The effect of atmospheric media variations on the characteristics of torrefied coffee beans

Abstract

The aim of this study is to obtain new coffee product variants by torrefaction process with atmospheric media variations. The raw material used was Gayo-Arabica green beans, while the atmospheric medium variations were air, N2, and Ar at a rate of 1 1/minute. About 200 g coffee beans were torrefied in a fixed-bed at 235 ± 8 °C for 60 min and then cooled at the same rate medium. The process ended when temperature reached 50 °C. Subsequently, the beans were removed from the system and measured for yield, color, pH, chlorogenic acid and caffeine content using the UV–Vis method, as well as organoleptic tests. Variations in atmospheric media produced different characteristics of torrefied coffee bean products. The organoleptic test best value was obtained by using atmospheric media Ar (69.75) followed by N2 (67.875) and air (67.625). The absence of oxidizing elements in the atmospheric medium provided an improvement in the aroma and taste of coffee.

Keywords

• Torrefaction
• Coffee beans
• Atmospheric medium
• Characteristics