Coffee Processing Research Articles

Analisis Rantai Nilai Kopi untuk Meningkatkan Nilai Tambah Petani Kopi di Kecamatan Paguyangan Brebes

The current coffee potential in Brebes Regency has not been accompanied by high income for coffee farmers. This is because farmers' knowledge of how to maintain coffee plants is still very low, farmer organizations are weak and government support is limited. Until now, coffee has not been considered a crop of strategic importance. The purpose of this study was to identify coffee commodity resources, analyze the value chain and determine cost drivers. This study used a mixed research approach of both qualitative and quantitative research. The qualitative research approach was to answer the research questions posed. Quantitative research in this study is to calculate the cost value of each process activity in coffee processing. Based on the value chain analysis, the determinants of downstream coffee processing products are greenbean processing, roasting and grinding. Greenbean processing is able to add value by 47.5% for robusta type and 71.47% for arabica coffee type. While roasting and grinding activities are able to increase the added value by 65.36% for robusta type and 85.12% for arabica type.

Ex Vivo Study of Colon Health, Contractility and Innervation in Male and Female Rats after Regular Exposure to Instant Cascara Beverage.

Instant Cascara (IC) is a sustainable beverage made from dried coffee cherry pulp, a by-product of coffee processing. It is rich in nutrients and bioactive compounds and has a high concentration of antioxidants. This study explored the impact of regular IC consumption on colonic motor function and innervation. Over a period of 4 weeks, male and female healthy rats were given drinking water containing 10 mg/mL of IC. Thereafter, colon samples were obtained to evaluate the longitudinal (LM) and circular (CM) smooth muscle contractile response to acetylcholine (ACh) and electrical field stimulation (EFS) in an organ bath, before and after atropine administration (10-6 M). Histological and immunohistochemical analyses assessed colon damage, muscle thickness, and immunoreactivity to substance P (SP) and neuronal nitric oxide synthase (nNOS). ACh and EFS induced similar responses across groups, but the CM response to EFS was greater in females compared with males, despite their lower body weight. Atropine completely blocked the response to ACh but only partially antagonized the neural response to EFS, particularly that of CM in females treated with IC, which had a greater liquid intake than those exposed to water. However, in the myenteric ganglia, no statistically significant differences were observed in SP or nNOS. Our results suggest that regular IC exposure may enhance specific neural pathway functions, particularly in females, possibly due to their increased IC consumption.

Coffee sustainability: leveraging collaborative breeding for variety improvement

The sustainability of global coffee supply is threatened by production challenges worsening with every decade since the turn of the 21st century. Coffee is among the most popular beverages in the world, and its production supports livelihoods of millions of people, mostly smallholder farmers. With a global market value exceeding US$130 billion, the coffee industry is a source of export revenue for producing countries, the majority of which are developing nations in the Global South. Climate change, pests, and diseases continue to hamper productivity, profitability, and countries’ competitiveness in the global market. At the same time, the global demand for coffee continues to rise. A crucial pillar to safeguarding the future of coffee is continuously developing improved varieties suitable for the changing environment, and that address the needs of farmers and the industry. Yet, most national breeding programs are grossly out of touch with climate change reality and market dynamics. Working in isolation, these programs are constrained by unstable funding, limited sources of genetic variability, and inaccessibility of modern technologies necessary to accelerate the breeding process. We review here key production challenges, status of genetic diversity, and breeding approaches. Additionally, we explore opportunities in leveraging a pre-competitive collaborative breeding approach encompassing sharing of germplasm, and cross-border multi-environment trials in developing next-generation cultivars. We argue that breeding efforts should be informed by the needs of all the stakeholders in the supply chain including researchers, smallholder farmers, small and medium-sized enterprises investing in coffee processing and roasting, and consumers. Using emerging and reviving producers in Southeast Asia and Eastern Africa as a model, we explore how a paradigm shift in coffee breeding from the historically nation-centric approach to a more forward-looking collaborative model could improve the efficiency of variety improvement in face of climate change and growing market demand.

