Roasting optimization of peaberry coffee beans from cherry fruits

Thiago Vasconcelos  Pimenta; Rosemary Gualberto Fonseca Alvarenga Pereira; Jefferson Luiz Gomes Corrêa

doi:10.18540/jcecvl9iss3pp15639-01e

Authors

Thiago Vasconcelos Pimenta Federal Institute of Alagoas, Brazil https://orcid.org/0000-0003-4441-0004
Rosemary Gualberto Fonseca Alvarenga Pereira Federal University of Lavras, Brazil
Jefferson Luiz Gomes Corrêa Federal University of Lavras, Brazil

DOI:

https://doi.org/10.18540/jcecvl9iss3pp15639-01e

Keywords:

Peaberry beans. Cherry coffee. Sensorial analysis. Physical properties

Abstract

The aim of this study was to determine the best interaction between roasting time and temperature of peaberry beans from cherry fruits combined with three different degrees of roast in order to archive the best results for sensorial attributes as well as verify changes in physical parameters. The roasting curves showed similarity of temperature profiles, indicating proper conduction of the roasting process. According to the different ways of roasting, significant differences at 5% probability level were observed for the bulk density, moisture content, swelling while shade and weight loss was the same. The optimum roasting condition for peaberry beans was high temperature all the time (T1) in dark color, which obtained higher values for sensorial attributes.