Coffee Science (E-Journal)
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The application of arbuscular mycorrhizal fungi and mycorrhizae helper bacteria combined with compost to reduce the Pratylenchus coffeae population in an Arabica coffee plantation
Full text linkArbuscular mycorrhizal fungi (AMF) and mycorrhiza helper bacteria (MHB) are potential biological agents that control Pratylenchus coffeae, a major endoparasitic nematode in coffee plantations. An experiment was conducted to determine the role of AMF and MHB inoculants combined with compost in reducing plant damage and the number of nematodes in the soil and roots, as well as increasing the AMF infection rate in juvenile (JP) and mature (MP) Arabica coffee plants. The field experiment with a randomized block design was conducted with both juvenile (JP) and mature plants, consisting of 8 combination treatments and one control with three replications. The JP and MP plants received 1.5-50 g and 25-100 g AMF inoculant/plant and compost at doses of 5 or 7.5 and 10 or 15 kg/plant, respectively, while the MHB liquid inoculant concentrations were 10 mL and 100 mL, respectively. The control plants were not treated with AMF, MHB, or compost. The AMF and MHB inoculants combined with compost reduced leaf and root damage, but increased the degree of AMF infection in the roots of JP and MP. The nematode populations in roots and shoots of treated JP were reduced by 48.7-74.5% and 56.0 80.5%, respectively; in mature plants, the reductions ranged from 40.5 to 74.4% in roots and 44.0 to 75.4% in the soil. These results suggest that AMF, MHB, and compost effectively reduced P. coffeae infection in Arabica coffee plants under field conditions.
Key words: Glomus; degree of mycorrhizal infection; nematode population; plant damage
Risk identification of supply chain system in coffee processor: A case of Indonesia
Full text linkCoffee is one of Indonesia's top agricultural products, earning US$815,933,000 on an export basis, with 8.93% (64,804 tons) of the production coming from East Java (Indonesian Central Bureau of Statistics, 2019). Coffee processors face many uncertain conditions in the supply chain, which are commonly referred to as risks. Risk management is important in any business process to optimize, monitor, evaluate and maintain the continuity of business strategy and resources. This research aims to analyze and mitigate risks in the coffee processor's supply chain system. Risk identification and analysis, aggregate risk potential (ARP) score, risk evaluation and treatment, and effective to difficulty (ETD) score were implemented in this study. This study found that the risk drivers have the most significant relationship with the 28 listed risk events. On the other hand, 10 mitigation strategies have a strong relationship with these risk agents and have high effectiveness and lower difficulty.
Key words: Agroindustry; cost efficiency; HOR; risk management; integrated supply chai
Influence of filter holder materials on the physicochemical and antioxidant characteristics of coffee beverages
Full text linkCoffee is one of the most consumed beverages in the world, and this study aimed to evaluate the influence of different manufacturing materials of Koar® filter holders (acrylic, stainless steel, ceramic, and porcelain) on the physicochemical characteristics and antioxidant activity of coffee beverages. The results showed that despite having similar design features (such as outlet diameter, grooves, and angle), the material of each Koar filter significantly affected the extraction dynamics of coffee components, resulting in beverages with distinct physicochemical compositions and antioxidant activities. Through multivariate statistical analysis, similarities were identified between the filter materials and the parameters evaluated. In general, coffee extracts obtained from acrylic and ceramic filters exhibited higher values of total phenolics, ABTS antioxidant capacity, reducing sugars, total soluble solids, and extraction percentage. In addition, coffee drinks from stainless steel and porcelain filters presented higher values of total titratable acidity, electrical conductivity, DPPH antioxidant capacity, and caffeine content. Understanding the effects of different filter materials on coffee extraction can contribute to optimizing brewing methods and enhancing consumer satisfaction. These findings highlight the importance of careful selection of filter holder material to ensure different sensory profiles of coffee beverages, providing valuable information for the industry and coffee enthusiasts.
