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 ± 0.08^H	9.14 ± 0.21^H	12.10 ± 0.10^EFG	12.3 ± 0.160^A	467.35 ± 0.74^MN	5.35 ± 0.10^MN
		2.36–3.35	11.40 ± 0.04^DEF	10.51 ± 0.11^FG	13.24 ± 0.02^AB	9.23 ± 0.02^GHI	437.21 ± 0.57^Q	9.24 ± 0.03^JK
		1.7–2.36	12.83 ± 0.06^AB	11.33 ± 0.26^E	13.57 ± 0.09^A	8.92 ± 0.03^HIJ	544.79 ± 0.97^C	8.04 ± 0.25^L
	10	4–6	8.28 ± 0.48^JK	8.32 ± 0.36^IJ	11.32 ± 0.31^HIJ	10.14 ± 0.49^DEF	471.28 ± 1.61^LM	5.09 ± 0.04^MN
		2.36–3.35	9.38 ± 0.09^H	9.01 ± 0.09^HI	12.40 ± 0.25^DEF	8.44 ± 0.05^J	473.79 ± 1.06^L	6.23 ± 0.22^M
		1.7–2.36	10.25 ± 0.1^G	10.51 ± 0.05^FG	12.52 ± 0.03^CDEF	8.21 ± 0.16^JK	558.63 ± 1.49^B	13.94 ± 0.08^E
	5	4–6	8.08 ± 0.14^K	7.10 ± 0.21^K	9.10 ± 0.45^M	8.25 ± 0.96^J	483.38 ± 7.2^K	2.73 ± 0.03^P
		2.36–3.35	8.48 ± 0.2^IJK	7.82 ± 0.11^J	10.23 ± 0.65^L	7.43 ± 0.18^KL	517.46 ± 4.4^FG	3.67 ± 0.23^OP
		1.7–2.36	9.11 ± 0.13^HI	8.92 ± 0.26^HI	10.54 ± 0.32^KL	6.08 ± 0.41^N	571.06 ± 1.4^A	4.69 ± 0.26^NO
230	15	4–6	12.94 ± 0 .02^AB	13.55 ± 0.26^A	12.67 ± 0.05^BCDE	12.35 ± 0.09^B	413.25 ± 0.31^S	13.85 ± 0.37^E
		2.36–3.35	12.97 ± 0.06^AB	13.35 ± 0.35^AB	13.01 ± 0.1^ABCD	6.28 ± 0.08^MN	417.76 ± 0.74^RS	19.82 ± 0.42^C
		1.7–2.36	13.08 ± 0.15^A	11.02 ± 0.17^EFG	13.35 ± 0.1^A	4.45 ± 0.20^P	522.06 ± 0.33^EF	16.96 ± 0.13^D
	10	4–6	12.50 ± 0.2^ABC	13.52 ± 0.16^A	11.92 ± 0.03^FGH	13.67 ± 0.06^A	453.31 ± 1.12^O	11.87 ± 0.05^GH
		2.36–3.35	12.71 ± 0.12^AB	13.20 ± 0.47^ABC	12.15 ± 0.04^EFG	10.30 ± 0.05^DE	463.51 ± 0.32^N	10.86 ± 0.10^HI
		1.7–2.36	13.05 ± 0.04^A	11.69 ± 0.04^E	12.27 ± 0.07^EF	9.91 ± 0.32 ^DEFG	525.62 ± 0.94^E	9.55 ± 0.34^JK
	5	4–6	10.85 ± 0.07^FG	10.40 ± 0.16^G	10.42 ± 0.14^KL	10.47 ± 0.10^D	466.93 ± 0.91^MN	8.83 ± 0.10^KL
		2.36–3.35	11.02 ± 0.48^EF	10.62 ± 0.10^FG	11.07 ± 0.05^IJK	8.33 ± 0.10^J	491.22 ± 0.34^J	8.69 ± 0.06^KL
		1.7–2.36	11.98 ± 0.15^CD	11.53 ± 0.09^E	11.60 ± 0.06^GHI	8.30 ± 0.06^J	535.03 ± 0.20^D	10.26 ± 0.03^IJ
260	15	4–6	9.50 ± 0.18^H	9.52 ± 0.18^H	8.54 ± 0.23^MN	9.40 ± 0.13^FGHI	384.54 ± 0.91^T	28.14 ± 0.23^B
		2.36–3.35	8.90 ± 0.32^HIJ	8.18 ± 0.24^J	6.08 ± 0.17^O	5.24 ± 0.27^O	419.53 ± 0.97^R	33.14 ± 1.42^A
		1.7–2.36	8.22 ± 0.13^K	7.91 ± 0.28^J	4.11 ± 0.15^P	4.21 ± 0.09^P	501.08 ± 1.61^I	28.14 ± 0.31^B
	10	4–6	12.40 ± 0.32^BC	12.69 ± 0.30^BCD	10.86 ± 0.09^JKL	11.35 ± 0.10^C	419.21 ± 0.32^RS	20.36 ± 0.26^C
		2.36–3.35	12.46 ± 0.4A^BC	12.51 ± 0.18^CD	8.25 ± 0.09^N	8.74 ± 0.09^IJ	437.05 ± 0.29^Q	16.91 ± 0.15^D
		1.7–2.36	10.87 ± 0.01^EFG	10.40 ± 0.08^G	8.28 ± 0.04^N	6.32 ± 0.09^MN	509.51 ± 1.25^H	20.36 ± 0.25^C
	5	4–6	11.50 ± 0.05^DE	12.50 ± 0.23^D	12.49 ± 0.05^CDEF	13.87 ± 0.05^A	446.25 ± 0.91^P	9.53 ± 0.40^JK
		2.36–3.35	11.72 ± 0.09^D	13.46 ± 0.37^A	13.10 ± 0.14^ABC	9.56 ± 0.10^EFGH	483.65 ± 1.31^K	12.61 ± 0.25^FG
		1.7–2.36	11.74 ± 0.08^D	11.20 ± 0.11^EF	13.52 ± 0.12^A	7.05 ± 0.07^LM	514.97 ± 0.91^GH	13.07 ± 0.63^EF
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.