Physical characterization of Arabica ground coffee with different roasting degrees


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NAKİLCİOĞLU TAŞ E. , ÖTLEŞ S.

ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS, cilt.91, 2019 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 91 Konu: 2
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1590/0001-3765201920180191
  • Dergi Adı: ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS

Özet

Roasting is a determinative operation on the final quality of coffee. Roasting process causes physical, chemical and sensory changes on coffee. In this study roasting degree effect on physical properties of Arabica fine ground coffee was examined. The bulk properties, particle property, reconstitution properties, moisture content, water activities and color properties were investigated in different roasting degrees of coffee. The results showed that the physical characteristics of coffee samples were influenced by the degree of roast. To have longer shelf life, lower cost and better physical attributes of Arabica fine ground coffee, the roasting process should be kept at a lower degree. At the same time the requests and expectations of customer should also be considered.