Analisis Rantai Pasok Kopi Arabika di UPH Pusparahayu Kecamatan Cigalontang Kabupaten Tasikmalaya

This research aims to know the general description of the supply chain and the performance of the Arabica coffee supply chain at UPH Pusparahayu, Cigalontang District—, using descriptive qualitative and quantitative methods. The location for the research was determined purposively, namely at UPH Pusparahyu, because it acts as the most significant coffee processing unit in the area and accommodates supplies from many farmers. The method of data analysis to find out the general description of the supply chain uses the concept of Food Supply Chain Networks (FSCN). Supply chain performance measurement was analyzed using the Supply-Chain Operations Reference (SCOR) method, which has five assessment attributes: reliability, responsiveness, flexibility, assets, and cost. The results of the study show an overview of the Arabica coffee supply chain in Cigalontang District, among others targeting the domestic market; the market structure consists of farmers, UPH Pusparahayu, and coffee shops; business process refers to a push or pull view with a variety of modern resources at the UPH level; and have supply chain management that is still conventional in terms of contracts and partner selection. Supply chain performance at the farm level for reliability, responsiveness, flexibility, and assets has reached a superior position, but the cost attribute is in a place of parity. In contrast, the results of performance measurements at the UPH level show an excellent post on reliability, responsiveness, and flexibility. Meanwhile, the asset and cost attributes have not reached the best position.

Analisis Proses Pascapanen Kopi di Pusat Pelatihan Pertanian dan Pedesaan Swadaya (P4S) Kopi Gunung Ikamaja Kecamatan Sumberjaya Kabupaten Lampung Barat

The post-harvest coffee process is vital in determining the quality and quantity of coffee production. Problems that often occur in the post-harvest coffee process are incomplete or overcooked fermentation, improper drying process, high water content, improper roasting process, and inappropriate use of resources. For this reason, it is important to carry out proper processing in the post-harvest coffee process so that the quality of the coffee can be optimal. This research aims to analyze the post-harvest process of robusta coffee and identify post-harvest coffee facilities and infrastructure at P4S Kopi Gunung Ikamaja. The types of data used are primary data and secondary data. The data collection methods used in this research are expert interviews and active participation observation. The results of the study show that there are post-harvest coffee processes that do not comply with the provisions for post-harvest processing according to Minister of Agriculture Regulation Number 52/Permentan/OT.140/9/2012. In natural processing processes, those that are appropriate are the sorting, drying, horn stripping, roasting, and fine grinding stages, while those that are not appropriate are the packaging process. Honey process processing is in accordance with Minister of Agriculture Regulation Number 52/Permentan/OT.140/9/2012. The full wash process is not by Agriculture Ministerial Decree Number 52/Permentan/OT.140/9/2012 at the fermentation stage. Facilities and infrastructure based on building location are not yet appropriate; however, based on tools and machines and based on containers and packaging, they are by the provisions of Minister of Agriculture Number 52/Permentan/OT.140/9/2012.

Improving the quality of Arabica coffee (Coffea arabica L.) through innovative optimization of roto-aerated drying

This study focused on enhancing the drying process of coffee by introducing an innovative device called as roto-aerated dryer. Traditional methods often result in prolonged drying times and undesirable degradation, prompting the exploration of alternative techniques. The research involves evaluating drying performance, establishing correlations between physical-chemical attributes and coffee quality, and determining optimal operating conditions to achieve a balance between drying efficiency and product quality. The Central Composite Design was employed, varying air velocity (vf), air temperature (Tf), and solid feed rate (Ws). The results demonstrated increased drying efficiency while preserving key quality parameters, including acidity, water activity, sugars, and organic acids. The desirability function identified the optimal levels of the operational variables as vf = 2.7 m·s−1, Tf = 81.8 °C, and Ws = 40 g·min−1. This study introduced an innovative approach to enhance the drying efficiency of coffee while ensuring exceptional product quality, providing valuable insights for the coffee industry. Industrial relevanceCoffee, one of the most important global commodities, undergoes ongoing enhancements in post-harvest processing to achieve exceptional quality, particularly in specialty coffee. Conventional methods face challenges related to processing time and the potential compromise of quality. These challenges are effectively addressed through the adoption of innovative technologies such as the use of the roto-aerated dryer, as proposed in this work.

