Technological modes of coffee beans processing are constantly developing and improving, which raise the quality of the second most consumed drink in the world after water and meeting an increasingly demand. This paper describes various processing modes and their effect on the organoleptic properties of the coffee drink. The interrelation of climatic features of the raw material growing region, coffee processing and roasting modes, and storage conditions makes it possible to obtain a product with an individual taste profile.
The main objective of the present study was to evaluate the variation of dependency between physical green coffee beans characteristics and thermal effects during roasting. In this work was analyzed coffee roasting process, used differential scanning colorimetry able to describe thermophysical processes inside a coffee bean during the roasting process was developed. For the analysis of thermophysical effects inside the coffee bean were explored six samples of coffee beans with different origins. The scanning colorimetry data obtained showed differences in thermal effects, the transition from an endothermic process to an exothermic one, as well as the amount of heat required for the roasting process. The analyzed humidity and density curves were then compared with the observed data. The analysis showed a direct dependency between the physical characteristics of the grain and the thermal effects during the roasting process. The present study concludes that green coffee with different properties requires the use of different strategies for the use of energy to obtain a quality product.
Two varieties of coff ee, Arabica and Robusta, are currently produced on an industrial scale, the fi rst one receiving the greatest popularity due to its taste characteristics. But climate change leads to a decrease in the yield of this coff ee variety; therefore, agricultural producers are paying more and more attention to low-maintenance Robusta. Unfortunately, for its taste, Robusta cannot compete with Arabica when conventional technology is used. Thus, according to the SCA organoleptic assessment, the superiority of Arabica is in the range of 20…25%, which prevents it from taking its rightful place in the market. Therefore, a new technology for processing coff ee is currently being developed, consisting of the following stages. The fi rst stage is harvesting based on the use of technical means adapted to collect ripe berries only. The second stage is multi-stage sorting to screen out defective berries and controlled fermentation. At the third stage, mechanical drying takes place for 10 hours, imitating natural sun drying conditions, and then the grain is sent to rest for a month in a reduced temperature mode. After that, roasting in optimal conditions and organoleptic evaluation are carried out to obtain the taste indicators of Arabica and Robusta ranging between 7.5% and 12.5%, which proves the eff ectiveness of the new technology. Since coff ee roasting can be carried out extraterritorially, the priority is to preserve the grain quality during its transportation to the consumer. The preservation of the consumer qualities of coff ee is more infl uenced by humidity and temperature controlled with single-use indicators, enabling to determine not only the kind of the impact on the product (humidity and moisture content), but also its duration with a preselected step. The use of the new technology for processing Robusta, together with tracking negative impacts during transportation, may lead to the formation of a special market segment.
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