Bem vindo à Biblioteca do Café
O SBICafé é um repositório temático da produção científica das instituições que integram o Consórcio Brasileiro de Pesquisa e Desenvolvimento do Café (Consórcio Pesquisa Café). Seu objetivo é unificar e facilitar o acesso à produção científica das instituições consorciadas, no que se refere a temas relacionados ao agronegócio do café, aumentando assim a visibilidade, o uso e o impacto dos resultados das pesquisas depositadas, no intuito de fortalecer os projetos desenvolvidos em torno do Programa Nacional de Pesquisa e Desenvolvimento do Café (PNP D/Café), aumentando sua produtividade, progresso e recompensas.
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Submissões Recentes
Converting Arabica Coffee Parchment into value added products: Technical and Economic Assessment
(Editora UFLA, 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.
IPR Pérola: Dwarf Arabica coffee cultivar with high resistance to leaf rust and large beans
(Crop Breeding and Applied Biotechnology, 2024-10-04) Sera, Gustavo Hiroshi; Sera, Tumoru; Mariucci Junior, Valdir; Shigueoka, Luciana Harumi; Bortolato, Kawana Silva
IPR Pérola is a Coffea arabica cultivar developed from a cross between IAPAR 59 and Mundo Novo IAC 376-4. It features a dwarf-medium size, high yield, excellent cup quality, a medium-early ripening cycle, and large beans. Additionally, it boasts high resistance to coffee leaf rust.
Effect of demucilagination and soaking in water with organic acids on the microbial, chemical, and sensory characteristics of coffee (Coffea arabica)
(Editora UFLA, 2024-04-30) 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.
Influence of filter holder materials on the physicochemical and antioxidant characteristics of coffee beverages
(Editora UFLA, 2024-09-19) Santos, Wallysson Wagner Vilela; Oliveira, Rodrigo Lira de; Silva, Marcelo Edvan dos Santos; Lucena, Rodrigo Mendonça de; Silva, Suzana Pedroza da
Coffee is one of the most consumed beverages in the world, and this study aimed to evaluate the influence of different manufacturing materials of Koar® filter holders (acrylic, stainless steel, ceramic, and porcelain) on the physicochemical characteristics and antioxidant activity of coffee beverages. The results showed that despite having similar design features (such as outlet diameter, grooves, and angle), the material of each Koar filter significantly affected the extraction dynamics of coffee components, resulting in beverages with distinct physicochemical compositions and antioxidant activities. Through multivariate statistical analysis, similarities were identified between the filter materials and the parameters evaluated. In general, coffee extracts obtained from acrylic and ceramic filters exhibited higher values of total phenolics, ABTS antioxidant capacity, reducing sugars, total soluble solids, and extraction percentage. In addition, coffee drinks from stainless steel and porcelain filters presented higher values of total titratable acidity, electrical conductivity, DPPH antioxidant capacity, and caffeine content. Understanding the effects of different filter materials on coffee extraction can contribute to optimizing brewing methods and enhancing consumer satisfaction. These findings highlight the importance of careful selection of filter holder material to ensure different sensory profiles of coffee beverages, providing valuable information for the industry and coffee enthusiasts.
Physicochemical and sensory profile of commercial wine coffee in the Gayo Highlands, Indonesia
(Editora UFLA, 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 High-lands. 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 charac-teristics 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.
