The effect of roast profiles on the dynamics of titratable acidity during coffee roasting

• Published in: Scientific reports Vol. 14; no. 1; p. 8237
• Main Authors: Anokye-Bempah, Laudia, Styczynski, Timothy, de Andrade Teixeira Fernandes, Natalia, Gervay-Hague, Jacquelyn, Ristenpart, William D., Donis-González, Irwin R.
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 08.04.2024; Nature Publishing Group; Nature Portfolio
• Subjects: 639/166; 639/638; Acidity; Coffea; Coffee; Food processing; Hot Temperature; Humanities and Social Sciences; multidisciplinary; Science; Science (multidisciplinary); Sourness; Statistical analysis; Temperature; Time
• ISSN: 2045-2322; 2045-2322
• DOI: 10.1038/s41598-024-57256-y

Coffee professionals have long known that the “roast profile,” i.e., the temperature versus time inside the roaster, strongly affects the flavor and quality of the coffee. A particularly important attribute of brewed coffee is the perceived sourness, which is known to be strongly correlated to the total titratable acidity (TA). Most prior work has focused on laboratory-scale roasters with little control over the roast profile, so the relationship between roast profile in a commercial-scale roaster and the corresponding development of TA to date remains unclear. Here we investigate roast profiles of the same total duration but very different dynamics inside a 5-kg commercial drum roaster, and we show that the TA invariably peaks during first crack and then decays to its original value by second crack. Although the dynamics of the TA development varied with roast profile, the peak TA surprisingly exhibited almost no statistically significant differences among roast profiles. Our results provide insight on how to manipulate and achieve desired sourness during roasting.