scholarly journals Changes in caffeine of fermented Liberica coffee beans cv. Liberoid Meranti on roasting levels

2021 ◽  
Vol 306 ◽  
pp. 01026
Author(s):  
Nendyo Adhi Wibowo ◽  
Wibowo Mangunwardoyo ◽  
Tri Joko Santoso ◽  
Yasman
Keyword(s):  
Coffee Bean ◽  
Caffeine Content ◽  
Statistical Application ◽  
Coffee Beans ◽  
Significant Difference ◽  
Wet Processing ◽  
Hydrolytic Bacteria ◽  
Compound Process ◽  
Roasting Temperature ◽  
Post Hoc

One of the varieties of Liberica coffee in Indonesia is the Liberoid Meranti coffee. Fermentation technology and the roasting temperature of Liberica coffee are needed in changing the composition of caffeine in coffee beans. The aim of this research was to see the caffeine content of the Liberica coffee beans cv. Liberoid Meranti fermented by hydrolytic bacteria on levels at a light, medium, and dark roasting temperatures. Coffee fermentation was carried out using the wet processing method and a roasting temperature of 150oC, 175oC, 200oC, and caffeine analysis was carried out by UV-Visible spectrophotometry. The data obtained from each parameter based on roasting levels were processed using the statistical application of Minitab version 16 for Windows and analyzed using ANOVA with a level of 5%. If there is a significant difference from the F-test result (p<0.05), then proceed with the post hoc test. The results showed that all samples contain large amounts of caffeine with various concentrations. The level concentration of caffeine in light roast samples in the range of 10,80 ppm-12,52 ppm, medium roast samples in the range of 11,46 ppm-14,08 ppm, and dark roast samples in the range of 14,49 ppm-16,94 ppm. The caffeine content in fermented Liberica coffee bean experienced a significant difference. The fermentation and roasting process of coffee beans is a complex compound process that can cause changes in caffeine levels.

scholarly journals The Effect of Orlistat, Green Coffee Bean Extract, and Its Combinations on Lipid Profi le and Adiponectin Levels

Jurnal NERS ◽  
2017 ◽  
Vol 9 (1) ◽  
pp. 26 ◽  
Author(s):  
Joko Setyono ◽  
Dwi Adi Nugroho ◽  
Mustofa Mustofa ◽  
Saryono Saryono
Keyword(s):  
Chlorogenic Acid ◽  
Water Extract ◽  
Ethanol Extract ◽  
Control Group ◽  
Coffee Bean ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Significant Difference ◽  
Obese Rats

Introduction: Obesity prevalence is estimated increases, reached 19.1% of the population aged 15 years and over. This study aimed to determine the differences of the anti- obesity effect of orlistat, an extract of green coffee beans (Coffea canephora robusta), and its combination to the adiponectin levels and lipid profi le. Method: This research was true experimental post -test only with control group design with completely randomized design (CRD). Experimental animals (Rattus novergicus) were divided into 6 group, group 1 ( negative control ), group 2 ( positive control ), group 3 was group of obese rats fed orlistat dose of 15.9 mg/kg, group 4 was the group of obese rats were fed ethanol extract of green coffee beans dose of 400 mg/kg, group 5 was the group of obese rats were given water extract of green coffee beans dose of 400 mg/kg, and group 6 was group of obese rats were fed a combination of orlistat dose of 15.9 mg/kgand ethanol extract of green coffee beans at a dose of 400 mg/kg. Lipid profi les and adiponectin levels were measured with a spectrophotometer at 500nm absorbance. The data were analyzed by one-way ANOVA, and then post hoc Least Significant Difference (LSD) with α = 0.05. Result: Ethanol extract of green coffee is more effi cient in lowering LDL cholesterol, increasing HDL cholesterol, and lowering the total cholesterol levels on HFD diet-induced mice, but there was no difference in lowering triglycerides . The combination of ethanol extract of green coffee with orlistat showedthe increasing of adiponectin levels were highest than the other treatment groups. Discussion: The ethanol extract of green coffee readily diffuses through the digestive tract epithelium. Green coffee contains chlorogenic acid active compounds that can increase the body’s metabolism, increase fatty acid oxidation, reduce levels of triglycerides in the liver, and working to inhibit lipase and amylase pancreaticenzymes. In addition to chlorogenic acid, polyphenol content in coffee is also potentially reduce visceral fat accumulation. Preparations extract by ethanol allows the absorption process is done effi ciently and quickly.Keywords: obesity, orlistat, greencoffee, lipid profi le, adiponectin

scholarly journals Determining the Efficiency and Yield of Caffeine Extraction for Robusta and Arabica Coffee Beans

