Optimization of roasting time and temperature for brewed hararghe coffee (Coffea Arabica L.) using central composite design


Citation

Anisa A., . and Solomon W. K., . and Solomon A., . Optimization of roasting time and temperature for brewed hararghe coffee (Coffea Arabica L.) using central composite design. pp. 2285-2294.

Abstract

This study was conducted to optimize roasting time and temperature that would result in acceptable quality of brewed Hararghe coffee in terms of different sensory attributes. A Face Centered Central Composite Design (FCCD) was used to carry out the study. Coffee beans were roasted in oven using roasting time and temperature combination of 220 225 and 230C for 10 20 and 30 minutes. Physical properties of roasted coffee beans (density size weight texture color and susceptibility to breakage) and sensory properties of brewed coffee (color aroma flavor taste overall acceptability and body) were evaluated. The results showed that roasting time temperature and their interaction significantly (p 0.05) affected physical properties of roasted coffee bean and sensory properties of brewed coffee. The results of optimization indicated that the best results were obtained with roasting time ranging from 14 to 27 minutes and roasting temperature of 221 to 223C. Under these ranges of roasting conditions the overall acceptability aroma and flavor scores were between like and moderately like; color was between light brown to brown taste was between slightly bitter and moderately bitter whereas the body was between slightly thin and slightly heavy.


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Abstract

This study was conducted to optimize roasting time and temperature that would result in acceptable quality of brewed Hararghe coffee in terms of different sensory attributes. A Face Centered Central Composite Design (FCCD) was used to carry out the study. Coffee beans were roasted in oven using roasting time and temperature combination of 220 225 and 230C for 10 20 and 30 minutes. Physical properties of roasted coffee beans (density size weight texture color and susceptibility to breakage) and sensory properties of brewed coffee (color aroma flavor taste overall acceptability and body) were evaluated. The results showed that roasting time temperature and their interaction significantly (p 0.05) affected physical properties of roasted coffee bean and sensory properties of brewed coffee. The results of optimization indicated that the best results were obtained with roasting time ranging from 14 to 27 minutes and roasting temperature of 221 to 223C. Under these ranges of roasting conditions the overall acceptability aroma and flavor scores were between like and moderately like; color was between light brown to brown taste was between slightly bitter and moderately bitter whereas the body was between slightly thin and slightly heavy.

Additional Metadata

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Item Type: Article
AGROVOC Term: Coffee
AGROVOC Term: Coffea arabica
AGROVOC Term: Roasting
AGROVOC Term: Flavour
AGROVOC Term: Temperature
AGROVOC Term: Physical properties
AGROVOC Term: Sensory evaluation
AGROVOC Term: Organoleptic traits
AGROVOC Term: Experimental design
AGROVOC Term: Seeds
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:28
URI: http://webagris.upm.edu.my/id/eprint/23875

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