Coffee Science_v.19, 2024

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Descriptive sensory tests for evaluating Coffea arabica: A systematic review
(Universidade Federal de Lavras, 2024-04-20) Nascimento, Manuella Oliveira; Ombredane, Alicia Simalie; Oliveira, Livia de Lacerda de
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 Analysis (QDA) can be useful. However, uncertainties persist due to protocol variations, which made uncertain the quality of these protocols in evaluating coffee. This study aimed to conduct a systematic review to assess the quality of QDA protocols used for assessing Coffea arabica’s sensory attributes. The review encompassed various critical protocols control points, including pre-test procedures, coffee processing and preparation techniques, test application and data collection procedures. It was also summarized key attributes, highlighting factors impacting coffee’s sensory traits and bias risk of the studies. As the main results, it was saw that the studies have many limitations, such as not citing or controlling critical points in the tests procedures and application, which made most studies having a medium-high bias rating. The primary sensory results findings of the studies included topics such as the impact of brewing time, chemical compounds associated with sensory attributes and the effect of various roasting techniques on the sensory qualities of coffee. In conclusion, standardizing sensory evaluations in future research could enhance consistency and accuracy, yielding less biased results.
Exploratory evaluation of dry fermentation of specialty coffee from Nariño-Colombia, -using wet and honey-like methods
(Universidade Federal de Lavras, 2024-04-30) Guevara, Cindy Estefanía Córdoba; España, Mayerlyn Nathaly Ortega; Solarte, Fernanda Elizabeth Cabrera; Chaves, Erick Fernando Collazos; Troya, Arsenio Hidalgo; Bucheli, Andrés Darío Pantoja; Gutiérrez, Nelson Humberto Hurtado; Romo, Dolly Margot Revelo
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 coffee was produced and studied according to a post-harvest protocol that utilized traditional practices. The study revealed that the quality of coffee is primarily affected by postharvest processing (57.6%) and the coffee farm (37.9%). The honey-like processing method employed on La Mina farm obtained the highest overall quality score, as determined by the Specialty Coffee Association (SCA). The variation in the cup quality occurred due to the variation in the different attributes. The overall impression, fragrance/aroma, body, and flavor were the primary contributors to the total score quality variance (34.9%), whereas acidity, aftertaste, and balance accounted for 26.1% of the total variance. Regarding the environmental, physicochemical, and microbiological parameters, the principal component analysis showed that the bottom temperature (BT), surface temperature (ST), middle temperature (MT), aerobic mesophilic bacteria (AMB), and °Bx accounted for 29.5% of the variance. Also, yeast, pH, LAB, and AAB accounted for 27.3% of the total variance. The highest correlation with the final cupping score was recorded for MT, ST, environmental temperature (ET), BT, Enterobacteria, and relative humidity (RH). Pre-fermentation was found to increase the microbial count, and longer dry fermentation durations of depulped coffee promoted the growth of beneficial microbial populations. The process revealed interesting relationships between temperature-AMB and degrees Brix (°Bx), and between yeast-lactic acid bacteria (LAB) and acetic acid bacteria (AAB).
Coverage plants in coffee production systems as weed control
(Universidade Federal de Lavras, 2024-05-02) Barros, Vanessa Maria de Souza; Thimothee, Jean Alex; Rodrigues, Rafael Jorge Almeida; Gonçalves, Adenilson Henrique; Medeiros, Fernanda Carvalho Lopes de; Ferreira, André Dominghetti; Carvalho, Gladyston Rodrigues
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 carried out in two seasons (dry and rainy) in 2019 and 2020. A square made from welded iron bars of 0.50 x 0.50 m (0.25 m2) was launched four times in each block randomly, avoiding overlap, totaling 4.0 m2 of sampled area. A total of 41 weed species were found and described, which were distributed in 38 genera and 19 families with the predominance of Poaceae and Asteraceae. The most abundant species were Cyperus sp. and Urochloa decumbens Staf. that occurred simultaneously in all treatments and showed greater importance (IVI) among weeds. The similarity index is generally low, indicating that the weed community was affected by the presence and absence of cover crops.
