Coffee Science
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Item Effects of displacement speed and rod vibration frequency on the efficiency of mechanized coffee harvesting(Editora UFLA, 2025-03-07) Amâncio, Márcia Eduarda; Volpato, Carlos Eduardo Silva; Abreu, Amara Lana de; Correia, Kirsthenn Luciano Ranulfo; Barbosa, Ronald Leite; Dadalto, Juliana Pinheiro; Zanella, Marco AntonioMechanized harvesting of coffee plantations in Minas Gerais has grown rapidly due to its benefits, including increased productivity and reduced labor costs. However, these benefits can only be realized if the harvesting process is properly adjusted to align with the capabilities of the harvesting machine and the specific conditions of the crop field. This study aimed to evaluate the effects of harvester displacement speed and rod vibration frequency on harvesting efficiency and coffee fruit yield. A 3 × 3 factorial design was employed, testing three displacement speeds (600, 800, and 1000 m·h⁻¹) and three vibration frequencies (15, 16.7, and 18.3 Hz). Parameters of the crop were assessed prior to the mechanized harvesting process, including the load of hanging fruits, fruit ripeness, and fallen fruits on the ground. Immediately after the harvest, the following parameters were evaluated: (i) harvesting efficiency, (ii) volume of harvested coffee fruits, and (iii) volume of fallen coffee fruits during mechanized harvesting process. Each treatment combination was tested on 12 plots, and data were analyzed using ANOVA followed by Tukey’s test for pairwise comparisons. Results showed that vibration frequency significantly affected both harvested volume and fruit loss, with notable differences between frequencies. The highest harvesting efficiency was achieved at a displacement speed of 1000 m·h⁻¹, while 600 m·h⁻¹ provided greater consistency across frequencies. These findings highlight the critical role of optimizing speed and vibration parameters to enhance mechanized harvesting efficiency and minimize fruit losses, offering valuable insights for improving coffee production practices globally.Item Effect of Ethyl Acetate Concentration on Decaffeination of Robusta Coffee From Lombok, Indonesia(Editora UFLA, 2025-05-07) Utama, Qabul Dinanta; Zainuri; Paramartha, Dewa Nyoman Adi; Nofrida, Rini; Anggraeni, Ines Marisya Dwi; Pertiwi, Made Gendis Putri; Rahayu, Novia; Afriansyah, Dilla; NurhasyahDecaffeination is an innovative process in coffee processing to reduce caffeine content while maintaining coffee quality. This study aimed to observe the effect of various concentrations of ethyl acetate solvent on the decaffeination process of Robusta (Coffea canephora) from Lombok and its impact on coffee quality. The decaffeination process was carried out by soaking coffee beans at 50oC for 36 hours with the observed parameters consisting of water content, protein content, ash content, pH, total titratable acidity, and caffeine content. Data were analyzed using ANOVA to see the significance between treatments. The results of this study showed that different concentrations of ethyl acetate had a significant effect on the parameters of water content, protein content, total titratable acidity and protein content while not significant for ash content and pH. A 10% ethyl acetate concentration was identified as the most effective treatment, reducing caffeine content to 0.36%, while preserving protein content (10.47%), total titratable acidity (2.13%), moisture content (9.56%), ash content (3.31%), and pH (5.84). The results of this study indicate that the potential use of ethyl acetate as a solvent in the decaffeination process can provide an alternative added value to coffee products.Item The Influence of Robusta Coffee Grounds Proportion and Fermentation Time on The Quality of Bokashi(Editora UFLA, 2025-04-28) Irfan; Fahmi, Rizal; Fadhil, M.; Sulaiman, IsmailThis research aimed to study the influence of robusta coffee grounds proportion as a mixture of raw materials for bokashi production and fermentation time on the quality of the bokashi. This research was conducted using a Completely Randomized Design with two factors and two replications. The first factor was the proportion of coffee grounds (A; 0, 10, 20, 30%), and the second was fermentation time (F; 0, 10, 20 days). Fish bone meal was added constantly to each sample as much as 5%. The analysis carried out on bokashi included microbial properties (total colony counts; TCC), temperature, chemical properties (pH value, water content, C, N, C/N ratio), descriptive organoleptic test (texture, colour, aroma), and plant growth test. The results showed that bokashi, with the addition of coffee grounds had better pH value, C content, and plant height, while worse in N content and C/N ratio. However, the C/N ratio value still met the standard (<20). There was no difference in pH, C, N, C/N ratio, and plant height among coffee grounds addition of 10% to 30%. The organoleptic characteristics of bokashi generally tend to be improved with fermentation time, although there was no difference among F2 and F3. The two best bokashi, namely A2F3 (10% coffee grounds and 20 days of fermentation) and A3F3 (20% coffee grounds and 20 days of fermentation) had similar characteristics, but A3F3 was the best since it had very significantly better plant height. The best experimental condition for the production of the bokashi was 20% coffee grounds proportion with 20 days of fermentation time.Item Total phenolic content and antioxidant capacity in Muscodor spp. inoculated seedlings of coffee cultivars of Brazil(Editora UFLA, 2025-06-04) Mourão, Bárbara; Bertolucci, Suzan Kelly Vilela; Guimarães, Sarah da Silva Costa; Coelho, Adriane Duarte; Rocha, João Pedro Miranda; Carvalho, Júlia Helena Gomes de; Pedroso, Márcio