Coffee Science (E-Journal)
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Engineering Innovation for Cherry Coffee Wet Processing Using Circulation System and Agitator Grading Machine
Full text linkCoffee cherry grading technology is currently advanced, but it is necessary to adjust the sorting method and factors such as the condition of the coffee plantation location which has a limited water source to process wet processing such as semi-wash and full-wash. This study is an innovation of coffee cherry grading machines with semi-wash and full-wash methods that focuses on technology that can be applied to coffee plantation environments that have limited water sources so that the quality of water filtration, water quantity, and quality of coffee beans produced by this innovation are observed. The method used is to design and then measure the performance of the machine including filtration performance, the quantity of soaking media, and the quality of the coffee beans produced. The results of this innovation were successfully carried out by the application of effective water filtration, namely during the semi-wash process, the turbidity value in the Main Tube was 10.42 NTU and the Water Storage was 5.32 NTU. In the full wash process, the turbidity value at the Main Tube is 15.65 NTU and Water Storage is 7.70 NTU. This machine has a capacity of 7 kg of coffee with a volume of 306.79 liters of water required during the process. The quality of the green beans produced following SNI 01-2907-2008 and the visualization of coffee bean results according to the semi-wash green bean standard, which is bluish-green, and the full-wash result looks yellowish-green.
Key words: Grading; coffee cherry; semi-wash; full-wash; turbidity
Predictive model of moisture content in dry parchment coffee beans using near-infrared spectroscopy (FT-NIR)
Full text linkMoisture content is a key quality parameter in grain storage. Near infrared spectroscopy (NIRS) is a non-destructive technique, with fast and simple measurements, that can be a method to implement for monitoring this parameter. The objective of this research was to evaluate the NIRS technique for the prediction of the moisture content of dry samples of dry parchment coffee (DPC), for this it was necessary to carry out the study in different drying times in order to obtain several points of moisture of the grain that could exist, once the spectrum is taken in the FT-NIR, it is taken to the oven so that through the gravimetric method the real moisture of the grain can be known. The Spectrum Quant software was used to develop the predictive mathematical model by means of principal component regression (PCR) and partial least squares (PLS), using a set of randomly divided data for calibration and validation. The results showed that a better goodness of fit was found with a PLS model and the application of the baseline and second derivative correction, obtaininga coefficient of determination (R2) of 0.99 and a predictive standard error (SEP) of 0.34. Finding a good correlation between the real data with those estimated by the NIR equipment, emerging a fast and practical way in full-scale monitoring in DPC grain moisture control.
Key words: Quality control; prediction; mathematical models; drying; arabica coffee
Effect of Ethyl Acetate Concentration on Decaffeination of Robusta Coffee From Lombok, Indonesia
Full text linkDecaffeination is an innovative process in coffee processing to reduce caffeine content while maintaining coffee quality. This study aimed to observe the effect of various concentrations of ethyl acetate solvent on the decaffeination process of Robusta (Coffea canephora) from Lombok and its impact on coffee quality. The decaffeination process was carried out by soaking coffee beans at 50oC for 36 hours with the observed parameters consisting of water content, protein content, ash content, pH, total titratable acidity, and caffeine content. Data were analyzed using ANOVA to see the significance between treatments. The results of this study showed that different concentrations of ethyl acetate had a significant effect on the parameters of water content, protein content, total titratable acidity and protein content while not significant for ash content and pH. A 10% ethyl acetate concentration was identified as the most effective treatment, reducing caffeine content to 0.36%, while preserving protein content (10.47%), total titratable acidity (2.13%),moisture content (9.56%), ash content (3.31%), and pH (5.84). The results of this study indicate that the potential use of ethyl acetate as a solvent in the decaffeination process can provide an alternative added value to coffee products.