Key words: Beverage quality; coffee brewing; extraction dynamics; Koar®
Potential of ectomycorrhizal and endomycorrhizal fungi in Coffea spp. plantations
Full text linkThe agroecosystem where coffee plantations are located can be determinant to the longevity, health and quality of coffee beans and plants. In this context, it is important to consider the implementation of ectomycorrhizal and endomycorrhizal fungus, these to achieve the proper management of coffee plantations, especially in natural shaded ones. In natural shaded coffee plantations, a several of organisms interact with coffee plants. The microorganisms in the rhizosphere are determinant to achieve the proper nutrition in coffee plants. Endomycorrhizal or arbuscular mycorrhizal can complete a mutualistic symbiotic interaction directly with coffee plants, this interaction can prepper the coffee plants to the attack of future pathogens by “maintaining alert” they defense mechanisms. Otherwise, to the date ectomycorrhizal fungus has not been reported to achieve a symbiotic interaction directly with coffee plants but has been reported in natural shaded coffee plantation, probably by their interaction with surrounding trees in the plantation. The ectomycorrhizal fungus also can improve and alert the defense mechanism of plants and both mycorrhizal interactions can enhance the uptake of micro and macronutrients to coffee plants and improve the organic matter uptake, which can impact positively to the coffee cup quality. The present review establishes the importance to deepen into mycorrhizal interaction with coffee plants and to generate more research around endo- and ectomycorrhizal interactions with coffee plants.
Key words: Inorganic phosphorous deficiency; Myc factors; mycorrhizal-induced resistance; symbiotic interactions; systemic acquired resistanc
Effect of coffee roasting on the cupping quality of coffee
Full text linkCoffee roasting is considered an important process that influences coffee cupping quality, nutrient composition, and consumer preference. Complex chemical reactions during the roasting process can change the chemical constituents of green coffee, thereby affecting its flavor and compositions. To the best of our knowledge, using the same roasting time, roasted bean color, or final roasting temperature but different time-temperature profiles will cause different cupping qualities. This study aimed to determine and quantify how the different roasting time-temperature profiles affect light-roasted coffee cupping qualities, such as flavor, aftertaste, acidity, body, balance, and overall. Herein, a rising (ROR) temperature rate between 150 °C and 185 °C was found to be the most important roasting stage affecting the cupping quality of light-roasted coffee. Moreover, the roast profile was not found to influence the coffee body during light roasting.
Key words: Coffee roasting; Coffee cupping test; Flavor; Design of experiments.
Converting Arabica Coffee Parchment into value added products: Technical and Economic Assessment
Full text linkThe coffee processing industry is experiencing a continuous rise in residues due to increased coffee-cherry production. However, the utilization of coffee parchment, which contains toxic compounds, remains limited and requires further investigation. This study aims to convert coffee parchment into biochar for potential use as a raw material for porous carbon material. The research was conducted using a purpose-built pilot-scale reactor. The goal was to address challenges related to operational cost, simplicity in operation, and maintenance, utilizing the Net Present Value (NPV) approach. Results indicated that coffee parchment comprised 34.5% biochar, 42.15% bio-oil, and balanced un-condensable-gas. Additionally, biochar products consisted of 42.02% fixed carbon and 38.63% volatile matter. The pyrolysis equipment designed for coffee parchment showcased economic viability, considering optimized annual operating days and scalability for production.
Key words: Biochar; Economic analysis; Hydrogen storage; Pyrolysis
Roasting variations and brewing methods in the preparation of clear Coffee Beverages from Gayo Arabica Coffee
Full text linkCoffee drinks are trendy drinks around the world, and they usually contain caffeine. However, this research focuses on creating a coffee drink that does not contain caffeine so that those who cannot consume it can enjoy it. The resulting coffee drink is a colorless coffee drink. The coffee production process initially produces a black-colored drink, but it can turn it into a clear-colored drink through distillation and chemical methods. This research aims to study the process of making clear coffee by varying roasting and brewing levels with various variations to obtain clear-colored coffee and low caffeine levels. Preparation of clear coffee drinks is done by brewing espresso and Tobruk, which is then analyzed for pH, caffeine, and color tests on the results of the clear coffee drink. Based on the ranking test on each parameter tested on clear coffee drinks, the best treatment is using the distillation method, espresso brewing, and medium roasting level. The analysis results of this selected formulation produced a transparent beverage color (clear), pH 3.5, and caffeine levels of 4.639 mg/mL.