Effect of coffee roasting on the cupping quality of coffee
(Universidade Federal de Lavras, 2024-05-08) Ting, Kuan-Fu; Chen, James C.; Chen, Tzu-Li
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 constituents of green coffee, thereby affecting its flavor and compositions. To the best of our knowledge, using the same roasting time, roasted bean color, or final roasting temperature but different time-temperature profiles will cause different cupping qualities. This study aimed to determine and quantify how the different roasting time-temperature profiles affect light-roasted coffee cupping qualities, such as flavor, aftertaste, acidity, body, balance, and overall. Herein, a rising (ROR) temperature rate between 150 °C and 185 °C was found to be the most important roasting stage affecting the cupping quality of light-roasted coffee. Moreover, the roast profile was not found to influence the coffee body during light roasting.
Physicochemical and sensory profile of commercial wine coffee in the Gayo Highlands, Indonesia
(Universidade Federal de Lavras, 2024-06-13) Muzaifa, Murna; Abubakar, Yusya; Nilda, Cut
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 characteristics of commercial wine coffee in Gayo Highlands. Samples were obtained from active wine coffee producers in Central Aceh and Bener Meriah. Analysis was carried out on coffee beans and brewing, including analysis of bean size, moisture content, color, pH, total dissolved solids (TDS), total phenolic content (TPC), and cupping quality. The results found that Gayo arabica wine coffee has a medium size, moisture content of 8.53%-11.67%, and yellow to brown color. Physicochemical characteristics of brewed wine coffee also showed varying results. The pH of coffee wine brewing ranges from 4.68 to 4.95, TDS 3.93 to 4.5 oBrix, and TPC 12.82 to 30 GAE mg/g. Sensory analysis was conducted using the cupping test method. The cupping score of wine coffee on each attribute varied, except body and sweetness. The wine coffee aroma obtained was 6 (good) to 7.75 (very good), wine coffee flavor 6 (good) to 7.5 (very good), wine coffee aftertaste 6 (good) to 7.0 (very good), wine coffee acidity 6 (good) to 7.0 (very good), wine coffee balance 6 (good) to 6.75 (good), overall wine coffee 6 (good) to 7 (very good). Specific fruit aroma characteristics that dominated the coffee wine were pineapple, banana, passion fruit, lemon/lime, and berries. Aroma characteristics related to fermentation, namely winey, vinegar, overripe, and soury were detected in all wine coffee samples. Further research is needed to analyze the more complex chemical components of wine coffee (volatile and non-volatile) and their correlation with brewing quality to obtain more comprehensive scientific information on wine coffee quality.
Evaluation of Lactobacillus Coagulans in the design of coffee-based probiotic beverages by using different preparation methods
(Universidade Federal de Lavras, 2024-06-13) Ormaza-Zapata, Angela María; Barona, neyder Rodríguez; Arango, Félix Octavio Díaz
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. The evaluation was carried out within the context of creating coffee-based beverages using nine distinct preparation methods. Various characteristics of the microcapsules were measured, including solubility, wettability, hygroscopicity, moisture content, and water activity. Sensory analysis was used to determine the proportion of probiotic incorporation in the roasted and ground coffee. Moreover, the viability and count of probiotics were quantified in the nine preparations, both in cold and hot water. Among the preparation methods, the Chemex approach demonstrated enhanced viability when utilized for hot water preparation, while the Cold Tower method excelled in cold water scenarios. The outcomes of the study underscore the considerable potential of Bacillus coagulans in developing coffee-based probiotic beverages. These beverages exhibit noteworthy chemical, sensory, and functional stability.
