This study is designed to investigate sensory characteristics of coffee from various processing and roasting conditions. Green coffee processing method can be divided mainly into the natural and washed. The study intends to examine the characteristics of the applicable sample through physicochemical...
This study is designed to investigate sensory characteristics of coffee from various processing and roasting conditions. Green coffee processing method can be divided mainly into the natural and washed. The study intends to examine the characteristics of the applicable sample through physicochemical evaluation and sensory
evaluation when it comes to the characteristics when the coffee is roasted using different conditions. Ethiopia Yirgacheffe was used as the specimen for the study, and the coffee was processed into the natural and washed after getting produced in the same year. Evaluation was carried out by roasting light (Agtron #95), medium (Agtron #65) and dark (Agtron #35) using the Agtron tintometer as the standard.
1. Physicochemical characteristics
There was no difference in the natural and washed when it comes to the difference in the green coffee bean’ water rate. In terms of the chromaticity, yellow was manifested significantly higher than the natural compared to the washed for a value (redness) and b value (yellowness) excluding L value. Likewise, color difference following the effect of the pulp during the processing process was verified. This was the same in case of the coffee bean chromaticity as well. Moreover, in case of the chromaticity, following coffee bean roasting, brightness decreased as the L value, a value and b value roasting continued on, and red and yellow tended to increase. In case of the characteristics brewed coffee physicochemical evaluation, it was verified that the acidity is higher since the pH value was measured lower in case of the washed compared to the natural. Both natural and washed decreased according to the progression of the roasting. In case of the TDS, higher measurement resulted in all the roasting chromaticity for the natural compared to the washed. It was verified that the solid is greater, and solid content increased in proportion to the progression of the roasting.
2. Sensory characteristics
1) Expert panel cupping
Expert panel cupping evaluation was carried out with the goal of drawing out the flavor profile for the natural and washed specimen. Evaluation was carried out in line with the SCAA’s cupping protocol. Among 10 categories, natural coffee produced higher results compared to the washed in merely aftertaste. As such, after-taste was longer. In case of natural coffee, descriptive words such as dry berry, honey, spicy and woody were identified. In case of washed coffee, descriptive words such as lemon, peach, tea, herb and clean were identified.
2) Trained panel’s quantitative description analysis
In case of the quantitative description analysis targeting trained panel, evaluation was carried out with a total of 14 evaluation categories using 15 cm measure based on the descriptive words drawn out during expert panel cupping. Evaluation categories consisted of three categories that targeted ground coffee and 11 questions that evaluated extracted coffee. As a result of the processing method, natural coffee had extensive fruit and spicy flavor while high value was manifested in case of the bitterness, dry fruit, woody, spicy, nutty, oily and after taste. Washed coffee manifested high value in case of the acidity, fresh fruit and mouthfeel. It was verified that the natural coffee holds increasingly complex characteristics compared to washed coffee. Even when coffee is produced at the same farm, it was shown that other tendency is manifested following the processing. This can be considered a result,
produced due to the complex flavor that is made during the
fermentation process and due to the effect of the pulp during the natural coffee processing process. Moreover, in case of the washed coffee, it undergoes the process of removing all the pulp during the processing process. Thus, although complexity is low since flavor of the pure and clean green coffee itself is manifested, it offers soft
texture, refreshing acidity and fresh fruit flavor. As for the difference following the roasting, significant differences
were manifested in case of the light, medium and dark. Bitterness, nutty and oily categories increased proportionally as the roasting chromaticity became darker from light to dark. Acidity, sweetness, fresh fruit, woody and mouthfeel categories decreased. It was verified
that the change in the flavor took place clearly according to the roasting.
3) Consumer preference
Evaluation to assess the preference of 50 general consumers was carried out, targeting six specimens used for the experiment without explaining about this study. Consumers who like coffee, but who did not get specialized training were selected, and gender share and age were factored in to select the panel. The experiment showed that the consumers tend to prefer natural coffee. As for the roasting chromaticity, preference was higher in the following order compared to the light with noticeable acidity; medium and dark. In case of the expert panel and trained panel, resistance towards coffee acidity was
low. Thus, evaluation for the light coffee was carried out objectively as well. In case of general consumers, however, preference was relatively low for the specimen with noticeable sour taste. Implications of this research are as follows. This study examined the processing method, which is an important variable for producing nations, and roasting, which is an important variable for consuming nations in a composite manner in relation to the coffee quality. It can serve as a base for developing new product or for improving existing product based on the increasingly objective result amidst the market situation in which quality related characteristics are considered most important.
