scholarly journals Drying and sortation to improve green beans and cup quality of Wamena coffee

2021 ◽  
Vol 306 ◽  
pp. 03024
Author(s):  
Adnan ◽  
Martina Sri Lestari
Keyword(s):  
Simple Technique ◽  
Descriptive Analysis ◽  
Quality Score ◽  
Local Culture ◽  
Green Coffee ◽  
Green Beans ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Cup Quality

Drying and sortation are the most important steps to improve green coffee beans and cup quality. However, farmers very often neglect these steps. Therefore, a simple technique and soft approach are required to encourage farmers to implement drying and sortation technology. The study aim is to assess suitable drying and sortation technology to improve green coffee beans and cup quality to local culture in Jayawijaya Regency, Papua. The study was conducted using 2 factors; a. Combination of drying floor using a tarp and without sortation (DFWTS), b. Combination of drying tables and with sortation (DTWS). Drying tables were designed as two separate parts. The first part was the permanent tables, and the second part was removable boxes in dimension 80 x 80 cm located on top of the permanent tables. Descriptive analysis was conducted based on SNI 01-2907-2008 by the Indonesian Coffee and Cocoa Research Institute. The results show DTWS produce green coffee beans in compliance with SNI 01-2907-2008 at 4a grade, compared to DFWTS is rejected. Green coffee beans quality is likely to affect cup quality. DTWS obtain cup quality score 83.0 compare to DFWTS is 81.25. In conclusion, DTWS improve green coffee beans and cup quality.

Prediction of specialty coffee cup quality based on near infrared spectra of green coffee beans

Talanta ◽  
2016 ◽  
Vol 150 ◽  
pp. 367-374 ◽  
Author(s):  
Kassaye Tolessa ◽  
Michael Rademaker ◽  
Bernard De Baets ◽  
Pascal Boeckx
Keyword(s):  
Infrared Spectra ◽  
Near Infrared ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Near Infrared Spectra ◽  
Coffee Beans ◽  
Specialty Coffee ◽  
Cup Quality

scholarly journals Quality of wholemeal wheat bread enriched with green coffee beans

2016 ◽  
Vol 8 (2) ◽  
pp. 112-119 ◽  
Author(s):  
D. Dziki ◽  
◽  
Urszula Gawlik-Dziki ◽  
Renata Rozyło ◽  
Monika Siastała ◽  
...  
Keyword(s):  
Wheat Bread ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans

Raman spectroscopy: A new strategy for monitoring the quality of green coffee beans during storage

2019 ◽  
Vol 287 ◽  
pp. 241-248 ◽  
Author(s):  
Giselle Figueiredo Abreu ◽  
Flávio Meira Borém ◽  
Luiz Fernando Cappa Oliveira ◽  
Mariana Ramos Almeida ◽  
Ana Paula Carvalho Alves
Keyword(s):  
Raman Spectroscopy ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
New Strategy

scholarly journals Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Compounds

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 159
Author(s):  
Gustavo A. Figueroa Campos ◽  
Johannes G. K. T. Kruizenga ◽  
Sorel Tchewonpi Sagu ◽  
Steffen Schwarz ◽  
Thomas Homann ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Storage Protein ◽  
Protein Fraction ◽  
Protein Modification ◽  
Green Coffee ◽  
Processing Methods ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Modified Peptides ◽  
Cup Quality

The protein fraction, important for coffee cup quality, is modified during post-harvest treatment prior to roasting. Proteins may interact with phenolic compounds, which constitute the major metabolites of coffee, where the processing affects these interactions. This allows the hypothesis that the proteins are denatured and modified via enzymatic and/or redox activation steps. The present study was initiated to encompass changes in the protein fraction. The investigations were limited to major storage protein of green coffee beans. Fourteen Coffea arabica samples from various processing methods and countries were used. Different extraction protocols were compared to maintain the status quo of the protein modification. The extracts contained about 4–8 µg of chlorogenic acid derivatives per mg of extracted protein. High-resolution chromatography with multiple reaction monitoring was used to detect lysine modifications in the coffee protein. Marker peptides were allocated for the storage protein of the coffee beans. Among these, the modified peptides K.FFLANGPQQGGK.E and R.LGGK.T of the α-chain and R.ITTVNSQK.I and K.VFDDEVK.Q of β-chain were detected. Results showed a significant increase (p < 0.05) of modified peptides from wet processed green beans as compared to the dry ones. The present study contributes to a better understanding of the influence of the different processing methods on protein quality and its role in the scope of coffee cup quality and aroma.

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 The influence of water management and environmental conditions on the chemical composition and beverage quality of coffee beans

2005 ◽  
Vol 17 (2) ◽  
pp. 229-238 ◽  
Author(s):  
Emerson A. da Silva ◽  
Paulo Mazzafera ◽  
Orivaldo Brunini ◽  
Emílio Sakai ◽  
Flávio B. Arruda ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Environmental Conditions ◽  
Influencing Factor ◽  
Principal Component ◽  
Green Coffee ◽  
Pronounced Difference ◽  
Coffee Plantations ◽  
Green Coffee Beans ◽  
Coffee Beans

The influence of environmental conditions and irrigation on the chemical composition of green coffee beans and the relationship of these parameters to the quality of the beverage were investigated in coffee plantations in the regions of Adamantina, Mococa and Campinas, in the state of São Paulo, Brazil. The chemical composition and physical aspects of green coffee beans produced in the three regions were related through Principal Component Analyses (PCA) to the quality of beverage, as determined by sensorial and electronic analyses. The chemical composition was affected by the environmental conditions. Some differences in cup quality were detected by the electronic method but not by cup tasting. Irrigation was not a major factor affecting chemical composition, since there were few differences in relation to non-irrigated coffee plants. The production site appeared to be the main influencing factor on biochemical composition. A pronounced difference was observed in Adamantina, where annual average air temperature was 1.6-2.4ºC warmer than in the other two areas and about 3.5ºC above to the optimal limit for coffee cultivation.