Coffee and blood pressure
(Universidade Federal de Lavras, 2024-06-17) Nurvita, Silvia; Rizkaprilisa, Windy
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 contains a lot of caffeine and other chemical compounds. Coffee having a positive impact on health, also has a negative impact on health. The negative impact of coffee on health is that coffee affects blood pressure (BP) and the risk of hypertension. This research aims to determine the effect of coffee on blood pressure according to existing research. This research method uses the Literature Review (LR) research type. The article inclusion criteria used for this research were articles published in 2020-2023 with the keywords coffee, blood pressure, the relationship between coffee and blood pressure, the effect of coffee and blood pressure. This research found three articles that met the inclusion criteria for this research. The results of this research explain that three articles, there are two articles which prove that coffee consumption has no effect on blood pressure, but there is one article which shows that the duration of coffee consumption has an effect on systolic blood pressure. The conclusion of this literature study from these three articles can be concluded that on average coffee consumption has no effect on blood pressure. Coffee that is good for health is pure coffee that is brewed without a sugar.
Chemical and microbiological characteristics of kombucha made from robusta cascara and green tea
(Universidade Federal de Lavras, 2024-06-17) Parwiyanti; Nurrocmah, Siti Iliyo; Malahayati, Nura
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 drink made of fermenting tea and sugar with using symbiotic culture of bacteria and yeast (SCOBY) as starter. The addition of cascara and combination with green tea could potentially improve nutritional values on kombucha. This study aimed to evaluate the chemical and microbiological characteristics of kombucha made from robusta cascara and green tea. This study used Completely Randomized Design with one treatment factor namely combination of robusta cascara and green tea (100%:0%; 75%:25%; 50%:50%; 25%:75%; 0%:100%). The treatment repeated three times. The parameters observed were total polyphenol content, total titrated acid, total dissolved solid, pH, and total lactic acid bacteria. The result showed that combination of robusta cascara and green tea had significant effects on all parameters. The increased of green tea proportion in treatments could increase content of total titrated acid from 0.0032% (kombucha with 100% robusta cascara) to 0.0048% (kombucha with 100% green tea) whereas total dissolved solid from 0.0667% Brix to 9.1333% Brix and pH values from 3.6000 to 3.4667 slightly decreased in ombucha.The higher polyphenol content in the raw material the higher total polyphenol obtained in kombucha reflected on 100% green tea kombucha with 0.2245 mg GAE/mL. Total lactic acid bacteria of kombucha obtained at 3.3760 log CFU/mL to 4.3917 log CFU/mL.
Effect of demucilagination and soaking in water with organic acids on the microbial, chemical, and sensory characteristics of coffee (Coffea arabica)
(Universidade Federal de Lavras, 2024-06-17) Ponce, Jorge Alfredo Cardona; Mejía, Luis Fernando Maldonado
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) requires high amounts of water that has contaminating effects upon its completion. Studies indicate that MD with soaking in organic acids could develop similar sensory quality to wet processed coffee. Organic acids are bioactive compounds that are naturally produced during conventional fermentation, which is why coffee has unique characteristics in the final cup profile. This study was conducted to assess the effects of soaking with organic acids (citric, ascorbic, and acetic) on the microbial, chemical, and sensory attributes of MD coffee. A Completely Randomized Design (CRD) was used, with a factorial arrangement (2×4+2) for a total of 10 treatments. The treatments were two soaking times (24 and 48 hours) and four soaking solutions (citric, ascorbic, acetic acid and water) in coffee with mechanical demucilagination, one treatment with mechanical demucilagination and one with fermentation and washing, both without soaking or acids. Microbiological counts of fungi, yeasts, and lactic acid bacteria (LAB) were carried out before and after soaking. Sensory characteristics were evaluated through cupping and chemical content and properties were studied by liquid chromatography and spectrophotometry. Microbial population demonstrated normal succession throughout the experiment with LAB been the most prevalent family during MD and fermentation. Soaking coffee in acid solutions maintained overall cupping scores with different attributes being detected by panelists. Phenolic compounds, caffeine and chlorogenic acids increased in soaked samples (acetic acid) but were similar to the control (fermentation). Flavonoid content ranged from 22 to 35 mg EC/g and was higher in samples soaked in acids compared to the controls. Green coffee extracts in general showed antioxidant activities greater than 80.9% comparable to other studies. Soaking time did not improve the quality characteristics of the coffee, but the type of acid used was able to modify the content and proportion of various families of chlorogenic acids in green coffee and total polyphenols, while maintaining sensory properties in comparison to fermented coffee.