Quantification of two derivatives of malic acid first-time discovered in coffee: Influence of postharvest processing method

This study quantified, for the first time, 2-isopropylmalic and 3-isopropylmalic acids, in green, roasted and espresso coffee by UHPLC-MS/MS. Moreover, it reports the influence of postharvest processing methods (natural, washed and honey) on their content. New extraction techniques were developed and validated from three coffee matrices (green, roasted and espresso). Honey coffee exhibited levels substantially higher of 2-isopropylmalic acid than those processed by natural and washed methods (p < 0.05). Specifically, 2-isopropylmalic acid levels in honey green, roasted and espresso coffee samples were 48.24 ± 7.31 ng/g, 168.8 ± 10.88 ng/g and 177.5 ± 9.49 ng/g, respectively. This research highlights the significant impact of processing methods on the chemical profile of coffee and introduces 2-isopropylmalic and 3-isopropylmalic acids as potential quality indicators. Moreover, it suggests that the fermentation stage during processing may play a crucial role in their formation, laying the foundation for optimizing coffee processing to enhance quality.

Perbedaan Metode Pengolahan Pascapanen dalam Memengaruhi Kadar Kafein Roasted Bean Kopi Robusta Argopuro

This study aims to determine the caffeine content of Argopuro Jember robusta coffee beans based on differences in post-harvest processing methods. The research was conducted at the Jember State Polytechnic Agricultural Products Processing (PHP) Laboratory and the Jember State University Integrated Testing Unit Laboratory in June-September 2022. The samples were robusta coffee logs originating from the Argopuro area of ​​Jember. The post-harvest coffee processing process is divided into four (4) methods, namely natural processing (dry process), semi-wet processing, wet (full wash process), and honey processing. Green beans from the results of each processing method are roasted at light, medium, and dark levels. The roasted bean caffeine content test from each post-harvest processing method at each roasting level was carried out descriptively (simple, without repetition). Overall, the caffeine content of the roasted beans produced in this study still meets the SNI 01-3542-2004 standard, a maximum of 2%. The caffeine content of Argopuro Jember robusta coffee roast beans at the light roast level ranges from 1.44-1.65%, 1.38-1.92% for medium roast, and 1.61-1.81% for dark roast. The highest caffeine content in roasted beans at each roasting level is 1.65% (dry process), 1.92% (full wash process), and 1.81% (full wash process), respectively. Meanwhile, roasted beans with the lowest caffeine content with a value of 1.38% are produced using the semi-wet process processing method at a medium roast level. The fluctuations in caffeine values ​​produced in this study indicate that post-harvest processing methods do not affect the caffeine content of roasted beans at light, medium, or dark roast levels.

Formulation of Coffee Grounds Bar Soap (Used Coffee Grounde)

Coffee consumption increases every year so that a lot of coffee grounds are wasted which can cause problems to the environment. This can be overcome by utilizing coffee grounds from various cafes/coffee shops. One of them is by making bar soap. The purpose of this study was to determine the quality of bar soap product formulations with the addition of different levels of coffee grounds based on the results of the pH test and organoleptic test. The research was conducted from October to December 2023 at the Banyorang Coffee Processing Center Office, Tompobulu Village, Banyorang District, Bantaeng Regency, South Sulawesi Province. This research method uses a Completely Randomized Design (CRD) with 4 (four) treatments, namelyformula 1 coffee grounds 40 g, palm oil 50%, coconut oil 30%, olive oil 20%, formula 2 coffee grounds 70 g, palm oil 50%, coconut oil 30%, olive oil 20%, formula 3 coffee grounds 100 g, palm oil 50%, coconut oil 30%, olive oil 20%, and formula F4 coffee grounds 130 g, palm oil 50%, coconut oil 30%, olive oil 20%. The results showed that the pH value is feasible to use bar soap for skin care 9.40 – 10.62 in accordance with SNI standards and organoleptic tests based on the criteria of color, aroma, texture, moisture, freshness, and freshness was in the formulation of 130 g coffee grounds, 50% palm oil, 30% coconut oil, and 10% olive oil.

