Analysis of coffee thermophysical changes during roasting using differential scanning colorimetry

Abstract

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.

The Effect of Using Fast Roast and Slow Roast Roasting Techniques on the Chemical and Organoleptic Characteristics of Robusta Coffee Beans (Coffea robusta L.)

“…The roasting process starts at 120 °C and finishes between 180 and 200 °C. A sequence of events that correspond with the roasting process take place during this very easy operation, causing the green bean to totally alter its structure and release the components that create the coffee in the cup [9].…”