Key words: Coffee quality evaluation; ethyl acetate decaffeination; solvent-based decaffeination; robusta coffee decaffeination; robustaLombok coffee
Effect of Microwave Use on Kawa Daun Production: Production, Composition, and Antioxidant Properties: Kawa Daun
Full text linkKawa daun tea is a drink made of dried coffee leaves from Western Sumatra, offering refreshing benefits for the body. The use of a microwave in the drying process proves to be an effective method due to its significantly high efficiency. Therefore, this study aimed to investigate the impact of varying drying time using microwave on the characteristics of coffee leaves, kawa daun tea, and drinking water, as well as to determine effect of microwave treatment. This study uses a complete random design with ANOVA (Analysis of Variance) and followed by a DNMRT (Duncan’s News Multiple Range Test). The results showed that the difference in drying times significantly affected properties of coffee tea leaves, specifically on the total water-soluble substance test. However,there was no substantial impact on the yield, water level, polyphenols level, caffeine level, and antioxidant activity. The length was also affected by polyphenols level, total soluble solidity, and water solubility antioxidant activity, but did not impact caffeine content test. The maximum time for optimal drying coffee leaves was two minutes with a yield of 35.99% hydration, 4.33% water level, 48.56 mgGAE/g total polyphenols level, 0.56% caffeine level, 63.43% oxidative activity, and 4.61% total water-soluble material. In the chemical analysis of drinking water, the results obtained were total polyphenol content of 28.1 mg GAE/g, caffeine content of 0.45%, total dissolved solids of 1.87%, and antioxidant activity of 88.79%. Thus, it is also concluded that there is no negative effect of drying coffee leaves with a microwave.
Key words: Antioxidant; caffeine; robusta coffee leaves; microwave drying; polyphenols
Hybrid Carbonic Maceration Techniques for Enhancing Arabica Coffee Flavor Profiles
Full text linkThis study examined the application of carbonic maceration fermentation with natural inoculants to enhance the flavor profile of Indonesian coffee, develop unique fruity flavor characteristics, and promote both global market competitiveness and the economic sustainability of local farmers. Four fermentation treatments were applied: F1 (control: no inoculant, 29°C, 3 days), F2 (pineapple, yeast, and sugar inoculant; 29°C, 4 days), F3 (banana, jasmine flower, and yeast inoculant; 29°C, 2 days), and F4 (pineapple, yeast, sugar, and rose flower inoculant; 29°C, 3 days). Sensory evaluation was performed by nine trained panelists in accordance with the guidelines of the Specialty Coffee Association of America (SCAA). Sample F2 achieved the highest score (85.50), excelling in sweetness, clean cup, body, acidity, flavor, aroma, and aftertaste. Its aroma profile included distinctive notes of fruit, dried fruit, overripe fruit, banana, tamarind, and raisin. All samples met the criteria for specialty coffee (score ≥80), with the exception of F1, which received a score of79.00. This study confirmed that carbonic maceration fermentation with natural inoculants improves coffee sensory scores, creates opportunities for flavor diversification, and enhances the quality and global competitiveness of Indonesian coffee.
Key words: Cupping; fermentation of carbonic maceration; inoculant; international competitiveness; specialty coffee
Profiling coffee consumers: an instrument based on values and attitudes for Spanish-speaking countries in Latin America with a sustainability perspective
Full text linkDespite the growing interest in sustainability in the coffee value chain, studies that identify consumers with sustainable values and attitudes are limited, particularly in Latin America. This study developed and validated an instrument in Spanish to cluster coffee consumers based on their sustainable attitudes and values. The instrument consists of 18 items grouped into five constructs: green, ethical, experience, price, and attachment. The validity and reliability of the instrument were verified through Principal Component Analysis and Confirmatory Factor Analysis with consumers from Latin America and Colombia. Thus, this instrument can be used to identify local market segments in producer countries.
Key words: Coffee consumer profile; clustering; market research; market segment; confirmatory factor analysis
Utilization of coffee pulp extract and honey for the development of functional cube candies
Full text linkCoffee pulp is a major by-product of the coffee industry, which rich in various phytochemicals and showing potential for use as a functional ingredient infood products. This study aims to use coffee pulp extract and honey to develop functional tea cube candy, focusing on the effects of varying honey content and extraction times of coffee pulp. The results showed that longer extraction times increased moisture content (ranging from 1.08% to 1.57%), while water activity (aw) was not significantly different. Extraction time significantly influenced total soluble solids (TSS) and colour parameters. Higher honey proportions and longer extraction times were positively correlated with increased total phenolic content (TPCs) and enhanced antioxidant activities (both DPPH and FRAP). The candy is safe for consumption based on the results of microbiological testing and 5-HMF concentrations (ranging from 4.92 to 9.05 μg/g). 5-Hydroxymethylfurfural (5-HMF) analysis was performed using a precursor mass of m/z 127 and a product mass of m/z 108.9 through the diluteand-shoot UHPLC-MS/MS method, which effectively quantified method. Sensory evaluations indicated that both honey and extraction time positivelyaffected the appearance, texture, and overall liking of functional candy. In conclusion, incorporating honey and coffee pulp extract resulted in a pleasant product with enhanced phenolic acid content and antioxidant activity. This approach enhances the value of both coffee pulp and honey but also provides consumers with healthier options.
