Effect of Broken Coffee Beans Particle Size, Roasting Temperature, and Roasting Time on Quality of Coffee Beverage
Table 1
Effect of roasting durations (5, 10, and 15 min), roasting temperature (200, 230, and 260°C), and broken coffee bean particle size (4–6, 2.36–3.35, and 1.7–2.36 mm) on selected physical and sensory properties of roasted coffee.
Temperature
Roasting time
Particle size
Sensory evaluation of the coffee beverage
Physical properties of the roasted coffee
Cup cleanness
Acidity
Body
Flavor
Bulk density (g/l)
Dry mass loss (%)
200
15
4–6
9.42 ± 0.08H
9.14 ± 0.21H
12.10 ± 0.10EFG
12.3 ± 0.160A
467.35 ± 0.74MN
5.35 ± 0.10MN
2.36–3.35
11.40 ± 0.04DEF
10.51 ± 0.11FG
13.24 ± 0.02AB
9.23 ± 0.02GHI
437.21 ± 0.57Q
9.24 ± 0.03JK
1.7–2.36
12.83 ± 0.06AB
11.33 ± 0.26E
13.57 ± 0.09A
8.92 ± 0.03HIJ
544.79 ± 0.97C
8.04 ± 0.25L
10
4–6
8.28 ± 0.48JK
8.32 ± 0.36IJ
11.32 ± 0.31HIJ
10.14 ± 0.49DEF
471.28 ± 1.61LM
5.09 ± 0.04MN
2.36–3.35
9.38 ± 0.09H
9.01 ± 0.09HI
12.40 ± 0.25DEF
8.44 ± 0.05J
473.79 ± 1.06L
6.23 ± 0.22M
1.7–2.36
10.25 ± 0.1G
10.51 ± 0.05FG
12.52 ± 0.03CDEF
8.21 ± 0.16JK
558.63 ± 1.49B
13.94 ± 0.08E
5
4–6
8.08 ± 0.14K
7.10 ± 0.21K
9.10 ± 0.45M
8.25 ± 0.96J
483.38 ± 7.2K
2.73 ± 0.03P
2.36–3.35
8.48 ± 0.2IJK
7.82 ± 0.11J
10.23 ± 0.65L
7.43 ± 0.18KL
517.46 ± 4.4FG
3.67 ± 0.23OP
1.7–2.36
9.11 ± 0.13HI
8.92 ± 0.26HI
10.54 ± 0.32KL
6.08 ± 0.41N
571.06 ± 1.4A
4.69 ± 0.26NO
230
15
4–6
12.94 ± 0 .02AB
13.55 ± 0.26A
12.67 ± 0.05BCDE
12.35 ± 0.09B
413.25 ± 0.31S
13.85 ± 0.37E
2.36–3.35
12.97 ± 0.06AB
13.35 ± 0.35AB
13.01 ± 0.1ABCD
6.28 ± 0.08MN
417.76 ± 0.74RS
19.82 ± 0.42C
1.7–2.36
13.08 ± 0.15A
11.02 ± 0.17EFG
13.35 ± 0.1A
4.45 ± 0.20P
522.06 ± 0.33EF
16.96 ± 0.13D
10
4–6
12.50 ± 0.2ABC
13.52 ± 0.16A
11.92 ± 0.03FGH
13.67 ± 0.06A
453.31 ± 1.12O
11.87 ± 0.05GH
2.36–3.35
12.71 ± 0.12AB
13.20 ± 0.47ABC
12.15 ± 0.04EFG
10.30 ± 0.05DE
463.51 ± 0.32N
10.86 ± 0.10HI
1.7–2.36
13.05 ± 0.04A
11.69 ± 0.04E
12.27 ± 0.07EF
9.91 ± 0.32 DEFG
525.62 ± 0.94E
9.55 ± 0.34JK
5
4–6
10.85 ± 0.07FG
10.40 ± 0.16G
10.42 ± 0.14KL
10.47 ± 0.10D
466.93 ± 0.91MN
8.83 ± 0.10KL
2.36–3.35
11.02 ± 0.48EF
10.62 ± 0.10FG
11.07 ± 0.05IJK
8.33 ± 0.10J
491.22 ± 0.34J
8.69 ± 0.06KL
1.7–2.36
11.98 ± 0.15CD
11.53 ± 0.09E
11.60 ± 0.06GHI
8.30 ± 0.06J
535.03 ± 0.20D
10.26 ± 0.03IJ
260
15
4–6
9.50 ± 0.18H
9.52 ± 0.18H
8.54 ± 0.23MN
9.40 ± 0.13FGHI
384.54 ± 0.91T
28.14 ± 0.23B
2.36–3.35
8.90 ± 0.32HIJ
8.18 ± 0.24J
6.08 ± 0.17O
5.24 ± 0.27O
419.53 ± 0.97R
33.14 ± 1.42A
1.7–2.36
8.22 ± 0.13K
7.91 ± 0.28J
4.11 ± 0.15P
4.21 ± 0.09P
501.08 ± 1.61I
28.14 ± 0.31B
10
4–6
12.40 ± 0.32BC
12.69 ± 0.30BCD
10.86 ± 0.09JKL
11.35 ± 0.10C
419.21 ± 0.32RS
20.36 ± 0.26C
2.36–3.35
12.46 ± 0.4ABC
12.51 ± 0.18CD
8.25 ± 0.09N
8.74 ± 0.09IJ
437.05 ± 0.29Q
16.91 ± 0.15D
1.7–2.36
10.87 ± 0.01EFG
10.40 ± 0.08G
8.28 ± 0.04N
6.32 ± 0.09MN
509.51 ± 1.25H
20.36 ± 0.25C
5
4–6
11.50 ± 0.05DE
12.50 ± 0.23D
12.49 ± 0.05CDEF
13.87 ± 0.05A
446.25 ± 0.91P
9.53 ± 0.40JK
2.36–3.35
11.72 ± 0.09D
13.46 ± 0.37A
13.10 ± 0.14ABC
9.56 ± 0.10EFGH
483.65 ± 1.31K
12.61 ± 0.25FG
1.7–2.36
11.74 ± 0.08D
11.20 ± 0.11EF
13.52 ± 0.12A
7.05 ± 0.07LM
514.97 ± 0.91GH
13.07 ± 0.63EF
CV
15.60
18.20
21.06
28.53
9.96
59.33
value
Roasting temperature∗roasting time∗particle size
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
Roasting temperature∗roasting time
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
Roasting temperature∗particle size
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
Roasting time∗particle size
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
Roasting temperature
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
Roasting time
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
Particle size
<0.001
<0.001
0.791
<0.001
<0.001
<0.001
Means that do not share a letter in column are significantly different at . Values are mean ± standard deviation of three observations.