Open AccessPhysicochemical characteristics of Ethiopian Coffea arabica cv. Heirloom coffee extracts with various roasting conditions
Author(s) -
Inyong Kim,
Sunyoon Jung,
Eunkyung Kim,
Jin Wook Lee,
Chanyang Kim,
JungHeun Ha,
Yoonhwa Jeong
Publication year - 2021
Publication title -
food science and biotechnology/food science and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.595
H-Index - 38
eISSN - 2092-6456
pISSN - 1226-7708
DOI - 10.1007/s10068-020-00865-w
Subject(s) - roasting , browning , coffea arabica , chemistry , titratable acid , food science , sugar , coffea canephora , chlorogenic acid , coffee bean , green coffee , horticulture , biology
This study aimed to investigate the physicochemical characteristics of Ethiopian Coffea arabica cv. Heirloom coffee extracts with various roasting conditions. Green coffee beans were roasted at four different conditions (Light-medium, Medium, Moderately dark, and Very dark) and used to extract espresso and drip coffee. Moisture content in coffee beans was decreased as the roasting degree increased. The contents of crude fat and ash were lower in the Light-medium roasted coffee beans than in green coffee beans but increased as the roasting degree increased. The values of lightness (L * ), redness (a * ), yellowness (b * ), and browning index of coffee extracts were decreased as the roasting degree increased. Total dissolved solids in espresso coffee were increased with increasing roasting degree but decreased in drip coffee. In both the extracts, the contents of reducing sugar, titratable acidity, organic acids, and chlorogenic acid were decreased, but that of caffeine was increased with the roasting degree increased.