Pozzobon; Cardoso, Patrícia GomesFungi of the genus Muscodor have received considerable attention for producing volatile and non-volatile organic compounds with biological activity. The objective of this study was to determine the total phenolic content and antioxidant capacity in two coffee cultivars (Catuaí Vermelho and Topázio) inoculated with the endophytic fungi Muscodor coffeanum and Muscodor sp. and in fungal extracts, as well as to characterize the phenolic compounds and trigonelline produced by isolates of Muscodor. Seeds of Coffea arabica (Catuaí Vermelho and Topázio cultivars) were inoculated with twelve fungal isolates and grown in a greenhouse for 24 months. The results showed that the cultivars inoculated with M. coffeanum (CML 4019) had the highest production of total phenolic content and antioxidant capacity. The presence of total phenolic content showed a direct correlation with antioxidant activity. Total phenolic content and antioxidant capacity varied among different Muscodor isolates. The phenolic profile of Muscodor extract determined by HPLCDAD showed the production of catechin, vanillin, and the caffeic, chlorogenic, ferulic, gallic, o-coumaric, p-coumaric, and syringic acids and the alkaloid trigonelline. These endophyte fungi associated with the coffee fruit can improve the quality of the beverage.Item Yield Stability of Indonesian Coffee Production - Comparison Between Arabica and Robusta(Editora UFLA, 2025-06-03) Ma'ruf, Muhammad Imam; Bacsi, Zsuzsanna; Hollósy, Zsolt; Kamaruddin, Citra Ayni; Astuty, SriCoffee is a significant commodity in Indonesia, and the two most widely cultivated coffee species are Arabica and Robusta. This study aims to compare the yield stability of Arabica and Robusta coffee in Indonesia, and the performance of regions from the viewpoint of yield stability. Using the Yield Stability Index, the study measures yield stability over a 10-year period (2011-2020) using data from Directorate General of Estates, Ministry of Agriculture. Results show, that the two coffee varieties considerably differ in their stabilities, and the stability of yields across regions also show large discrepancies. While Robusta yields were stable in all the 33 analyzed regions, though to a different extent, for Arabica, produced in 20 regions, only 4 could produce stable yields. The yield stability of Indonesian coffee is influenced by a complex interplay of environmental factors, agronomic, and socio-economic factors. Mitigating these yield stability challenges requires a multifaceted approach.Item Determinants of the helpfulness of specialty coffee reviews on Amazon(Editora UFLA, 2025-03-20) Patiño Giraldo, Lida Valentina; Arango Pastrana, Carlos Alberto; Osorio Andrade, Carlos FernandoWith the increasing volume of online reviews on platforms like Amazon, customers must put considerable effort into isolating useful information from irrelevant or ambiguous content. One solution implemented by e-commerce sites to address this challenge is product review systems, where customers can vote on whether they find a review helpful, thereby reducing uncertainty in purchase decisions. Therefore, it is crucial to understand what makes a review helpful and how to enhance customer access to these valuable reviews. This study aims to analyze the content characteristics of online reviews that influence their perceived helpfulness in the context of specialty coffee products sold on Amazon. A content analysis was conducted on 2369 reviews to identify elements that contribute to their informational value. Subsequently, a zero-inflated negative binomial regression model was applied to test the hypotheses, addressing issues of overdispersion and an excess of zeros in the response variable. The findings suggest that aspects such as multimedia format, review depth, and the inclusion of extrinsic product attributes (price and quality) are key factors that enhance review helpfulness. On one hand, the use of images and videos helps consumers visualize the product and understand its features, while detailed and extensive reviews provide more comprehensive information. Moreover, factors like price and quality allow consumers to assess whether the product meets their needs and preferences. These findings are crucial for developing more effective marketing strategies in the coffee industry by providing a more precise understanding of the attributes most valued by consumers.Item Engineering Innovation for Cherry Coffee Wet Processing Using Circulation System and Agitator Grading Machine(Editora UFLA, 2025-04-28) Djafar, Zulkifli; Piarah, Wahyu Haryadi; Djafar, Zuryati; Massaguni, MassriyadyCoffee cherry grading technology is currently advanced, but it is necessary to adjust the sorting method and factors such as the condition of the coffee plantation location which has a limited water source to process wet processing such as semi-wash and full-wash. This study is an innovation of coffee cherry grading machines with semi-wash and full-wash methods that focuses on technology that can be applied to coffee plantation environments that have limited water sources so that the quality of water filtration, water quantity, and quality of coffee beans produced by this innovation are observed. The method used is to design and then measure the performance of the machine including filtration performance, the quantity of soaking media, and the quality of the coffee beans produced. The results of this innovation were successfully carried out by the application of effective water filtration, namely during the semi-wash process, the turbidity value in the Main Tube was 10.42 NTU and the Water Storage was 5.32 NTU. In the full wash process, the turbidity value at the Main Tube is 15.65 NTU and Water Storage is 7.70 NTU. This machine