Coffee Processing Business Feasibility In BUMDes Eka Giri Karya Utama Wanagiri Village, Buleleng Regency Bali Province

The potential for good coffee plantation yields needs to be developed and utilized to improve the village economy, which is the basis for establishing BUMDes Eka Giri Karya Utama. The development of this business unit is aimed at supporting an integrated coffee processing industry and being able to produce more efficiently and be able to produce products according to dynamic market demands. The research objectives were to describe governance, to analyze financial feasibility, and to analyze the level of sensitivity of the coffee processing unit in BUMDes Eka Giri Karya Utama. This research was made using descriptive analysis and business feasibility analysis with the investment criteria used being NPV (Net Present Value (NPV), IRR (Internal Rate of Return), Net Benefit-Cost Ratio (Net B/C), Payback Period, and sensitivity analysis. The type of data used is primary data collected by in-depth interviews, field observations, and literature study. There are two variables in this study, namely the benefits and costs variables. The results of the study show that the Village Owned Enterprises in their establishment are managed with the spirit of wanting to improve the village economy, making the village an independent village with all the potential that exists in the village. BUMDes management is carried out in a professional, transparent, participatory, and sustainable manner. sources of funds for this business unit come from the Ministry of Villages, Development of Disadvantaged Regions and Transmigration, and the local village government. Based on the results of the financial analysis, the NPV value was IDR 679,311,964.218, IRR was 31,60%, Net B/C was 2,85 and PP was 4 years 7 months 2 days. Furthermore, the results of the sensitivity analysis with an increase in operational costs by 25.18% obtained an NPV of IDR 434,079,320.45, an IRR of 23.17%, and a net B/C of 2.12. Then for the assumption of a 14.28% decrease in revenue, an NPV of IDR 388,934,679.50, an IRR of 22.02%, and a Net B/C of 2.02 are obtained. This coffee processing business unit is feasible. After all, it can provide benefits for the manager because it meets the investment criteria. Based on the sensitivity analysis, the assumption of a decrease in revenue is more sensitive than an increase in operational costs. In the future, for business development, managers need to innovate so that products become more attractive and have competitiveness as well as invest in human resources and marketing.

Coffee Processing Business Feasibility In BUMDes Eka Giri Karya Utama Wanagiri Village, Buleleng Regency Bali Province

The potential for good coffee plantation yields needs to be developed and utilized to improve the village economy, which is the basis for establishing BUMDes Eka Giri Karya Utama. The development of this business unit is aimed at supporting an integrated coffee processing industry and being able to produce more efficiently and be able to produce products according to dynamic market demands. The research objectives were to describe governance, to analyze financial feasibility, and to analyze the level of sensitivity of the coffee processing unit in BUMDes Eka Giri Karya Utama. This research was made using descriptive analysis and business feasibility analysis with the investment criteria used being NPV (Net Present Value (NPV), IRR (Internal Rate of Return), Net Benefit-Cost Ratio (Net B/C), Payback Period, and sensitivity analysis. The type of data used is primary data collected by in-depth interviews, field observations, and literature study. There are two variables in this study, namely the benefits and costs variables. The results of the study show that the Village Owned Enterprises in their establishment are managed with the spirit of wanting to improve the village economy, making the village an independent village with all the potential that exists in the village. BUMDes management is carried out in a professional, transparent, participatory, and sustainable manner. sources of funds for this business unit come from the Ministry of Villages, Development of Disadvantaged Regions and Transmigration, and the local village government. Based on the results of the financial analysis, the NPV value was IDR 679,311,964.218, IRR was 31,60%, Net B/C was 2,85 and PP was 4 years 7 months 2 days. Furthermore, the results of the sensitivity analysis with an increase in operational costs by 25.18% obtained an NPV of IDR 434,079,320.45, an IRR of 23.17%, and a net B/C of 2.12. Then for the assumption of a 14.28% decrease in revenue, an NPV of IDR 388,934,679.50, an IRR of 22.02%, and a Net B/C of 2.02 are obtained. This coffee processing business unit is feasible. After all, it can provide benefits for the manager because it meets the investment criteria. Based on the sensitivity analysis, the assumption of a decrease in revenue is more sensitive than an increase in operational costs. In the future, for business development, managers need to innovate so that products become more attractive and have competitiveness as well as invest in human resources and marketing.