2021 ◽  
Vol 9 (3) ◽  
Author(s):  
Zeyu Yu ◽  
Akshay Jakkidi Reddy ◽  
Himanshu Wagh
Keyword(s):  
Coffee Bean ◽  
Caffeine Consumption ◽  
Vacuum Filtration ◽  
Arabica Coffee ◽  
Robusta Coffee ◽  
Caffeine Content ◽  
Coffee Beans ◽  
The Difference ◽  
Solid Form ◽  
Source Of Error

The objective of this review is to determine the difference in caffeine content in the coffee beans from different brands that are available in Costco. Two different popular coffee bean brands were bought and tested to determine which brand would have the highest caffeine content and their relative popularity among consumers. The extraction DMC method was conducted by using chemicals such as calcium carbonate, water, and DMC. The same amount of coffee beans were boiled with water until highly concentrated solutions were formed. Extraction funnel was utilized to wash out caffeine. Then, the recrystallization and vacuum filtration was utilized to obtain caffeine in solid form. The identity of the product along with the purity of the product was determined using melting temp, IR-spectroscopy, UV-vis spectrum, and TLC plating. The mass of caffeine produced from individual coffee brands were measured and compared. It was hypothesized that robusta coffee beans would yield more caffeine than arabica coffee beans. The expected results verify those claims as the data demonstrates that the amount of caffeine extracted from 10 grams of robusta coffee would be around .8021 grams, while the amount of caffeine extracted from 10 grams of arabica coffee would be around .4321 grams. The IR graph, UV-vis graph, and TLC plate were conducted to verify the identity of the product. The predicted IR graph, UV-vis graph, and TLC plate closely matched with the literature values, which indicates that the product produced is pure caffeine. One source of error that could skew the data could be the presence of impurities from the coffee beans that react in solution while we are trying to extract the caffeine. The broader impact of this review is that by understanding the caffeine content in different products, the medical and scientific field can further determine the difference in health effects between excess and optimal caffeine consumption to the human body. Additionally, scientists can research various medical usages of caffeine to help different patients with sleep disorders.

scholarly journals Optimization of Coffee Liqueur Manufacturing Process using Caffeine Content

2019 ◽  
Vol 9 (1) ◽  
pp. 430-433
Keyword(s):  
Alcoholic Beverage ◽  
The Other ◽  
Coffee Bean ◽  
Roasted Coffee ◽  
Caffeine Concentration ◽  
Caffeine Content ◽  
Other Hand ◽  
Coffee Beans ◽  
Roasted Coffee Beans

Coffee liqueur is an alcoholic beverage made by soaking coffee in spirit. Though coffee liqueur is one of the wellknown liqueur, few research was made so far. In this research, coffee liqueur was prepared by using different recipes involving liquors with different ethanol concentrations (20, 40, or 80%), and the soaking periods (14, 21, or 30 days) of the coffee liqueur ingredients (roasted coffee beans, coffee bean powder and other ingredients). Volatile and semi-volatile compounds are important for the organoleptic quality of roasted coffee beans. However, the amounts of these compounds in roasted coffee beans are more dependent on roasting conditions than those of non-volatiles. Furthermore, volatiles are more easily lost during storage. On the other hand, caffeine, a well-known compound of coffee is an intrinsic non-volatile chemical, and the caffeine is present in larger than other potential indicator components in coffee beans, ensuring the quantitative consistency of the coffee extracts in the liqueur. Caffeine was quantified from the prepared coffee liqueurs by HPLC after method validation. The average caffeine content of all 54 analyses (6 analyses per sample) was 2081.2 μg/mL. The highest caffeine concentration 2793 μg/mL was acquired in the sample prepared by 80% ethanol liquor. A soaking period of 14 days, was considered inadequate for sufficient caffeine extraction regardless of liquor alcohol content. Caffeine concentration peaked after soaking coffees and other ingredients for 21 days at 80% ethanol concentration. On the other hand, the most consistent caffeine concentrations in liqueurs were obtained by soaking for 21 days in 40% ethanol (RSD 7.8%), thus it could be the optimum coffee liqueur recipe. The consistency of coffee liqueur quality was assured using caffeine content.