Can season and intercropping Conilon coffee favor predatory ant species?
(Universidade Federal de Lavras, 2024-06-18) Martins, David dos Santos; Fornazier, Maurício José; Abonizio-Santos, Marlina Ribeiro; Guarçoni, Rogério Carvalho; Teixeira, Alex Fabian Rabelo; Magalhães, Fabrício Severo; Souza-Campana, Débora Rodrigues; Maria Santina de Castro, Maria Santina de Castro
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, and sustainability of the cultivated area. Intercropping provides higher shading and may favor edaphic fauna that plays an important ecological function in the soil. Ants are part of the edaphic meso - and macrofauna, considered ecosystem engineers and actively participate in pest predation. The goal of the study was to evaluate predatory ant richness in Conilon coffee in monoculture and intercropped with teak or Australian cedar. Furthermore, the influence of these crops on the richness of predator ant communities in the dry (winter) and rainy (summer) seasons was analyzed. The study was conducted in the municipality of Sooretama, northern Espírito Santo State (Brazil) using pitfall soil traps. Ant communities were analyzed with their distribution in trophic guilds. The richness of predatory ants (predatory and generalist omnivore predatory ant species) was studied in Conilon coffee in monoculture and intercropped with teak (Tectona grandis L.f.) and with Australian cedar (Toona ciliata M. Roemer), in the dry (winter) and wet (summer) seasons. A total of 49 ant species were collected, 29 predatory and 15 generalist omnivore predatory ant species were identified, and 16 ant species were recorded for the first time in Espírito Santo State. Conilon coffee cropping systems did not affect the richness of predatory or generalist omnivore predatory ant species, however, summer favored the occurrence of total predatory ants (generalist omnivore + predators); intercropping Conilon coffee did not favor predatory ants. The presence of predatory species is important for natural pest control, consequently improving crop sustainability. However, new research must be done to evaluate other Conilon coffee intercropping for a longer period.
System dynamic model of green supply chain management robusta coffee Argopuro in Indonesia: A case study
(Universidade Federal de Lavras, 2024-06-19) Purnomo, Bambang Herry; Ni’maturrakhmat, Viko Nurluthfiyadi; Wibowo, Yuli
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 the environmental impact. Performance measurement of Green Supply Chain Management (GSCM) in the business is complex because it considers environmental indicators and operational business as a whole. GSCM performance is also dynamic because the behavior of the supply chain system often changes over time. Therefore, it is necessary to develop a performance diagnosis model that has complex and dynamic characteristics through a system dynamic model. This research aims to diagnose and improve the GSCM performance index for currently and future using a system dynamic model. The scope of the model starts from harvesting coffee cherries to selling processed products. Research result shows that there are 13 performance indicators. The indicator values are then determined using the system dynamic model to obtain an index value of GSCM. The simulation results show that in 2023, the GSCM performance value will be 35.40, which is included in the good enough status, and 2035 the performance value increase by 54.8. To improve its performance, an optimistic scenario is used. This scenario is built by providing intervention to increase the percentage of waste processing by 90% for solid waste and 70% for liquid waste. Increase the number of pickup trucks by 4 units and reduce the motorcycle by 45 units to be more optimal and reduce the amount of emissions produced. The simulation results show that with that scenario the GSCM performance index was successfully increased to 68.2 (good status) in 2035.
