Characteristics Of Coffee Beans Research Articles

Enhancement of Coffee Quality Attributes by Combining Processing Methods and Varieties

The intricate framework of attributes that define coffee quality, from varietals to processing methods, presents a comprehensive array of sensory experiences that influence consumption patterns. This research delves into the complex relationship between the characteristics of coffee beans, specifically varietal distinctions, applied processing methodologies, and the resulting sensory attributes, across both Arabica and Robusta species. Utilizing comprehensive linear mixed model analyses, this study examines the sensory intricacies, with a notable emphasis on flavor, aroma, and acidity, and their correlation with different countries of origin. Drawing from a diverse dataset that encompasses various global regions, our findings underscore the pivotal role of regional nuances in shaping the sensory evaluation of coffee. While Arabica beans exhibited certain distinct sensory attributes anchored to specific processing methods and regions, Robusta beans presented variations that were more nuanced. The results align with the existing literature, emphasizing the integral role of regional influences in coffee evaluations. This study reveals that specific Arabica varieties, such as Bourbon and Pacamara, enhance flavor when processed using the ‘Natural/Dry’ method. Meanwhile, certain Robusta beans processed with one of the methods showcased improved flavor scores. These insights provide the coffee industry with targeted strategies, reshaping cultivation and processing to meet discerning consumer preferences.

Changes in physico-chemical characteristics of robusta coffee (Coffea canephora) during natural process using simple solar dryer

A simple solar drying technique was recently introduced for processing robusta coffee ( Coffea canephora) in Indonesia. It is considered a modification of the natural process commonly found in Indonesia. The objective of this work is to evaluate changes in the characteristics of coffee beans during the drying process. The results show that a significant reduction of moisture content and Aw takes place in the first 7 days of drying, followed by a slight increase of total sugar and total acids. The next 14 days of drying occurred at a lower rate, and the abovementioned parameters continued to decrease, but an increase in the pH and total phenols were observed. The yield of the process was 27.5%, and the moisture content of the green bean meets the Indonesian National Standard (SNI) of coffee. The water activity (Aw) of the green bean is considered low which could prevent growth of spoilage microorganism if stored properly. The levels of caffeine and chlorogenic acids in the green bean are considered low for robusta coffee.

Effect of Fruit Ripening Level and Roasting Temperature on Robusta Coffee Bean Quality

The purpose of this study is to determine the effect of roasting temperature on the chemical content of Robusta coffee at various levels of Robusta coffee maturity. The research will be conducted at roasting temperatures of 190℃, 200℃, 210℃, 220℃ and chemical content analysis is carried out bygravimetric method and UV-VIS spectrophotometry on fresh beans, green beans and coffee beans at each temperature variation and the maturity level of Robusta coffee. Maturity of coffee beans will be classified visually and use an RGB meter to help and facilitate the selection of coffee beans in accordance with the level of maturity. The variables taken and observed in the study are the temperature of the roasting process, the time required at the time of roasting, as well as the mass, chemical content and physical parameters of robusta coffee beans observed before and after the roasting process. Chemical content was observed in the form of water content, fat content, caffeine, and antioxidants, then the physical parameters observed were aroma, color, shape, taste, and characteristics of coffee beans at each level of robusta coffee fruit maturity. The results obtained value of the chemical content and organoleptic test at each level of maturity of the coffee fruit and roasting temperature variations because basically the roasting temperature will produce coffee beans that have their own characteristics and flavors. This study also determines the value of the mass transfer coefficient and heat transfer in the drying process by the roasting method.