scholarly journals Relationship between caffeine content and flavor with light intensity of several coffee Robusta clones

2012 ◽  
Vol 28 (1) ◽  
pp. 14-22 ◽  
Author(s):  
Novie Pranata Erdiansyah ◽  
Yusianto Yusianto
Keyword(s):  
Light Intensity ◽  
Coffea Canephora ◽  
Melia Azedarach ◽  
Coffee Bean ◽  
Robusta Coffee ◽  
Caffeine Content ◽  
Coffee Beans ◽  
Medium Level ◽  
Coffee Farm ◽  
Sunlight Intensity

Coffee is a refreshing beverage product and its price is determined by physical quality and flavor. An excellent coffee flavor is resulted only from qualified coffee beans, produced by well managed plantation. The objective of this experiment was to study the effect of sunlight intensity entering coffee farm on flavor profiles and caffeine content of Robusta coffee. The experiment was conducted at the field experimental Kaliwining Estate of Indonesian Coffee and Cocoa Research Institute (ICCRI) during 2009–2011. Treatments were Robusta coffee clones and sunlight intensity. Experimental design was split plot design with three replications. Robusta clones used were BP 409, BP 534, BP 936 and BP 939, planted in 2002. The sunligt intensity treatments were 100% (without shade tree), 50—60% (Leucaena leucocephala shade), and 20—30% (Hibiscus macrophyllus and Melia azedarach L. shades). Only red coffee cherries were harvested for flavor and caffeine analysis. Coffee cherries were washed, depulped and sundried until moisture content of less than 12%. The green coffee bean samples were roasted at medium level (Agtron Scale at 65#) for cupping test which involved five expert panelists by using ICCRI protocol. Caffeine content was determined by spectrophotometric method. The experiment result indicated that high sunlight intensity resulted in strong aroma of Robusta coffee, while good flavor coffee need medium light intensity. Cafein content had positive correlation with light intensity entering the coffee farm, whereas cafein content had no direct effect on Robusta coffee flavor.Key words: Coffea canephora, clone, sunlight intensity, flavor, caffeine. 

scholarly journals Effect of Broken Coffee Beans Particle Size, Roasting Temperature, and Roasting Time on Quality of Coffee Beverage

2020 ◽  
Vol 2020 ◽  
pp. 1-15
Author(s):  
Ezana Getaneh ◽  
Solomon Workneh Fanta ◽  
Neela Satheesh
Keyword(s):  
Particle Size ◽  
Temperature Distribution ◽  
Physical Properties ◽  
Initial Moisture Content ◽  
Coffee Bean ◽  
Sensory Acceptability ◽  
Coffee Beans ◽  
Roasting Process ◽  
Roasting Temperature ◽  
Roasting Time

Optimum flavor and aroma of the coffee are developed during the roasting process. However, certain problems exist in the coffee roasting process such as partial charring, over roasting, and poor temperature distribution across the coffee bean (due to the low thermal conductivity of bean), if conditions are not optimized. Hence, uniform temperature distribution across the coffee bean in the roasting process is highly desirable. To achieve these requirements, the broken coffee beans were positioned in a single layer packed bed arrangement using the closed system by circulating hot air. In this experiment, three factors were arranged in a completely randomized design with three levels and three replications. The first factor considered was roasting temperature (200°C, 230°C, and 260°C), second factor was roasting time (5 min, 10 min, and 15 min), and third was particle size (4–6 mm, 2.36–3.35 mm, and 1.7–2.36 mm). The initial moisture content of raw beans (cv. Limu) was determined. The data were collected on selective physical properties of roasted coffee beans and sensory acceptability of prepared beverage. The results showed that the physical properties and sensory acceptability are significantly high ( P < 0.001 ). It depends on the interaction effect of all the studied factors. Among the studies parameters, roasting temperature of 230°C with a particle size range of 4–6 mm showed the steady transition in dry mass loss and change in bulk density with increase in roasting duration. Coffee roasted at 230°C for 10 min with a particle size of 4–6 mm showed the highest sensory acceptability score (89.21). In conclusion, it can be said that a temperature of 230°C, a time of 10 min, and a particle size between 2.36–3.35 mm and 4–6 mm are recommended conditions for the roasting process of coffee beans.

