The effect of bean origin and temperature on grinding roasted coffee

Uman, Erol; Colonna-Dashwood, Maxwell; Colonna-Dashwood, Lesley; Perger, Matthew; Klatt, Christian G.; Leighton, S.A.; Miller, Brian V.; Butler, Keith T.; Melot, Brent C.; Speirs, Rory W.; Hendon, Christopher H.

doi:10.1038/srep24483

Cited by 36 publications

(25 citation statements)

References 41 publications

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“…Whole dried coffee fruit is then dehulled mechanically to produce green coffee beans. Dry‐processed coffee is lower in acidity, and more sweet, tasty, smooth, and complex in flavor than wet‐processed coffee (Uman et al., ). Only fully ripe coffee cherries are used for wet processing, whereas fruits at all stages of ripeness are utilized for dry processing (Maier, ; Sivetz & Desrosier, ).…”

Section: Postharvest Processing Systemsmentioning

confidence: 99%

“…Rain and higher relative humidity favor the growth of coffee bean pathogens that can affect fermentation and the quality of the resulting product. Temperature is a core factor in deciding the drying period (Illy & Viani, 2005; Uman et al., ). Over time, sun‐drying systems have been modified/combined with other facilities like solar‐aided drying, mechanical drying, and hybrid drying systems.…”

Section: Postharvest Processing Systemsmentioning

confidence: 99%

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Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Hameed

Hussain

Ijaz

et al. 2018

Comp Rev Food Sci Food Safe

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The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait and is inevitably influenced by the way it is successively processed after harvesting. Reportedly, 60% of the quality attributes of coffee are governed by postharvest processing. The current review elaborates and establishes for the first time the relationship between different methods of postharvest processing of coffee and its varying organoleptic and sensory quality attributes. In view of the proven significance of each processing step, this review has been subdivided into three sections, secondary processing, primary processing, and postprocessing variables. Secondary processing addresses the immediate processing steps on the farm after harvest and storage before roasting. The primary processing section adheres specifically to roasting, grinding and brewing/extraction, topics which have been technically addressed more than any others in the literature and by industry. The postprocessing attribute section deals generally with interaction of the consumer with products of different visual appearance. Finally, there are still some bottlenecks which need to be addressed, not only to completely understand the relationship of varying postharvest processing methods with varying in-cup quality attributes, but also to devise the next generation of coffee processing technologies.

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Section: Postharvest Processing Systemsmentioning

confidence: 99%

Section: Postharvest Processing Systemsmentioning

confidence: 99%

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Hameed

Hussain

Ijaz

et al. 2018

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…A multitude of biological and physical factors drive coffee flavor. The final cup is a complex chemical mixture resulting from the plant genomics, environmental influences, harvesting and processing techniques, green coffee storage, roasting, grinding, and brewing (Bertrand et al, 2012;Cotter & Hopfer, 2018;Gloess et al, 2013;Läderach et al, 2011;Leroy et al, 2006;Lindinger et al, 2008;Ribeiro et al, 2017;Uman et al, 2016). Green coffee seeds contain the aroma and flavor precursors, which are then transformed during the roasting process (Poisson, Schmalzried, Davidek, Blank, & Kerler, 2009).…”

Section: Introductionmentioning

confidence: 99%

“…It is well documented that the roasting of the raw seed is an important driver for many of the JFDS-2018-2118Submitted 12/26/2018, Accepted 5/17/2019 impactful coffee flavors, with much of this complexity resulting from the Maillard reaction and Strecker degradation (Bicho, Leitão, Ramalho, de Alvarenga, & Lidon, 2013;Blumberg, Frank, & Hofmann, 2010). Additionally, median particle size has been shown to affect sensory quality as well as the physical process of brewing, and extraction of flavor and aroma compounds into the final beverage (Fuller & Rao, 2017;Uman et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee

