Abstract
Coffee is a favourite beverage worldwide, with all of its benefits. The taste and flavour of coffee depending on the chemical components of the coffee. And the presence of chemicals in the coffee ground depends on the original tree as well as on processing. In this report, some volatiles from ground and brewed coffee beans of Robusta, Arabica, and peaberry coffee beans were extracted to be described after chemical analysis. Mainly gas chromatography/mass spectrometry methods were the main spectroscopy utilized to obtain chemistry information that was taken from hot brewed coffees. The result showed that peaberry coffee beans were very rich in components compared to others. Arabica coffee beans also had stronger in taste and flavour compared to robusta as seen from the profile compositions of chloroform and n-hexane extracts. Better processing would also be suggested for each type of coffee beans.
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