Key words: Cascara; candy; bioingredients; by-product; functional food.
Characterization of robusta (Coffea canephora) leaf tea: influence of leaf maturity and drying time
Full text linkThe maturity level and drying duration of Robusta coffee leaves significantly affect the chemical, functional, and sensory characteristics of the resulting herbal tea, including moisture content, ash, pH, total phenols, IC50, and hedonic values. Young to medium leaves dried for 120–150 minutes produced tea with higher antioxidant activity and better sensory acceptance, highlighting the importance of optimizing these factors to enhance the quality and health benefits of Coffea canephora leaf tea.
Key words: Antioxidant; drying duration; leaf maturity; Robusta coffee; sensory quality
Changes in the antioxidant activities and angiotensin-I converting enzyme inhibitory protein during the germination of green coffee beans
Full text linkGerminated green coffee beans can be potential dietary sources of bioactive compounds. In this study, two varieties of coffee beans (arabica and robusta) germinated at 28 °C for 0-15 days. The antioxidant and angiotensin-I converting enzyme (ACE-I) inhibitory activities were measured by the antioxidant capacities (ABTS•+, DPPH, •O2, and •OH) and in vitro ACE-I inhibition assay. Significant differences (p < 0.05) in soluble protein and free amino acid contents were noted within and between coffee beans before and after germination. Antioxidant activity increased in robusta and arabica coffee beans after germination when seen from the total amino acid antioxidant (TAntAA)/total amino acid (TAA) ratio analysis of 0.32 and 2.36%, respectively. The DPPH and ABTS•+ radical scavenging activity were higher after germination for 10 days in all the coffee beans as compared with the ungerminated beans (0 days);however, •O2 and •OH scavenging radical activity did not show the same effect in both treatments. Out of the legumes studied, germinated coffee arabica and robusta beans can be used in the dietary management of hypertension as their hydrolyzed protein showed >82% ACE inhibition, reaching an IC50 value of 2.57 and 1.47 μg/mL, respectively.
Key words: Bioactive protein; robusta; arabica; ACE-Inhibitor; antioxidant activity
Coffee fermentation from traditional to controlled and its impact on sensory quality: a review
Full text linkCoffee fermentation has evolved from traditional methods, such as traditional processing methods (washed/wet, natural/dry, honey/semi-dry) with fermentation types (wet, dry, mixed), to controlled fermentations, such as carbonic maceration, induced fermentation, and biodigestive processing, to improve the sensory quality of the final product. This evolution is compounded by technological advances, such as the use of metagenomic tools for the identification of microorganisms and enzymes to accelerate mucilage degradation. This review synthesizes and compares various coffee fermentation techniques, analyzing their influence on sensory profiles. To this end, a systematic bibliographic review of 118 scientific articles published between 2014 and 2024 was conducted in databases such as ScienceDirect, Scopus, IOPscience, Springer Nature, and Dialnet, ultimately highlighting 80 relevant studies using the PRISMA method criteria. The results indicate that controlled fermentation allows for the efficient use of microorganisms such as Saccharomyces cerevisiae, Candida parapsilosis, and Lactiplantibacillus plantarum, which contribute to the development of complex sensory attributes in coffee, highlighting fruity, floral, sweet, and acidic notes. Factors such as time, temperature, and inoculum type have a significant impact on the sensory profile. Principal component analysis showed that the Catuí variety was the most associated with cup score, followed by Acaiá. Furthermore, it was evident that temperature and fermentation time primarily influenced Catuaí Vermelho, and that the Typica and Caturra varieties exhibited similar behavior within the diagram. Together, the application of controlled fermentation and starter cultures represents a key strategy to improve quality, standardize profiles, andmeet market demands.
Key words: Controlled coffee fermentation; microbial diversity; yeasts; bacteria; induced fermentation, carbonic maceration