Frost

Ristenpart

Guinard

2019

Journal of Food Science

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In this work, discrimination tests, descriptive analysis, consumer tests, and total dissolved solids (TDS) were used to evaluate the effects of brew basket geometry on the sensory quality and consumer acceptance of drip brewed coffee. Two basic geometries, semi‐conical and flat‐bottom, were evaluated in conjunction with coffee roast and particle size. Initial discrimination tests showed that small differences in median particle size were not discernable, but that coffees brewed using either semi‐conical or flat‐bottom filter baskets were significantly different (P < 0.05, N = 45). Additionally, coffee brewed in the semi‐conical basket had significantly higher %TDS, and we estimated a sensory difference threshold of 0.24 %TDS. A subsequent descriptive analysis (DA) showed significant differences by roast for 11 attributes and by grind for six attributes. Although brewing geometry, as a single factor, was only significantly different for three independent attributes (smoke aroma, sweetness, and tobacco flavor), roast × geometry interactions were significant for six attributes (berry flavor, bitterness, burnt wood/ash, citrus flavor, earthy flavor, and sourness) and the grind × geometry interaction was significant for two attributes (bitterness and floral aroma). Attributes showing significant interactions with brewing geometry were also key drivers of consumer liking/disliking. Overall consumer liking (9‐point hedonic scale) was analyzed by cluster analysis (N = 85), which revealed four distinct preference clusters. For each cluster, a particular basket geometry and/or roast level showed lesser acceptance. Overall, the results strongly corroborate the hypothesis that basket geometry affects the sensory quality of drip brewed coffee. Practical Application Most Americans consume drip brewed coffee. Improving our understanding of the effects of basket geometry, roast level, and grind size on the total dissolved solids, sensory properties, and acceptability of drip brewed coffee gives producers and consumers alike an opportunity to optimize the sensory quality of their coffee.

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“…De manera que se puede intuir que los compuestos fenólicos, como la polifenil oxidasa tienen relación con la calidad de la bebida de café. Otra propiedad física es el color del grano el cual es un referente de la frescura, el contenido de humedad, el nivel de la homogeneidad de las muestras y la autenticidad del producto (10,18,19). Además en estudios sobre el color del grano se encuentra que este cambia con el entorno del cultivo o procedencia (20,10).…”

Section: Introductionunclassified

Efecto de la procedencia y el almacenamiento en en la calidad del café

Muñoz-Juan

Riaño-Campo

Pinzón-Alba

2019

nova

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Antecedentes. La calidad del grano de café ha sido relacionada con su procedencia, su manejo agronómico y sus condiciones de almacenamiento. Objetivo. Determinar la actividad de la polifenil oxidasa, el contenido de lípidos, el color y las características organolépticas de cafés provenientes de 3 subestaciones experimentales. Materiales y métodos. Se siguió un diseño completamente aleatorio en arreglo factorial factorial 3x6 (lugares de procedencia del café y tiempo de almacenamiento respectivamente). Resultados. La actividad de la polifenil oxidasa es mayor en el café fresco-para las tres procedencias. El café procedente de Naranjal presentó actividades enzimáticas más altas que los cafés provenientes de las subestaciones Supía y la Catalina. El análisis de varianza mostró el efecto de la procedencia sobre la variable actividad enzimática. La actividad de la polifenil oxidasa en los cafés estudiados decrece con el tiempo de almacenamiento. El contenido de lípidos es menor a menor en la subestación de la Catalina. Todos los cafés fueron caracterizados de buena calidad en el tiempo cero de almacenamiento. Las características de aroma, intensidad del aroma y cuerpo presentaron altibajos en los diferentes meses de almacenamiento. El café de Naranjal, obtuvo en promedio una calificación aceptable a lo largo de los seis meses de almacenamiento. Conclusiones. Se encontraron diferencias significativas para las variables estudiadas por efecto de la procedencia y el almacenamiento. La actividad enzimática de la PFO presentó etapas de activación/inhibición, durante los seis meses de almacenamiento.

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The effect of bean origin and temperature on grinding roasted coffee

Cited by 36 publications

References 41 publications

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee

Efecto de la procedencia y el almacenamiento en en la calidad del café

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