Physicochemical characteristics of Ethiopian Coffea arabica cv. Heirloom coffee extracts with various roasting conditions
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 espre...
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| Published in | Food science and biotechnology Vol. 30; no. 2; pp. 235 - 244 |
|---|---|
| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Singapore
Springer Singapore
01.02.2021
Springer Nature B.V 한국식품과학회 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1226-7708 2092-6456 2092-6456 |
| DOI | 10.1007/s10068-020-00865-w |
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| Abstract | 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. |
|---|---|
| AbstractList | 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. 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. 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.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.The online version contains supplementary material available at 10.1007/s10068-020-00865-w.SUPPLEMENTARY INFORMATIONThe online version contains supplementary material available at 10.1007/s10068-020-00865-w. This study aimed to investigate the physicochemicalcharacteristics 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 Verydark) and used to extract espresso and drip coffee. Moisturecontent in coffee beans was decreased as the roastingdegree increased. The contents of crude fat and ash werelower in the Light-medium roasted coffee beans than ingreen coffee beans but increased as the roasting degreeincreased. The values of lightness (L*), redness (a*), yellowness(b*), and browning index of coffee extracts weredecreased as the roasting degree increased. Total dissolvedsolids in espresso coffee were increased with increasingroasting degree but decreased in drip coffee. In both theextracts, the contents of reducing sugar, titratable acidity,organic acids, and chlorogenic acid were decreased, butthat of caffeine was increased with the roasting degreeincreased. KCI Citation Count: 2 This study aimed to investigate the physicochemical characteristics of Ethiopian 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. The online version contains supplementary material available at 10.1007/s10068-020-00865-w. |
| Author | Kim, Inyong Lee, Jin-Wook Jung, Sunyoon Ha, Jung-Heun Kim, Chan-Yang Kim, Eunkyung Jeong, Yoonhwa |
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| CitedBy_id | crossref_primary_10_1016_j_foodchem_2022_133475 crossref_primary_10_1016_j_foohum_2025_100563 crossref_primary_10_1021_acs_jafc_3c04503 crossref_primary_10_1038_s41598_024_57256_y crossref_primary_10_1002_jsfa_11647 crossref_primary_10_3390_foods13172705 crossref_primary_10_1016_j_fbio_2024_104171 crossref_primary_10_1016_j_jafr_2024_101549 crossref_primary_10_48130_bpr_0024_0021 crossref_primary_10_1007_s42853_024_00230_3 crossref_primary_10_1016_j_foodres_2025_116187 |
| Cites_doi | 10.1016/j.tifs.2019.12.004 10.1016/j.fct.2018.10.005 10.1016/j.foodchem.2004.02.039 10.1021/jf102110u 10.1111/1750-3841.14422 10.1089/jmf.2017.3935 10.1002/pca.629 10.1021/jf970009t 10.1590/S0101-20612012005000068 10.1016/j.lwt.2012.08.007 10.2298/APT1243021J 10.1021/jf950394r 10.1016/j.biortech.2017.05.118 10.1111/j.1095-8339.2006.00584.x 10.1021/jf900012b 10.1016/j.foodchem.2019.125372 10.1111/j.1365-2621.2005.tb07084.x 10.1021/jf300348e 10.1016/S0008-6215(02)00010-1 10.1016/S0260-8774(96)00079-9 10.1007/s10068-013-0004-1 10.1371/journal.pone.0237265 10.5897/AJAR2015.10569 10.3390/ijms19113407 10.1002/jsfa.8826 |
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Coffea arabica
cv. Heirloom coffee extracts with various roasting conditions.... This study aimed to investigate the physicochemical characteristics of Ethiopian cv. Heirloom coffee extracts with various roasting conditions. Green coffee... This study aimed to investigate the physicochemical characteristics of Ethiopian Coffea arabica cv. Heirloom coffee extracts with various roasting conditions.... This study aimed to investigate the physicochemicalcharacteristics of Ethiopian Coffea arabica cv. Heirloom coffee extracts with various roasting conditions.... |
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| SubjectTerms | Acidity Beans biotechnology Browning Caffeine Chemistry Chemistry and Materials Science Chlorogenic acid Coffea arabica Coffee coffee (beverage) Coffeehouses crude fat Food processing Food Science Moisture content Nutrition Organic acids Roasting titratable acidity Total dissolved solids Water content 식품과학 |
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| Title | Physicochemical characteristics of Ethiopian Coffea arabica cv. Heirloom coffee extracts with various roasting conditions |
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