Physicochemical characteristics of Ethiopian Coffea arabica cv. Heirloom coffee extracts with various roasting conditions.

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 in

SUBMITTER: Kim I 

PROVIDER: S-EPMC7914306 | biostudies-literature | 2021 Feb

REPOSITORIES: biostudies-literature