(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.