Effect of storage duration on phenolics stability in ready-to-drink coffee beverage
(Universidade Federal de Lavras, 2024-06-20) Herawati, Dian; Davin, Christophorus; Yuliana, Nancy Dewi; Yulianti, Yulianti
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 method for phenolic compounds analysis in ready-to-drink (RTD) coffee and determine the effect of storage time on the stability of phenolic compounds in RTD coffee. Coffee drinks were made from Robusta coffee extract added with other ingredients (sugar and potassium sorbate), pasteurized, hot filled into plastic cups, and stored at room temperature (25 – 28 oC) for 0, 2, 4, 6, and 8 weeks. Two proposed methods (Folin-Ciocalteu methods) for routine phenolic analysis (Total phenolic content (TPC) and total tannin content (TTC)) in RTD coffee were partially validated. In general, partial validation parameters of TPC gave more satisfying results, such as linearity (R2 = 0.9991); precision (RDS < 2/3 RSDHorwitz); recovery (109%) and sensitivity (LOD = 14.20 mg L-1). Phenolic stability in RTD coffee was evaluated using the Folin-Ciocalteu method (TPC and TTC) and HPLC method (individual caffeoylquinic acids (CQAs) (3-CQA, 4-CQA, and 5-CQA)). In general, TTC values in all storage time were higher than TPC values because the TTC method had higher recovery (132%). Furthermore, the three parameters observed (TPC, TTC and CQAs) experienced significant degradation during storage. The decrease percentage of TPC and TTC during 8 weeks of storage was 11% (from 63 to 55 mg/100 mL) and 10% (160 to 143 mg/100 mL), respectively. Meanwhile, 5-CQA was the most sensitive CQAs and its degradation for 8 weeks of storage reached 19% (from 28 to 23 mg/100mL ). TPC is recommended for monitoring the effect of storage duration on phenolic compound stability in RTD coffee and analysis of 5-CQA as the most unstable individual phenolic may support the monitoring.
Analysis of shape features by applying gain ratio and machine learning for coffee bean classification
(Universidade Federal de Lavras, 2024-06-28) Septiarini, Anindita; Hamdani, Hamdani; Sela, Enny Itje; Hidayat, Nurul; Afuan, Lasmedi
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, Robusta, Liberica, and Excelsa. Nevertheless, many coffee fanatics are unable to distinguish the various coffee bean types visually based on those shapes. Accordingly, it is necessary to classify the types of coffee beans. The work applied training and testing steps. Both involved ROI detection, pre-processing, segmentation, feature extraction, selection, and classification. Image processing was used in ROI detection, pre-processing, and segmentation to simplify the procedure and separate the coffee bean from the background. The feature extraction produced 14 shape features to distinguish the coffee bean’s class, but the proposed method’s performance has yet to reach the optimal result. The gain ratio was used to reduce the features; hence, only 4 features were selected, including aspect ratio, eccentricity, equivalent diameter, and area. These features were utilized as input data for classification using Naive Bayes, Artificial Neural Network (ANN), Support Vector Machine (SVM), C4.5, and decision tree. The proposed method used 4 features and a decision tree classifier. The local dataset has 400 coffee bean photos in four classes of 100 images each. The photos were divided for training and testing using k-fold 10 cross-validation. The accuracy evaluation parameter reached 0.995.
Physicochemical characterization of coffee parchment of species Coffea arabica variety Castillo®
(Universidade Federal de Lavras, 2024-07-03) Campuzano, Francisco; Escobar, Diana Marcela; L., Ana María Torres
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 characterization of coffee parchment of the species Coffea arabica variety Castillo®. The coffee parchment composition was studied, determining the fractions of cellulose (49 %), hemicellulose (21 %), lignin (28 %), and inorganics (3 %) presented. Also, FTIR analysis was made to explore the different functional groups of the constituent molecules and confirm their presence, likewise the thermal profile was determined to confirm the composition and explore the thermal stability of this waste. Crystallinity was determined by the Segal method using XRD. A morphological analysis by SEM and a granulometric analysis of this raw material is also presented. All these analyses are important for proposing alternative uses of coffee parchment, such as obtaining cellulose.
