Research on treating coffee beans with enzymes before roasting and grinding
2009
Trinh Xuan Ngo
In Vietnam, coffee is one kind of industrial plants which have high economical and exportable value, bringing back a huge profit contributing to nation's economical and GDP development. Currently, Vietnam is ranked as the world's second coffee exporter following Brazil with approximately millions of ton per year. Due to the fact that high demand for coffee all over the world has required the increase not only in quantity but also in quality of finished coffee products, coffee industry has been forced to improve processing techniques and equipment to aim at having higher quality coffee products. For this reason, we did carry out the experiment named: "Research on treating coffee beans with enzymes before roasting and grinding". The results showed that the quality, flavor, solubility and taste of treated coffee samples were much improved compared with the untreated one when coffee beans were soaked in water for 1 hour before being treated with 1% industrial enzyme solution and then covered for 24 hours.
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