Key words: Coffee; Clear coffee; Destination; Chemical reaction; Caffeine
Physicochemical characterization of coffee parchment of species Coffea arabica variety Castillo®
Full text linkCoffee parchment is one of the most abundant wastes from coffee processing in Colombia, representing 5.8% of dry weight of the berry. This waste has been scarcely characterized, then this work is a complete physicochemical characterization of coffee parchment of the species Coffea arabica variety Castillo®. The coffee parchment composition was studied, determining the fractions of cellulose (49 %), hemicellulose (21 %), lignin (28 %), and inorganics (3 %) presented. Also, FTIR analysis was made to explore the different functional groups of the constituent molecules and confirm their presence, likewise the thermal profile was determined to confirm the composition and explore the thermal stability of this waste. Crystallinity was determined by the Segal method using XRD. A morphological analysis by SEM and a granulometric analysis of this raw material is also presented. All these analyses are important for proposing alternative uses of coffee parchment, such as obtaining cellulose.
Key words: Coffee parchment; Compositional analysis; FTIR; XRD; TGA
Effect of extraction processing parameters using a ribbon blender on the physicochemical properties of coffee
Full text linkIn this work, the effect of the water-coffee ratio, time, and stirring speed, on the total soluble solids, extraction rate, titratable acidity, and extraction yield was evaluated for the percolation of coffee in a horizontal ribbon blender equipment. The coffee extract was obtained in a pilot unit at a constant temperature of 85°C and varying the water-coffee ratio from 4:1 to 10:1; the stirring speed between 30 and 95 RPM and the extraction time from 10 to 60 minutes. It was determined that the water-coffee ratio was the factor that had a significant influence on all the response variables, while time and stirring were significant for the extraction rate and titratable acidity. The optimal setup among the studied conditions was using a water temperature of 85°C, a water-coffee ratio of 4:1, and a stirring speed of 66 RPM for ten minutes. At these conditions, an extract of 5.85% TDS, 14.54% as yield, an extraction rate of 654.8 g/h, and a content of 5.62 mg of CGA/mL was obtained. Hence, this study presents an alternative process to obtain coffee extract in producing soluble coffee at a low industrial scale.
Key words: Chlorogenic acid; Extraction yield; Foods; Optimization; Soluble coffee
Chemical and microbiological characteristics of kombucha made from robusta cascara and green tea
Full text linkDried coffee peel or cascara as coffee waste is a potential ingredient that still contains phytochemical substances such as polyphenol and clorogenic acid. Cascara can be used in making kombucha. Kombucha is a functional drink made of fermenting tea and sugar with using symbiotic culture of bacteria and yeast (SCOBY) as starter. The addition of cascara and combination with green tea could potentially improve nutritional values on kombucha. This study aimed to evaluate the chemical and microbiological characteristics of kombucha made from robusta cascara and green tea. This study used Completely Randomized Design with one treatment factor namely combination of robusta cascara and green tea (100%:0%; 75%:25%; 50%:50%; 25%:75%; 0%:100%). The treatment repeated three times. The parameters observed were total polyphenol content, total titrated acid, total dissolved solid, pH, and total lactic acid bacteria. The result showed that combination of robusta cascara and green tea had significant effects on all parameters. The increased of green tea proportion in treatments could increase content of total titrated acid from 0.0032% (kombucha with 100% robusta cascara) to 0.0048% (kombucha with 100% green tea) whereas total dissolved solid from 10.0667% Brix to 9.1333% Brix and pH values from 3.6000 to 3.4667 slightly decreased in kombucha. The higher polyphenol content in the raw material the higher total polyphenol obtained in kombucha reflected on 100% green tea kombucha with 0.2245 mg GAE/mL. Total lactic acid bacteria of kombucha obtained at 3.3760 log CFU/mL to 4.3917 log CFU/mL.
Key words: Coffee peel; Fermentation; Total Poliphenol; Total Lactic Acid Bacteria