scholarly journals The Effect of Various Processing Methods on Ease of Removal of More than Half the Silver Skin from Green Coffee Beans

1969 ◽  
Vol 43 (2) ◽  
pp. 128-131
Author(s):  
D. S. Boyce
Keyword(s):  
Coffee Bean ◽  
Green Coffee ◽  
Probability Level ◽  
Natural Fermentation ◽  
Green Coffee Beans ◽  
Rotary Drier ◽  
Coffee Beans ◽  
Significant Difference ◽  
Main Effects ◽  
Green Coffee Bean

It has been shown that the methods utilized to process coffee cherries to dry coffee parchment affect to a considerable extent the ease with which the silver skin may be removed from the green coffee bean subsequently. Natural fermentation is significantly more effective at the 0.01 probability level in producing a sample with an easily removable silver skin than mechanical demucilaging with the Hess machine. Artificial drying produces a sample from which the silver skin can be more easily removed than natural drying at the 0.05 probability level. Furthermore, there was significance at the 0.01 probability level when the interaction between the two main effects of drying and demucilaging were considered. In considering the interaction of the two main effects it was found that natural fermentation combined with artificial (rotary-drier) drying produced the most favorable results. It was significantly greater than any of the other three possible combinations at the 0.01-percent probability level and there was no significant difference between the latter three. This lack of significance may be attributed, in part, to possible negative interaction between the two main effects, that is, in certain combinations the two main effects may have the effect of causing the silver skin to adhere tenaciously to the bean.

scholarly journals EVALUASI MUTU KOPI ROBUSTA DI KECAMATAN KARE KABUPATEN MADIUN JAWA TIMUR

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 729
Author(s):  
Choiroel Anam ◽  
Eny Muzayana ◽  
Rohmat Priya Atmaja ◽  
Didik Purnomo
Keyword(s):  
Moisture Content ◽  
Microbiological Quality ◽  
Coffee Bean ◽  
Roasted Coffee ◽  
Physical Quality ◽  
Caffeine Content ◽  
Physical Chemical ◽  
Coffee Beans ◽  
Roasted Coffee Beans