This study is designed to investigate sensory characteristics of coffee from various processing and roasting conditions. Green coffee processing method can be divided mainly into the natural and washed. The study intends to examine the characteristics of the applicable sample through physicochemical evaluation and sensory
evaluation when it comes to the characteristics when the coffee is roasted using different conditions. Ethiopia Yirgacheffe was used as the specimen for the study, and the coffee was processed into the natural and washed after getting produced in the same year. Evaluation was carried out by roasting light (Agtron #95), medium (Agtron #65) and dark (Agtron #35) using the Agtron tintometer as the standard.
1. Physicochemical characteristics
There was no difference in the natural and washed when it comes to the difference in the green coffee bean’ water rate. In terms of the chromaticity, yellow was manifested significantly higher than the natural compared to the washed for a value (redness) and b value (yellowness) excluding L value. Likewise, color difference following the effect of the pulp during the processing process was verified. This was the same in case of the coffee bean chromaticity as well. Moreover, in case of the chromaticity, following coffee bean roasting, brightness decreased as the L value, a value and b value roasting continued on, and red and yellow tended to increase. In case of the characteristics brewed coffee physicochemical evaluation, it was verified that the acidity is higher since the pH value was measured lower in case of the washed compared to the natural. Both natural and washed decreased according to the progression of the roasting. In case of the TDS, higher measurement resulted in all the roasting chromaticity for the natural compared to the washed. It was verified that the solid is greater, and solid content increased in proportion to the progression of the roasting.
2. Sensory characteristics
1) Expert panel cupping
Expert panel cupping evaluation was carried out with the goal of drawing out the flavor profile for the natural and washed specimen. Evaluation was carried out in line with the SCAA’s cupping protocol. Among 10 categories, natural coffee produced higher results compared to the washed in merely aftertaste. As such, after-taste was longer. In case of natural coffee, descriptive words such as dry berry, honey, spicy and woody were identified. In case of washed coffee, descriptive words such as lemon, peach, tea, herb and clean were identified.
2) Trained panel’s quantitative description analysis
In case of the quantitative description analysis targeting trained panel, evaluation was carried out with a total of 14 evaluation categories using 15 cm measure based on the descriptive words drawn out during expert panel cupping. Evaluation categories consisted of three categories that targeted ground coffee and 11 questions that evaluated extracted coffee. As a result of the processing method, natural coffee had extensive fruit and spicy flavor while high value was manifested in case of the bitterness, dry fruit, woody, spicy, nutty, oily and after taste. Washed coffee manifested high value in case of the acidity, fresh fruit and mouthfeel. It was verified that the natural coffee holds increasingly complex characteristics compared to washed coffee. Even when coffee is produced at the same farm, it was shown that other tendency is manifested following the processing. This can be considered a result,
produced due to the complex flavor that is made during the
fermentation process and due to the effect of the pulp during the natural coffee processing process. Moreover, in case of the washed coffee, it undergoes the process of removing all the pulp during the processing process. Thus, although complexity is low since flavor of the pure and clean green coffee itself is manifested, it offers soft
texture, refreshing acidity and fresh fruit flavor. As for the difference following the roasting, significant differences
were manifested in case of the light, medium and dark. Bitterness, nutty and oily categories increased proportionally as the roasting chromaticity became darker from light to dark. Acidity, sweetness, fresh fruit, woody and mouthfeel categories decreased. It was verified
that the change in the flavor took place clearly according to the roasting.
3) Consumer preference
Evaluation to assess the preference of 50 general consumers was carried out, targeting six specimens used for the experiment without explaining about this study. Consumers who like coffee, but who did not get specialized training were selected, and gender share and age were factored in to select the panel. The experiment showed that the consumers tend to prefer natural coffee. As for the roasting chromaticity, preference was higher in the following order compared to the light with noticeable acidity; medium and dark. In case of the expert panel and trained panel, resistance towards coffee acidity was
low. Thus, evaluation for the light coffee was carried out objectively as well. In case of general consumers, however, preference was relatively low for the specimen with noticeable sour taste. Implications of this research are as follows. This study examined the processing method, which is an important variable for producing nations, and roasting, which is an important variable for consuming nations in a composite manner in relation to the coffee quality. It can serve as a base for developing new product or for improving existing product based on the increasingly objective result amidst the market situation in which quality related characteristics are considered most important.
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