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- Coffee Science_v.19, 2024
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Coffee Science_v.19, 2024
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(Universidade Federal de Lavras, 2024-07-03)Coffee parchment is one of the most abundant wastes from coffee processing in Colombia, representing 5.8% of dry weight of the berry. This waste has been scarcely characterized, then this work is a complete physicochemical ... -
(Universidade Federal de Lavras, 2024-07-29)The quality of the Arabica coffee drink (Coffea arábica L) is the result of the interaction of several factors, such as climatic conditions, terroir, altitude, nutritional factor, management aspects, stage of fruit maturation, ...
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(Universidade Federal de Lavras, 2024-06-19)Small-scale Argopuro Robusta coffee agroindustry has the potential to harm the environment in every supply chain activity. Even though the waste processing process has been carried out, this is still not enough to reduce ...
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(Universidade Federal de Lavras, 2024-07-05)Water quality plays a crucial role in shaping the sensory attributes and overall taste experience of Espresso Coffee (EC). This study aimed to investigate the influence of water quality parameters, specifically acidity ...
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(Universidade Federal de Lavras, 2024-06-28)Coffee is one of the daily consumed beverages in many countries. It is yielded from coffee beans, which have proceeded through several processes. Several common coffee beans have been produced in Indonesia, such as Arabica, ...
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(Universidade Federal de Lavras, 2024-08-05)Robusta coffee is one of the plantation commodities that popular at home and abroad also as the biggest coffee product from Indonesia. This research aims to analyze the assessment of the level and influence factors of GAP ...
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(Universidade Federal de Lavras, 2024-04-20)Coffee is a beverage whose price is closely related to the characteristics of its flavor, necessitating reliable sensory tests. To quantify their sensory attributes, classic sensorial methods such as Quantitative Descriptive ...
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(Universidade Federal de Lavras, 2024-06-20)Ready-to-drink (RTD) coffee is one of the innovations in coffee beverages that is widely circulated in the market and is quite popular among various groups of people. This study aimed to partially validate the Folin-Ciocalteu ...
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(Universidade Federal de Lavras, 2024-06-17)Coffee has a characteristic taste, aroma and color that attracts its fans. Coffee is one of the drinks most consumed after mineral water. Annual coffee consumption is estimated at around 500 billion cups/year. Coffee ...
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(Universidade Federal de Lavras, 2024-06-17)There are divided opinions regarding sensory quality of mechanically demucilaginated (MD) coffee versus coffee that has undergone conventional fermentation (biological demucilagination). Fermenting and washing (wet process) ...
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(Universidade Federal de Lavras, 2024-06-18)Conilon coffee (Coffea canephora Pierre ex A. Froehner) is an important crop in Brazil, and this culture is widely grown in Espírito Santo State. Intercropping this species has been adopted for better use, profitability, ...
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(Universidade Federal de Lavras, 2024-07-29)The coffee processing industry is experiencing a continuous rise in residues due to increased coffee-cherry production. However, the utilization of coffee parchment, which contains toxic compounds, remains limited and ...
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(Universidade Federal de Lavras, 2024-07-03)In this work, the effect of the water-coffee ratio, time, and stirring speed, on the total soluble solids, extraction rate, titratable acidity, and extraction yield was evaluated for the percolation of coffee in a horizontal ...
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(Universidade Federal de Lavras, 2024-06-13)The purpose of the presented work was to assess the viability of microcapsules containing Bacillus coagulans. These microcapsules were produced through spray drying and employed two different combinations of wall materials. ...
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(Universidade Federal de Lavras, 2024-07-29)Coffee drinks are trendy drinks around the world, and they usually contain caffeine. However, this research focuses on creating a coffee drink that does not contain caffeine so that those who cannot consume it can enjoy ...
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(Universidade Federal de Lavras, 2024-05-08)Coffee roasting is considered an important process that influences coffee cupping quality, nutrient composition, and consumer preference. Complex chemical reactions during the roasting process can change the chemical ...
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(Universidade Federal de Lavras, 2024-05-02)The aim of this study was to evaluate the floristic and phytosociological compositions of weeds and the influence of cover crops between rows of organic and conventional coffee plantations. The assessment of weeds was ...
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(Universidade Federal de Lavras, 2024-06-13)The Gayo Highlands is one of the largest Arabica coffee producing areas in Indonesia. Wine coffee processing is currently very popular in the Gayo Highlands. This study aims to determine of physicochemical and sensory ...
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(Universidade Federal de Lavras, 2024-04-30)The aim of this investigation was to compare the quality of coffee produced by dry fermentation using wet and honey-type methods in three farms located in southwestern Colombia through an ex post facto study. Specialty ...
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(Universidade Federal de Lavras, 2024-06-17)Dried coffee peel or cascara as coffee waste is a potential ingredient that still contains phytochemical substances such as polyphenol and clorogenic acid. Cascara can be used in making kombucha. Kombucha is a functional ...