ABSTRACT   Coffee is a leading commodity in Madiun Regency, East Java, the area of coffee plantations in 2018  is 1,432 Ha with an average productivity of 769.63 kg / ha /year.  This study aims to provide information on the physical, chemical, and microbiological quality characteristics of rice coffee, roasted coffee beans and evaluate the primary processing procedures for Mugi Lestari Farmer Group's coffee in Kare Village, Kare District, Madiun Regency. Evaluation of the quality of coffee rice is based on general and specific quality equirements according to SNI 01-2907: 2008. Organoleptic and chemical analysis of rice coffee and roasted coffee beans was carried out to see the state (smell, taste), moisture content, ash content, ash alkalinity, caffeine content, sugar content (reducing), insoluble solids, metal contaminants (Pb and Cu). Assessment of the physical quality of coffee beans shows that the robusta rice coffee produced at Poktan Mugi Lestari has quality according to SNI 01-2907-2008, especially for the parameters of the presence of insects, moisture content, impurities, and no found odor/mold.  Physical quality of roasted coffee beans from Poktan Mugi Lestari when compared to SNI standards has a normal condition, both in terms of smell, taste, and appearance. Chemical parameters of roasted coffee bean samples are also in accordance with the general requirements for roasted coffee (SNI 01-2983-1992). The number of bacteria and molds is less than the maximum limit set. Assessment of physical, chemical, and microbiological quality of packaged coffee powder has a value in accordance with the SNI quality requirements, both for caffeine content, the amount of mold, and bacteria (ALT value), and water content. The primary coffee processing process at Poktan Mugi Lestari has been able to produce rice coffee in accordance with SNI requirements.   Keywords: coffee, robusta, quality, kare madiun   ABSTRAK               Kopi merupakan komoditas unggulan di Kabupaten madiun Jawa Timur, Luas areal perkebunan kopi tahun 2018 di Kabupaten Madiun  1.432 Ha dengan produktivitas rata rata 769,63 kg/ha/tahun. Penelitian ini bertujuan memberikan informasi karakteristik mutu fisik, kimiawi, dan mikrobiologis dari kopi beras, kopi biji sangrai dan mengevaluasi prosedur pengolahan primer kopi Kelompok Tani Mugi Lestari di desa Kare, Kecamatan Kare, Kab Madiun, agar dihasilkan produk dengan mutu yang baik. Evaluasi mutu kopi beras didasarkan pada syarat mutu umum dan khusus sesuai SNI 01-2907:2008. Analisa organoleptik dan kimiawi kopi beras dan kopi biji sangrai dilakukan untuk melihat keadaan (bau, rasa), kadar air, kadar abu, kealkalian abu, kadar kafein, kadar gula (pereduksi), padatan tak larut dalam air, cemaran logam (Pb dan Cu). Penilaian mutu fisik biji kopi diketahui bahwa kopi beras robusta yang dihasilkan di Poktan Mugi Lestari memiliki mutu sesuai dengan SNI 01-2907-2008, khususnya untuk parameter keberadaan serangga, nilai kadar air, pengotor, dan tidak ditemukannya bau busuk/kapang. Keadaan mutu fisik biji kopi sangrai dari Poktan Mugi Lestari jika dibandingan dengan SNI 01-2983-1992 memiliki keadaan yang normal, baik dalam hal bau, rasa, dan penampakan. Parameter kimiawi biji kopi sangrai dalam penelitian juga sesuai dengan syarat umum kopi sangrai (SNI 01-2983-1992). Jumlah bakteri dan kapang kurang dari batas maksimum yang ditetapkan. Penilaian mutu fisik, kimiawi, dan mikrobiologis bubuk kopi yang dikemas memiliki nilai sesuai dengan persyaratan mutu SNI, baik untuk kadar kafein, jumlah kapang, dan bakteri (nilai ALT), dan kadar air. Proses pengolahan primer kopi di Poktan Mugi Lestari sudah mampu menghasilkan kopi beras yang sesuai dengan persyaratan SNI.     Kata kunci: Kopi, Robusta, Mutu, Kare Madiun

scholarly journals Penurunan Kadar Asam dalam Kopi Robusta (Coffea canephora) dari Desa Rantebua Kabupaten Toraja Utara dengan Teknik Pemanasan

KOVALEN ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 118-125
Author(s):  
Syahruddin Kasim ◽  
Syarifuddin Liong ◽  
Ruslan ◽  
Alprianto Lullung
Keyword(s):  
Water Content ◽  
Acid Content ◽  
Coffea Canephora ◽  
Heating Time ◽  
Coffee Bean ◽  
Constant Weight ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Wet Processing

Robusta coffee (Coffea canephora) is the most widely produced coffee in Indonesia. The relatively high acid content causes robusta coffee to be less attractive to both local and international consumers. Acid levels in coffee can be reduced by heating techniques using water as a solvent because it is cheap and easy to obtain and water is also a safe solvent and has no side effects for health. Coffee bean water content was analyzed by heating to constant weight by the oven method, acid content by titration technique, and followed by organoleptic testing. The results of the analysis of water content for dry treatment of 10.02%, wet treatment of 10.35% and on heating for 15, 30, 45, 60, 75, and 90 minutes respectively at 9.99%; 10.34%; 9.70%; 10.40%; 11.65% and 11.36%. The results of the analysis of acid levels for the treatment of dry processing amounted to 3.65%, wet processing amounted to 3.42%, and for heating for 15, 30, 45, 60, 75, and 90 minutes respectively 3.03%; 2.76%; 2.51%; 2.39%; 2,32% and 2,28%. Organoleptic test results showed that the decline in the quality of coffee occurs when heating above 45 minutes. Based on research data it was concluded that the heating method can reduce acid levels in coffee beans with a maximum heating time of 45 minutes to maintain the quality of taste in coffee. Keywords: Coffea canephora, organoleptic, warming up, titration.

scholarly journals Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing ofCoffea arabica

