Effect of Broken Coffee Beans Particle Size, Roasting Temperature, and Roasting Time on Quality of Coffee Beverage

Table 2

Effect of coffee roasting temperature at 230°C for 10 min and 5 min time and particle size of 2.36–3.35 mm and 4–6 mm on caffeine content.

Roasting temperature (°C)	Roasting time (min)	Coffee bean particle size (mm)	Caffeine content (mg/l)
230	10	2.36–3.35	55.6 ± 0.32^A
		4–6	43.1 ± 0.25^B
	5	2.36–3.35	42.5 ± 0.14^C
		4–6	35.2 ± 0.11^D
value	Time		<0.001
	Particle size		<0.001
	Time^∗ particle size		<0.001
	CV		17.37

Means that do not share a letter in column are significantly different at . Values are mean ± standard deviation of three observations.