scholarly journals Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee (Coffea arabica) By-Products

Biomolecules ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1571
Author(s):  
Barbara Prandi ◽  
Maura Ferri ◽  
Stefania Monari ◽  
Chiara Zurlini ◽  
Ilaria Cigognini ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activities ◽  
Chemical Characterization ◽  
Point Of View ◽  
Green Coffee ◽  
Green Beans ◽  
Green Coffee Beans ◽  
Assisted Extraction ◽  
Coffee Beans ◽  
Antioxidant And Antimicrobial Activity

Not all the coffee produced goes to the roasting stage, because non-compliant green coffee beans are usually discarded by roasters and the silverskin of the coffee is usually removed and discarded. In the present work, non-compliant green coffee beans and coffee silverskins were fully characterized from a chemical point of view. In addition, enzyme-assisted extraction was applied to recover a fraction rich in proteins and polyphenols, tested for antimicrobial, antityrosinase, and antioxidant activities. Non-compliant green coffee beans showed higher amounts of polyphenols, flavanols, flavonoids, and caffeine than coffee silverskins (which were richer in tannins). The enzymatic extraction of non-compliant coffee green beans produced extracts with a good protein content and with a consistent quantity of polyphenols. The extract showed antioxidant, antityrosinase, and antimicrobial activity, thus representing a promising strategy to recover defective green coffee beans. The antioxidant and antimicrobial activity of coffee silver skins is lower than that of non-compliant coffee green beans extracts, while the antityrosinase activity is comparable.

scholarly journals Physical and sensory quality of Java Arabica green coffee beans

2018 ◽  
Vol 131 ◽  
pp. 012018
Author(s):  
W B Sunarharum ◽  
S S Yuwono ◽  
N B S W Pangestu ◽  
H Nadhiroh
Keyword(s):  
Sensory Quality ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans

Microanalytical Quality of Imported Green Coffee Beans

1988 ◽  
Vol 51 (7) ◽  
pp. 569-570 ◽  
Author(s):  
JOHN S. GECAN ◽  
RUTH BANDLER ◽  
JOHN C ATKINSON
Keyword(s):  
United States ◽  
South America ◽  
National Survey ◽  
The United States ◽  
Insect Damage ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans

A 3-year national survey was made to determine the sanitary quality of green coffee beans offered for import into the United States. The methods of the Food and Drug Administration's Macroanalytical Procedures Manual were used to analyze samples for mammalian excreta, insect damage and mold. Insect damage was the most frequently encountered defect. The percent of samples containing insect damage was 70.6%, and the range of insect-damaged beans was 0 to 31.0% per sample. Mold was found in 23.5% of the samples, and percent of moldy beans ranged from 0 to 31.0% per sample. Mammalian excreta was found in 9.3% of the samples, and levels ranged from 0 to 50.63 mg/lb. African and Asian coffee beans generally had higher mean analyte levels than did beans from Central and South America.

scholarly journals Comparison of the Antioxidant Activities and Volatile Compounds of Coffee Beans Obtained Using Digestive Bio-Processing (Elephant Dung Coffee) and Commonly Known Processing Methods

Antioxidants ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 408
Author(s):  
Mesfin Haile ◽  
Hyung Min Bae ◽  
Won Hee Kang
Keyword(s):  
Antioxidant Activity ◽  
Volatile Compounds ◽  
Green Coffee ◽  
Roasted Coffee ◽  
Green Beans ◽  
Processing Methods ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Roasted Coffee Beans ◽  
Elephant Dung

There are different types of coffee processing methods. The wet (WP) and dry processing (DP) methods are widely practiced in different parts of coffee-growing countries. There is also a digestive bioprocessing method in which the most expensive coffee is produced. The elephant dung coffee is produced using the digestive bioprocessing method. In the present experiment, the antioxidant activity and volatile compounds of coffee that have been processed using different methods were compared. The antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), and total tannin content (TTC) of green coffee beans from all treatments were higher as compared to roasted coffee beans. Regarding the green coffee beans, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of elephant dung coffee beans was higher as compared to that of the DP and WP coffee beans. The green coffee beans had higher DPPH activity and ferric reducing antioxidant power (FRAP) value compared to the roasted coffee beans. The green beans of elephant dung coffee had a high TPC than the beans obtained by WP and DP methods. TFC in elephant dung coffee in both green and roasted condition was improved in contrast to the beans processed using dry and wet methods. The elephant dung coffee had an increased TTC in comparison to the DP and WP coffee (green beans). About 37 volatile compounds of acids, alcohols, aldehydes, amide, esters, ethers, furans, furanones, ketones, phenols, pyrazines, pyridines, Heterocyclic N, and pyrroles functional classes have been found. Some of the most abundant volatile compounds detected in all treatments of coffee were 2-furanmethanol, acetic acid, 2-methylpyrazine, 2,6-dimethylpyrazine, pyridine, and 5-methylfurfural. Few volatile compounds have been detected only in elephant dung coffee. The principal component analysis (PCAs) was performed using the percentage of relative peak areas of the volatile compound classes and individual volatile compounds. This study will provide a better understanding of the impacts of processing methods on the antioxidants and volatile compounds of coffee.

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