has a capacity of 7 kg of coffee with a volume of 306.79 liters of water required during the process. The quality of the green beans produced following SNI 01-2907-2008 and the visualization of coffee bean results according to the semi-wash green bean standard, which is bluish-green, and the full-wash result looks yellowish-green.Item Effect of Microwave Use on Kawa Daun Production: Production, Composition, and Antioxidant Properties(Editora UFLA, 2025-06-03) Arief, Rastra Gemi Nastiti; Malrianti, Yefsi; Kasim, Anwar; Neswati; SujatmikoKawa daun tea is a drink made of dried coffee leaves from Western Sumatra, offering refreshing benefits for the body. The use of a microwave in the drying process proves to be an effective method due to its significantly high efficiency. Therefore, this study aimed to investigate the impact of varying drying time using microwave on the characteristics of coffee leaves, kawa daun tea, and drinking water, as well as to determine effect of microwave treatment. This study uses a complete random design with ANOVA (Analysis of Variance) and followed by a DNMRT (Duncan’s News Multiple Range Test). The results showed that the difference in drying times significantly affected properties of coffee tea leaves, specifically on the total water-soluble substance test. However, there was no substantial impact on the yield, water level, polyphenols level, caffeine level, and antioxidant activity. The length was also affected by polyphenols level, total soluble solidity, and water solubility antioxidant activity, but did not impact caffeine content test. The maximum time for optimal drying coffee leaves was two minutes with a yield of 35.99% hydration, 4.33% water level, 48.56 mgGAE/g total polyphenols level, 0.56% caffeine level, 63.43% oxidative activity, and 4.61% total water-soluble material. In the chemical analysis of drinking water, the results obtained were total polyphenol content of 28.1 mg GAE/g, caffeine content of 0.45%, total dissolved solids of 1.87%, and antioxidant activity of 88.79%. Thus, it is also concluded that there is no negative effect of drying coffee leaves with a microwave.Item Association Between Black Tea and Coffee Consumption, Socioeconomic Status, and Digestive Disorders: A Case-Control Study(Editora UFLA, 2025-06-04) Asgharzadeh, Vahid; Mahdavipoor, Behroz; Asgharzadeh, Mohammad; Somi, Mohammad Hossein; Hosseini, Mohammad Reza; Ghazani, Hossein Bari; Ozma, Mahdi Asghari; Rashedi, Jalil; Kohkalani, Moein; Rezaei, Seyyed Amin SeyyedThis study aimed to explore the relationship between black tea and coffee consumption and the prevalence of digestive system disorders in the Azeri population of East Azerbaijan, Iran, while considering the influence of underlying social and economic conditions. A case-control study involved 186 patients diagnosed with digestive system disorders and 185 healthy controls. Data were collected via questionnaires that assessed demographic factors, black tea and coffee consumption habits, water intake, and socioeconomic status. We used a rapid urease test to detect Helicobacter pylori infection in the patients. Statistical analyses were performed using the chi-square test, with a p-value less than 0.05 as statistically significant. Black tea and coffee consumption was significantly higher in the patients than in the healthy controls (p < 0.05). Patients also had lower levels of education and financial status. Daily water intake was significantly lower in patients, while consumption of liquids with meals was higher (p < 0.05). Additionally, patients who consumed black tea and coffee after meals had a higher prevalence of digestive disorders. High consumption of black tea and coffee is associated with an increased risk of digestive system disorders, especially among individuals with lower socioeconomic status. These findings suggest that dietary habits, along with underlying social and economic conditions, should be considered when managing digestive health, especially in populations with high black tea and coffee consumption.Item Agricultural Practices, Climate Resilience, and Socioeconomic Factors Influencing Coffee Value and Productivity in Vietnam(Editora UFLA, 2025-05-20) Trung, Ha Quang; Tu, Le Minh; Quang, Luong HongThis study examines the factors affecting coffee value and yield among farming households in Vietnam’s Central Highlands. Utilizing data from the Vietnam Household Agriculture Research Survey and applying ordinary least squares regression, we examine how key variables such as Arabica cultivation, organic certification, input costs, labor, household characteristics, infrastructure access, and climate resilience impact coffee productivity and profitability. The results indicate that increasing the proportion of Arabica coffee significantly enhances both coffee value and yield. Efficient management of economic inputs, particularly irrigation and pesticide use, is found to be crucial in boosting productivity. Household characteristics, including education level and social organization membership, also positively impact coffee yield and profitability, reflecting the role of knowledge dissemination and community engagement. Conversely, high labor costs and remote farm locations negatively affect coffee productivity, while drought events significantly reduce coffee value, highlighting the vulnerability of coffee production to climate change. The findings provide empirical support for policy interventions aimed at strengthening Vietnam’s coffee sector through infrastructure investment, climate adaptation strategies, and the promotion of diversified coffee varieties. Additionally, the study underscores the importance of balancing economic inputs with sustainable farming practices to enhance both environmental and financial resilience.