熟，可以在 任何溫度下保持相同的質量，甚至可以長時間泡入水中。該產品還提供了 303人測試。結果表明，用微米素光熱 複次調控咖啡烘焙新技術方法，烘烤的咖啡較不酸、不苦、不澀，可以保存較長時間之咖啡口味質量。

This study presents results of the analysis of tasting organic co^ee beans roasted by using Far Infrared Ray (FIR) combine with Thermal Dynamic Modulation Method (TDMM) technology. Flavors are crucial to the coffee quality. It is a great importance to constantly maintain and improve its quality. Characterized organic coffee beans were using different methods to create a smooth powder with no bitter; no astringent; no sourness as well as an easy-to-carry package. 15 Kg organic co^ee bean will be roasted by FIR combine with TDMM. It takes 20 minutes for roasting at 100 ^m. The temperature at 1900C achieves medium roasting standard with radiation treatment three times separately. The results show significant changes for green and roasted beans associated with the number of caffeine hydrates and caffeine anhydrous. The results obtained from this study contribute to the insight associated with the final quality of coffee dependent on roasting technology methods. The coffee bean becomes ripe from inside out to turn bitter to the body which can maintain same quality at any temperature and even pour in water for a long time without bitter, astringent, sour by roasting process around of 190°C. This product also provided 303 people testing. The results showed that our coffee was not sour, not bitter and not astringent but still keep the coffee aroma by using far infrared ray combine with thermal dynamic modulation method.