Effect of extraction processing parameters using a ribbon blender on the physicochemical properties of coffee
(Universidade Federal de Lavras, 2024-07-03) Barriga, Paula Andrea Mayorga; Pardo, Ruth Yolanda Ruiz; Moreno, Fabian Leonardo Moreno
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 ribbon blender equipment. The coffee extract was obtained in a pilot unit at a constant temperature of 85°C and varying the water-coffee ratio from 4:1 to 10:1; the stirring speed between 30 and 95 RPM and the extraction time from 10 to 60 minutes. It was determined that the water-coffee ratio was the factor that had a significant influence on all the response variables, while time and stirring were significant for the extraction rate and titratable acidity. The optimal setup among the studied conditions was using a water temperature of 85°C, a water-coffee ratio of 4:1, and a stirring speed of 66 RPM for ten minutes. At these conditions, an extract of 5.85% TDS, 14.54% as yield, an extraction rate of 654.8 g/h, and a content of 5.62 mg of CGA/mL was obtained. Hence, this study presents an alternative process to obtain coffee extract in producing soluble coffee at a low industrial scale.
Influence of water quality on CO2 degassing and sensory attributes in lampung robusta espresso
(Universidade Federal de Lavras, 2024-07-05) Haviz, Muhammad; Djana, MIftahul; Nandini, Ni Putu Ariessa; Eltri, Amandha Putri; Fahrani, Nadila Aura; RIna, Oktaf
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 (pH) and total dissolved solids (TDS), on CO2 degassing kinetics and sensory characteristics in Lampung Robusta espresso. Five different brands of bottled water were utilized for EC extraction, and their impact on CO2 degassing behavior, pH, TDS, and sensory attributes was evaluated. Analysis of variance (ANOVA) and Tukey’s Honest Significant Difference (HSD) post-hoc tests were employed to assess the significance of differences in CO2 degassing levels among water brands. Two-way ANOVA was used to examine variations in pH and TDS before and after espresso extraction. Sensory evaluation by trained panelists was conducted to assess sensory characteristics. ANOVA revealed significant differences in CO2 degassing levels among water brands (F= 41.21, p= 1.41E-16), with specific brand pairs exhibiting significant variations identified by Tukey’s HSD test. Brand D water maintained the lowest average CO2 emissions (865 ppm) compared to other brands, indicating its potential in stabilizing the release of CO2 during the EC extraction. Two-way ANOVA demonstrated significant differences in pH (F= 38380.37, p < 0.001) and TDS (F= 1178385, p < 0.001) among water brands before and after espresso extraction. The highest TDS elevation observed in brand A post-extraction (7258 ppm) suggests a potential for over-extraction. The lowest final pH in EC was recorded with brand B (5.11) and the highest final pH of brand A (5.32) Sensory evaluation revealed variations in aroma, acidity, bitterness, body, crema, sweetness, mouthfeel, and flavor notes among espresso samples prepared with different water brands. This study highlights the significant impact of water quality on CO2 degassing and sensory attributes in Lampung Robusta espresso.
Roasting variations and brewing methods in the preparation of clear Coffee Beverages from Gayo Arabica Coffee
(Universidade Federal de Lavras, 2024-07-29) Sulaiman, Ismail; Marsyanda; Erika, Cut
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 it. The resulting coffee drink is a colorless coffee drink. The coffee production process initially produces a black-colored drink, but it can turn it into a clear-colored drink through distillation and chemical methods. This research aims to study the process of making clear coffee by varying roasting and brewing levels with various variations to obtain clear-colored coffee and low caffeine levels. Preparation of clear coffee drinks is done by brewing espresso and Tobruk, which is then analyzed for pH, caffeine, and color tests on the results of the clear coffee drink. Based on the ranking test on each parameter tested on clear coffee drinks, the best treatment is using the distillation method, espresso brewing, and medium roasting level. The analysis results of this selected formulation produced a transparent beverage color (clear), pH 3.5, and caffeine levels of 4.639 mg/mL.
