The effect different Roasting Leveson on quality of Arabica coffee in Paksong district, Champasak Provine

This study aimed to investigate the optimum temperature for dry and wet roasting of Arabica coffee beans on caffeine content...

Abstract

This study aimed to investigate the optimum temperature før dry and wet roasting of Arabica coffee beans on caffeine content and sensory preference of taste testers towards coffee products. The results showed that: Coffee roasting at three different temperatures condition (180°C, 200°C and 220°C) by roasted in 10 minutes that presented the results of caffeine analysis in Arabica coffee from two processing methods (dry and wet) which three different temperatures were different significantly statistic (P<0.05). However, Caffeine content in dry form before roasting was 0.9%. After three roasting temperatures (180℃, 200°C and 220°C), the caffeine contents were 1.08%, 1.18% and 1.29%, respectively. Initial caffeine content in wet form was 1%. After Arabica roasting by different temperatures, the caffeine contents were 1.08%, 1.18% and 1.29%, respectively. Overall sensory evaluation of taste buds using both dry and wet methods at different temperatures of roasting (180°C, 200°C and 220°C) were 1.1%, 1.2% and 1.3%, respectively. On the other hand, after sensory test for dry and wet processing methods that showed the result had been non-significant of the statistical difference (P>0.05) by the mean of scores of the dry processing were 8.50, 8.35, and 8.15, respectively and then for wet processing were 8.60, 8.40, and 8.15, respectively.