Physicochemical characteristics of Ethiopian Coffea arabica cv. Heirloom coffee extracts with various roasting conditions

• Published in: Food science and biotechnology Vol. 30; no. 2; pp. 235 - 244
• Main Authors: Kim, Inyong, Jung, Sunyoon, Kim, Eunkyung, Lee, Jin-Wook, Kim, Chan-Yang, Ha, Jung-Heun, Jeong, Yoonhwa
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.02.2021; Springer Nature B.V; 한국식품과학회
• Subjects: Acidity; Beans; Browning; Caffeine; Chemistry; Chemistry and Materials Science; Chlorogenic acid; Coffea arabica; Coffee; Coffeehouses; Food processing; Food Science; Moisture content; Nutrition; Organic acids; Roasting; Total dissolved solids; Water content; 식품과학; Roasting; Physicochemical characteristics; Coffee; cv. heirloom; Coffea arabica cv. heirloom
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-020-00865-w

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.