Converting Arabica Coffee Parchment into value added products: Technical and Economic Assessment
(Universidade Federal de Lavras, 2024-07-29) Setiawan, Adi; Sitepu, Billy B.; Muhammad; Anshar, Khairul; Riskina, Shafira; Nurjannah, Siti; Hakim, Lukman
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 requires further investigation. This study aims to convert coffee parchment into biochar for potential use as a raw material for porous carbon material. The research was conducted using a purpose-built pilot-scale reactor. The goal was to address challenges related to operational cost, simplicity in operation, and maintenance, utilizing the Net Present Value (NPV) approach. Results indicated that coffee parchment comprised 34.5% biochar, 42.15% bio-oil, and balanced un-condensable-gas. Additionally, biochar products consisted of 42.02% fixed carbon and 38.63% volatile matter. The pyrolysis equipment designed for coffee parchment showcased economic viability, considering optimized annual operating days and scalability for production.
Physicochemical and sensory analysis of coffee: A determination in different parts of the plant
(Universidade Federal de Lavras, 2024-07-29) Sousa, Rachel Machado de; Paiva, Leandro Carlos
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, harvest, among others. The objective was to evaluate the physical-chemical quality of coffee fruits, through the soluble solids content of coffee beans, in different parts of the plant, in order to define which position/location on the plant presents the best results in relation to sensory attributes of the drink. The analysis of soluble solids (SS) in ºBrix of cherry and raw coffee, mass grains (MMG) and sensory evaluation, the Catuaí IAC 144 variety presented better results in relation to the Paraíso MG 419- 1 variety. Regarding electrical conductivity (EC), total titratable acidity (TTA) of raw coffee, pH, color the results of the two varieties were representative for quality, the values found in the analyzes are within the defined ranges. The experimental design used was randomized blocks and each variety was harvested in three blocks. Each block consisted of a plant, each plant was divided into twelve subdivisions. The treatments were arranged in a 12x2x3 factorial scheme and subjected to analysis of variance (ANOVA) and the means compared using the Scott Knott post hoc test with a significance level (p-value ≤ 0.05). The correlation matrix was used between the variables under study, in order to verify whether there is a linear relationship or not between the variable’s soluble solids ºBrix of cherry and raw coffee, aroma and body of the drink with the final average score of the tasters. Interpreting the generated equation, there is an association between body and final score, when increasing one unit in the body, an increase of 2.21 in the final score is expected. The positions on the coffee plant, upper third and lower third, in relation to the varieties Catuaí IAC 144 and Paraíso MG 419-1, were the most promising from the perspective of the results found in the physical-chemical and sensorial analysis.
Factors influencing GAP implementation on Robusta Coffee Farms in the Mountains of Indonesia
(Universidade Federal de Lavras, 2024-08-05) Amrulloh, Atho’; Hani, Evita Soliha; Hariyati, Yuli; Soetriono; Harsono, Soni Sisbudi
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 implementation on coffee farmers in the Raung Argopuro Mountains region of Indonesia. The research was carried out in Bondowoso and Jember districts as one of the largest coffee producing centers in East Java with the coffee planting area located in the production forest area owned by Perhutani. The research data uses primary data from the results of assessing the level of GAP implementation among coffee farmer group members using an assessment model that refers to the 2014 RI Minister of Agriculture Regulation through actual assessments and in-depth interviews regarding implementation in the field. The method for determining and collecting data samples was carried out deliberately based on a multi-cluster random sampling model on members of a farmer group of 300 Robusta coffee farmers, divided into 150 coffee farmers in Bondowoso district and 150 coffee farmers in Jember district. Descriptive data analysis was used to see the level of GAP implementation by coffee farmers and logit model regression analysis was used to see the factors that influence the level of GAP implementation by coffee farmers in the research area. The research results show that the level of GAP implementation is divided into high and low implementation. The variables age, number of family members, land area and price variables are variables that have a positive and significant impact.