The Effect of Roasting and Storage Conditions, and Beverage Preparation Methods on the Sensorial Characteristics of Coffee

Coffee is one of the largest commodities on the world market and, in Colombia, it represents a significant part of the country's economy. Specialty coffee is known for its quality, which can be affected by processing conditions. Commercial coffee is also widely produced and, combined with different preparation methods, could give rise to different sensory characteristics. The purpose of this research was to assess the effect of roasting and degassing height on the sensory characteristics and shelf life of coffee. Additionally, the effect of different preparation methods, particle size, and coffee quality on the total phenolic content, antioxidant capacity, and sensorial profile was evaluated. The results revealed that it is preferable to store the green coffee beans and roast them when consumed for longer coffee preservation. When storing roasted coffee, it is better to roast and degas it at a higher altitude to preserve the quality for longer. The preparation methods yielded differences in taste with higher bitterness in immersion methods. However, the main factor that influenced coffee extraction and taste were particle size and type of coffee. A finer particle size allowed for greater phenolic and caffeine extraction, resulting in more bitterness and astringency. Results showed that using a ratio of 1:20 and 1:15 for commercial and specialty coffee, respectively, no differences in the functionality of the coffee cup were observed. In this way, with this research it was found the best conditions for preserving coffee quality and also, that the functionality of a coffee cup varied for different factors, but at the end, it depends on taste preferences.

Amor Perfecto

Magíster en Ingeniería Química

Maestría