Analysis Of The Added Value Of Processing Coffee Beans Into Packaged Coffee Powder

The agricultural sector is the main pillar of Indonesia’s economic development. Coffee is a crop that plays an important role because its demand continues to increase. Processing coffee beans (green beans) into packaged coffee powder is one effort to increase added value so that it has the potential to increase farmers’ income. Research aims to determine the processing process, costs incurred, receipts, revenue, and profits, As well as to determine the added value obtained from the process of processing coffee beans into packaged coffee powder of the Berkah Kopi Tapin brand managed by the Baru Muncul Farmers Group in Asam Randah Village, Hatungun district, carried out from April to May 2024. The research data is primary data obtained from observations and interviews with the heads of the farmers and labor groups who handle the coffee processing process. Secondary data was obtained from literature and previous research. Data analysis used the theory of cost, revenue, income, and profit and used the Hayami method to calculate added value. The results showed that processing 50 kg of robusta coffee green bean produced 400 packages with a price of IDR 15,000 per 100 grams. Total costs amounted to IDR 2,882,214, revenue amounted to IDR 6,000,000, and income amounted to IDR 3,117,786. profit amounted to IDR 3,117,786. The added value obtained was IDR 70,156 per kg of raw material with a value-added ratio of 58%. Labor income of IDR 7,800 per kg of raw material means that the contribution of labor is 10%. The profit level is IDR 62,356 per kg. the margin obtained from the analysis of the added value of coffee bean processing is IDR 80,000 per kg of raw material. The amount of margin on production factors is 9.15% for labor compensation. 12.3% for other input contributions. And 77.94% for the profits of the Baru Muncul Farmer Group.

Machine learning models for classifying coffee fruits detachment force

AbstractThe maturation process of coffee (Coffea arabica) trees exhibits inherent variability, producing fruits at various physiological maturity stages. This variability affects the resistance between the fruit and its peduncle, posing a challenge in mechanized harvesting: non‐selective harvesting. A precise classification of coffee fruit detachment force is essential to address this challenge, ensuring coffee's quality and producer's profitability. This study assesses the efficacy of machine learning (ML) models in determining the detachment force across various coffee cultivars under drip‐irrigated and rainfed conditions. The dataset included detachment force measurements from 24 cultivars—13 drip‐irrigated and 11 rainfed—yielding 1152 data points. Variance analysis compared irrigation methods and three maturity stages: green, cherry, and dry. Detachment force was categorized into four classes based on the dataset's quartile distribution. The ML models utilized were random forest (RF), support vector machine (SVM), K‐nearest neighbors, and artificial neural networks. The SVM model was notably effective in classifying detachment force for rainfed cultivars, with a Matthews correlation coefficient (MCC) of 0.78. In contrast, the RF model was particularly adept for drip‐irrigated cultivars, with an MCC of 0.75. The highest classification accuracies were recorded for the extreme force classes I and IV, with precision values of 0.93 and 0.8, respectively, while classes II and III had lower precision at 0.57 and 0.69. Implementing these ML models for detachment force classification has been beneficial, improving decision‐making in mechanized harvesting systems.

Influence of drying condition on the drying constants and activation energy for robusta coffee using heat pump drying

Abstract Heat pump drying (HPD) is a method of drying agricultural products which has great potential due to its high efficiency and energy savings. Coffee is a heat sensitive product, HPD was chosen as an alternative to existing drying methods for coffee processing. Understanding of the HPD process is important to know for optimizing the coffee drying process with HPD especially in drying characteristics. The purpose of this research is to determine the number for the drying rate constant and the energy of activation in coffee drying. The material used in this study was wet parchment Robusta coffee beans (Coffea canephora). The research was carried out experimentally for 5 h at 700 lpm air flow with varying drying air conditions by adjusting the drying temperature and specific humidity. The drying temperatures used were 60, 65, 70, 75, and 80 °C. The drying temperature is limited to 80 °C based on SNI 7467-2008. Variations in specific humidity are determined based on temperature settings in the refrigeration system of 10, 15, 20 °C and without a refrigeration system. The maximum drying rate constant was 10.69×10-3 s-1, achieved at a temperature of drying variation of 80 °C while a specific humidity of 6.16 g H2O/kg dry air, while the minimum activation energy value was 23.43 kJ/mol at the same specific humidity. The lowest drying rate constant value was 5.79×10-3 s-1, achieved at a temperature of drying variation of 60 °C and a specific humidity of 17.24 g H2O/kg dry air, while the greatest activation energy level was 26.18 kJ/mol at the same specific humidity.

