Production of drip bag coffee filled with blended arabica and robusta coffee beans by ohmic fermentation technology

Abstract

To produce the highest quality brewed coffee based on consumer preferences, it is required to conduct a cupping test before to determining the ideal blending formula. The greatest blended formulations created by ohmic fermentation technology and the use of a drip bag filter during the brewing process can produce a high-quality coffee fragrance and flavor. The purpose of this study was to identify the optimal blending formulation based on the results of the cupping test and to assess the caffeine content, pH value, and organoleptic test results of Arabica and Robusta ohmic drip bag coffee. Fully Randomized Design (CRD) was employed for the study with four treatment ratios of Arabica: Robusta coffee blending (20%:80%; 40%:60%; 60%:40%; 80%:20%). Based on the findings of the cupping test, the optimal ratio of Arabica to Robusta was 80%:20%. The variance analysis revealed that the mixing of Arabica and Robusta coffee had a highly significant (P0.05) effect on the overall. The variance analysis of brewing coffee with the best treatment revealed that the treatment had no significant influence (P>0.05) on the overall. The average caffeine concentration measured using UV-Vis spectrophotometry was 0.25. The second test resulted in the lowest caffeine value, 0.16, whereas the first test resulted in the highest caffeine value, 0.31. The mean pH level was 0.93. The first test yielded the lowest pH value, which was 4.86, whereas the third test yielded the highest pH value. The organoleptic test results for the blended ohmic drip bag coffee based on the cupping test yielded a cupping score of o>84, which corresponds to an overall score of 85 for a ratio of 80% Arabica: 20% Robusta (cup of excellence coffee). In contrast, the cupping score of 15 grams of coffee powder without a drip bag filter was greater than 80, totaling 84.06 points (specialty coffee).