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Effect of roasting temperatures and times on coffee sensory quality Efecto de las temperaturas y tiempos de tueste en la calidad sensorial del café

How to Cite
Osorio, V., & Pabón, J. (2022). Effect of roasting temperatures and times on coffee sensory quality. Cenicafe Journal, 73(1), e73102. https://doi.org/10.38141/10778/73102
PDF (Spanish) FLIP

Published: June 1, 2022

DOI
https://doi.org/10.38141/10778/73102
Dimensions
PlumX
Keywords
Calidad

temperatura

tiempo

fragancia

acidez

cuerpo

Quality

temperature

time

fragrance

acidity

body

Qualidade

temperatura

tempo

fragrância

acidez

corpo

Numero
Vol. 73 No. 1 (2022): Cenicafé Journal
Sectión
Articles
License terms (See)
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Valentina Osorio
Centro Nacional de Investigaciones de Café
https://orcid.org/0000-0002-1166-0165

Jenny Pabón
Centro Nacional de Investigaciones de Café
https://orcid.org/0000-0003-1576-2297

Summary

Flavor and the sensory attributes of coffee are formed through roasting, which makes it possible to generate different reactions inside the bean where the chemical composition is crucial to achieve quality during the production process. This research evaluated the effect of the initial temperature and roasting time interaction on the sensory quality of six improved coffee varieties: Cenicafé 1, Castillo® General, Castillo® Naranjal, Castillo® Pueblo Bello, Castillo® El Tambo and Tabi. Five roasting curves per variety were generated. The base curve had an initial temperature of 200°C (CB), two curves with temperature increases at 215°C (I-15) and 230°C (I-30), and two curves with temperature decreases of the base roasting curve at 185°C (D-15) and 170°C (D-30). The final roasting time was defined by the color of the grain 55-65 on the AGTRON/SCA scale for roasting. The roasting times ranged from 8 to 12 minutes, the highest roasting times were obtained in the D-30 treatment with an average of 11.47 minutes and the lowest occurred in the I-30 treatment with an average of 8.39 minutes. The interaction of the initial roasting temperature and the variety had an effect on the total time of the process, while the sensory attributes fragrance/aroma, taste and total score only had effect for the variety.

Author biography (See)

Valentina Osorio, Centro Nacional de Investigaciones de Café

Investigador Científico I, Disciplina de Calidad. Cenicafé

Jenny Pabón, Centro Nacional de Investigaciones de Café

Asistente de Investigación, Disciplina de Calidad, Cenicafé.

References (See)

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