Marketing Mix Strategies of a Coffee Shop in China: Basis for An Improved Marketing Plan

This research investigates the marketing mix strategies of a coffee shop in China, aiming to enhance its marketing plan. Utilizing a descriptive study approach, the study comprehensively profiles the coffee shop company and its marketing strategies and weaknesses. The company, identified as Manner Coffee Enterprise Management China Co. Ltd., operates as a Limited Liability Company, falls under the category of a large enterprise, employs around 50 individuals, and boasts over 25 years of experience. The coffee shop's focus on delivering premium coffee aligns with its mission of sharing the Manner Coffee Experience within China. The study analyzes consumer-respondent perspectives on the coffee shop's marketing mix strategies, covering Product, Price, Place, Promotion, Performance, Positioning, Process, and People. The findings indicate consensus on most strategies, with identified weaknesses serving as potential areas for improvement. Furthermore, the research underscores the value of strategic marketing planning by highlighting its role in aligning business goals with impactful ideas. This study provides a comprehensive framework for a strategic plan, including strategies, departmental considerations, and anticipated outcomes. By identifying strengths and weaknesses within the marketing mix strategies, this research enhances the coffee shop's marketing plan, contributing to its successful engagement with the discerning Chinese consumer base.

Utilization of coffee by-products for the production of alcoholic and non-alcoholic beverages and their physiochemical and sensory characteristics

Coffee pulp is the first byproduct of coffee processing. It contains contaminants due to its composition and production volume. This study evaluates coffee by-products wine from fresh coffee pulp, used as a substrate, along with cascara tea from dried coffee pulp. About 40 % of pulp was obtained during the wet processing of coffee. The pulp was dried directly in the sun for 3–4 days until the moisture content of the cascara drink was below 8 %. Similarly, for the alcoholic beverage (wine), the must was processed to the TSS (24°Brix), and the fermentation process was carried out for up to 10–12 days until the TSS was down to 10°Brix. After the fermentation was completed, the fermented wine was kept for secondary fermentation where it undergoes aging or clarification. The clarified wine was then filled into sterilized glass bottles for further use. The chemical composition of coffee pulp (moisture, ash, crude protein, acidity, fat, crude fiber, caffeine, tannin, reducing sugar, TSS, and flavonoids) was analyzed. Both beverages were also subjected to sensory analysis and chemical analysis Caffeine, tannin, pH, and acidity of the non-alcoholic beverage were 220 mg/L, 45.7 mg/L, 4.16 and 1.24 %, respectively. Alcohol, methanol, ester, aldehyde, pH, TSS, acidity, caffeine, tannin, and flavonoid were 10.58 ABV %, 295 mg/L, 75.26 ppm, 10.12 ppm, 3.2, 10°Brix, 0.52 %, 28.96 ppm, 280 mg/L and 405 mg/g, respectively. The alcoholic and non-alcoholic beverages made from coffee pulp were superior in terms of sensory attributes. Therefore, it is possible to develop both beverages from coffee pulp and maximum utilization of waste coffee pulp

Exploring Microbial Influence on Flavor Development during Coffee Processing in Humid Subtropical Climate through Metagenetic-Metabolomics Analysis.

Research into microbial interactions during coffee processing is essential for developing new methods that adapt to climate change and improve flavor, thus enhancing the resilience and quality of global coffee production. This study aimed to investigate how microbial communities interact and contribute to flavor development in coffee processing within humid subtropical climates. Employing Illumina sequencing for microbial dynamics analysis, and high-performance liquid chromatography (HPLC) integrated with gas chromatography-mass spectrometry (GC-MS) for metabolite assessment, the study revealed intricate microbial diversity and associated metabolic activities. Throughout the fermentation process, dominant microbial species included Enterobacter, Erwinia, Kluyvera, and Pantoea from the prokaryotic group, and Fusarium, Cladosporium, Kurtzmaniella, Leptosphaerulina, Neonectria, and Penicillium from the eukaryotic group. The key metabolites identified were ethanol, and lactic, acetic, and citric acids. Notably, the bacterial community plays a crucial role in flavor development by utilizing metabolic versatility to produce esters and alcohols, while plant-derived metabolites such as caffeine and linalool remain stable throughout the fermentation process. The undirected network analysis revealed 321 interactions among microbial species and key substances during the fermentation process, with Enterobacter, Kluyvera, and Serratia showing strong connections with sugar and various volatile compounds, such as hexanal, benzaldehyde, 3-methylbenzaldehyde, 2-butenal, and 4-heptenal. These interactions, including inhibitory effects by Fusarium and Cladosporium, suggest microbial adaptability to subtropical conditions, potentially influencing fermentation and coffee quality. The sensory analysis showed that the final beverage obtained a score of 80.83 ± 0.39, being classified as a specialty coffee by the Specialty Coffee Association (SCA) metrics. Nonetheless, further enhancements in acidity, body, and aftertaste could lead to a more balanced flavor profile. The findings of this research hold substantial implications for the coffee industry in humid subtropical regions, offering potential strategies to enhance flavor quality and consistency through controlled fermentation practices. Furthermore, this study contributes to the broader understanding of how microbial ecology interplays with environmental factors to influence food and beverage fermentation, a topic of growing interest in the context of climate change and sustainable agriculture.

