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KMID : 1007520210300020235
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Food Science and Biotechnology
2021 Volume.30 No. 2 p.235 ~ p.244
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Physicochemical characteristics of Ethiopian Coffea arabica cv. Heirloom coffee extracts with various roasting conditions
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Kim In-Yong
Jung Sun-Yoon
Kim Eun-Kyung
Lee Jin-Wook
Kim Chan-Yang
Ha Jung-Heun
Jeong Yoon-Hwa
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Abstract
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This study aimed to investigate the physicochemical characteristics of Ethiopian Coffea arabica cv. Heirloom coffee extracts with various roasting conditions. Green coffee beans were roasted at four different conditions (Light-medium, Medium, Moderately dark, and Very dark) and used to extract espresso and drip coffee. Moisture content in coffee beans was decreased as the roasting degree increased. The contents of crude fat and ash were lower in the Light-medium roasted coffee beans than in green coffee beans but increased as the roasting degree increased. The values of lightness (L*), redness (a*), yellowness (b*), and browning index of coffee extracts were decreased as the roasting degree increased. Total dissolved solids in espresso coffee were increased with increasing roasting degree but decreased in drip coffee. In both the extracts, the contents of reducing sugar, titratable acidity, organic acids, and chlorogenic acid were decreased, but that of caffeine was increased with the roasting degree increased.
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KEYWORD
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Coffea arabica cv. heirloom, Coffee, Roasting, Physicochemical characteristics
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