|
KMID : 0665220070200010014
|
|
Korean Journal of Food and Nutrition
2007 Volume.20 No. 1 p.14 ~ p.19
|
|
|
A Study of the Characteristics of Different Coffee Beans by Roasting and Extracting Condition
|
|
Kim Ha-Kyung
Hwang Sung-Yeon
Yoon Soo-Bong
Chun Dug-Sang
Kong Suk-Kil
Kang Kun-Og
|
|
|
Abstract
|
|
|
|
Caffeine is one of the most well known stimulants which can potentially increase mental performance, release fatigue and decrease depression. Green beans from different soils and climates contain different levels of caffeine, and as well as extracted coffee with different roasting and extracting methods. An investigation looking at pH, acidity, extractable solid and caffeine contents was assessed according to roasting and extracting conditions of various coffee beans. Brazilian coffee beans did not show much variation in pH with respect to roasting and extracting temperature, however, acidity increased in low roasting and extracting temperatures. This was however most prominently observed in Ethiopian and Indonesian coffee beans. The large expansion of coffee bean cells renders them highly porous to the passage of water, consequently extracted solids were found to increase with increasing temperature. This was especially apparent in Columbian coffee which had the highest extracted solids. The amount of caffeine extracted from coffee beans also increased with the higher temperature extraction. The Indonesian and Vietnam robusta coffee varieties showed the highest caffeine content.
|
|
|
KEYWORD
|
|
|
coffee, green bean, roasted bean, extracting condition, caffeine
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|