Anaerobic digestion model number 1 applied to the modeling of anaerobic digestion of residues generated in soluble coffee processing

The Anaerobic Digestion Model No. 1 (ADM1) was applied in this study to simulate the anaerobic digestion (AD) of wastewaters from soluble coffee processing in sequential batch reactors. As these substrates present considerable levels of phenolic compounds, modifications were made to the basic structure of the ADM1. Additionally, the Luong inhibition model replaced the Monod model to describe the consumption of soluble organic matter. On the other hand, the removal of phenolic compounds was carried out using the Haldane model, appropriate when the inhibition by excess substrate is present, taking into account in this case the quantification of phenols and benzoic acid as total phenols. The new ADM1-based model was calibrated with experimental data from the AD of post hydrothermal wastewater (PHWW) of spent coffee grounds (SCG) and validated with experimental data of the AD of effluents produced during the soluble coffee processing. The simulation results demonstrated that the new model moderately described the removal of phenolic compounds ( > 90 %), methane production (2.243 kgCODm−3 in calibration and 6.16 kgCODm−3 in validation), and the production and consumption of organic acids over time. However, in future research new metabolic pathways may be included in the model to improve its quality even more.

What is carbonic maceration coffee? A mini review on production and quality

Abstract Currently there is very rapid development in the processing of coffee beans. Various types of coffee processing are currently available to produce higher quality coffee. This is related to the increasing market demand for coffee. Carbonic Maceration is a coffee processing method that is starting to develop in Indonesia. The fermentation process using the carbonate maceration method actually adapts the fermentation process implemented in the wine industry. The goal is quite simple, produce a consistent final product and add a unique and new taste compared to using conventional methods. As a relatively new process, we are trying to describe the knowledge regarding the process and quality of macerated carbonic coffee products which are still rarely studied. The purpose of this mini review is to provide an overview of the principles of carbonic maceration coffee processing, including methods, types and product quality both chemically and sensory. It is hoped that this study will provide an initial understanding of carbonic maceration coffee processing.

Optimization of coffee vinegar production from cherry Pulp as by product of arabica coffee processing

Abstract The current high consumption of coffee globally has an impact on the abundance of by-products of coffee processing in the form of cherry pulp which are considered waste and cause environmental problems. The waste from arabica coffee is potential economic value products such as fermented vinegar because of its rich nutrients. The aim of this research was to determine the optimal conditions for acetic acid fermentation and the influence of yeast concentration and nitrogen sources fermented for 60 days. The research was carried out in two stages of fermentation using the Orleans method. Anaerobic alcohol fermentation (20 days) followed by aerobic acetic acid fermentation (40 days). A Randomized Block Factorial Design was used with 2 factors, namely yeast concentration (S15% and S210%) and NPK (N10g, N25g, and N310g), repeated 3 times. Observations on alcoholic fermentation were carried out every 5 days for 20 days regarding ethanol levels. Meanwhile, in acetic acid fermentation, 2.5% vinegar starter was added for each treatment and observations were made every 10 days for 40 days regarding the yield, acetic acid content, pH value and total dissolved solids. The results showed that the highest formation of acetic acid was obtained on day 30 of fermentation. The highest acetic acid content was obtained in the treatment S210%: N25g of 5.27%, pH value of 3.46, TSS value of 0.49 °Bx with a total yield of 42.93%. This is in line with the ethanol content previously formed on day 20 of 11.04% in the same treatment. This value meets the quality standards for fermented vinegar according to SNI 01-4371-1996 by at least 4%.