2019 ◽  
Vol 85 (6) ◽  
Author(s):  
Sophia Jiyuan Zhang ◽  
Florac De Bruyn ◽  
Vasileios Pothakos ◽  
Julio Torres ◽  
Carlos Falconi ◽  
...  
Keyword(s):  
Microbial Communities ◽  
Fine Tuning ◽  
Coffee Bean ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Wet Processing ◽  
On Farm ◽  
Postharvest Processing

ABSTRACTA cup of coffee is the final product of a complex chain of operations. Wet postharvest processing of coffee is one of these operations, which involves a fermentation that inevitably has to be performed on-farm. During wet coffee processing, the interplay between microbial activities and endogenous bean metabolism results in a specific flavor precursor profile of the green coffee beans. Yet, how specific microbial communities and the changing chemical compositions of the beans determine the flavor of a cup of coffee remains underappreciated. Through a multiphasic approach, the establishment of the microbial communities, as well as their prevalence during wet processing ofCoffea arabica, was followed at an experimental farm in Ecuador. Also, the metabolites produced by the microorganisms and those of the coffee bean metabolism were monitored to determine their influence on the green coffee bean metabolite profile over time. The results indicated that lactic acid bacteria were prevalent well before the onset of fermentation and that the fermentation duration entailed shifts in their communities. The fermentation duration also affected the compositions of the beans, so that longer-fermented coffee had more notes that are preferred by consumers. As a consequence, researchers and coffee growers should be aware that the flavor of a cup of coffee is determined before as well as during on-farm processing and that under the right conditions, longer fermentation times can be favorable, although the opposite is often believed.IMPORTANCECoffee needs to undergo a long chain of events to transform from coffee cherries to a beverage. The coffee postharvest processing is one of the key phases that convert the freshly harvested cherries into green coffee beans before roasting and brewing. Among multiple existing processing methods, the wet processing has been usually applied for Arabica coffee and produces decent quality of both green coffee beans and the cup of coffee. In the present case study, wet processing was followed by a multiphasic approach through both microbiological and metabolomic analyses. The impacts of each processing step, especially the fermentation duration, were studied in detail. Distinct changes in microbial ecosystems, processing waters, coffee beans, and sensory quality of the brews were found. Thus, through fine-tuning of the parameters in each step, the microbial diversity and endogenous bean metabolism can be altered during coffee postharvest processing and hence provide potential to improve coffee quality.

scholarly journals Pengaruh Metode Pengolahan dan Suhu Penyangraian terhadap Karakter Fisiko-Kimia Kopi Robusta

2020 ◽  
Vol 7 (2) ◽  
pp. 61
Author(s):  
Nanda Supriana ◽  
Usman Ahmad ◽  
Samsudin Samsudin ◽  
Eko Heri Purwanto
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Processing Method ◽  
Green Beans ◽  
Processing Methods ◽  
Physical Quality ◽  
Caffeine Content ◽  
Wet Processing ◽  
Roasting Temperature ◽  
Chemical Characters

<em>The processing of coffee can be classified into 3 types namely: dry, semi-wet and wet processing. And then, roasting is the process of forming the taste and aroma of coffee. The study was conducted at Pakuwon Experimental Station, Coffee and Cacao Processing Units, and Integrated Laboratory of Balittri, and TTPHP Laboratory of IPB Bogor, from July until October 2019. The study aimed to investigate (1) the effect of processing methods on physical quality characters of green beans, and (2) the effect of processing methods and roasting temperatures on chemical characters of coffee roasted and organoleptic characters of coffee brewed. The completely randomized design in factorial 2 factors and 3 replications was used in this study. The first factor were 3 type of processing methods (dry, semi-wet, and wet), and the second factor were 2 level of roasting temperatures (180<sup>o</sup>C and 210<sup>o</sup>C). The variables observed in the green beans were physical quality characters, while in roasted coffee were water content, caffeine content, and antioxidant activity, and in brewed coffee were organoleptic characters. Result showed that the best green beans was produced from a wet processing method with a minimum total defect value of 21.33 (quality 2). Roasting temperature has a very significant effect (p&lt;0.01) on water content and antioxidant activity, while caffeine content is not significantly affected. Based on the results of cupping test, the best brewed coffee (final score &gt;80.00) was obtained from the treatments of a dry, semi-wet and wet processing method with a roasting temperature of 210°C.</em>

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