Figure 3 - uploaded by Mesfin Haile
Content may be subject to copyright.
Source publication
Coffee is one of the most important agricultural commodities in the world. The coffee quality is associated with pre-harvest and post-harvest management activities. Each step starting from selecting the best coffee variety for plantation until the final coffee drink preparation determines the cupping quality. The overall coffee quality influenced b...
Context in source publication
Context 1
... harvesting of the fruits, green coffee beans are obtained by one of three different methods known as dry, wet, and semi-dry processing [15]. Commonly, there are three different coffee processing methods (Figure 3). These methods are wet, dry, and semi-dry processing, and recently, digestive bioprocessing is practised on a small scale to produce the world's most expensive coffee (kopi luwak and black ivory coffee). ...
Similar publications
In the processing of vegetable leaves, for the preparation of beverages, enzymatic inactivation is necessary to eliminate the characteristic taste of green leaves. The objective of this work was to study the roasting of coffee leaves, in order to inactivate the enzymes, aiming to obtain a drink in the tea category. The enzymatic inactivation was ca...
Citations
... The results of the second-crack roasting process ( Figure 3) revealed the presence of oil on the surface of the coffee. Based on the physical characteristics of the coffee and the temperature, which ranged from 223 ℃ to 228 ℃, the second-crack roasted coffee produced by all processing was classified as a medium-todark roast level [21,22]. ...
... Referred to as cherries, the fruit is initially green and turns bright and deep red when it is ready for harvesting. Traditionally, the coffee cherries are harvested by hand through one of two strategic ways: either strip picking or selective picking [2]. ...
The local coffee farmers employ manual inspection to identify the maturity of coffee cherries that are inefficient in labor and time. Thus, the objective of this study is to develop a CNN-VGG19 algorithm model that can accurately detect the maturity image of coffee cherry samples, and classify them into: unripe, semi-ripe, ripe, and overripe categories. The proposed solution will provide local coffee farmers with an automated and more accurate classification of the quality of coffee cherries. The visual geometry group-19 was employed to increase the object recognition model performance of the proposed algorithm while maintaining higher accuracy and quicker throughput, thus increasing revenues. The images are utilized as training and test set data. They were then processed by using the feature extraction of CNN-VGG19 deep learning model, and got four coffee cherry maturity classes. The model architecture attained a 90.00 % accuracy. Furthermore, the increase in both the validation and training accuracy graph with a corresponding decrease in both the validation and training loss graph propounds that the model performance has improved.
... The quality of coffee beans and beverages plays a crucial role in shaping coffee market prices [1]. This quality arises from a diverse set of influences, including genetic factors, environmental conditions, methods of postharvest processing, as well as handling and storage practices [1]. ...
... The quality of coffee beans and beverages plays a crucial role in shaping coffee market prices [1]. This quality arises from a diverse set of influences, including genetic factors, environmental conditions, methods of postharvest processing, as well as handling and storage practices [1]. The authors note that postharvest processing alone accounts for approximately 60% of the final quality of coffee. ...
This paper explores the intricate dynamics and evolving methodologies surrounding coffee bean and beverage quality, which are crucial determinants of market pricing. The quality of coffee is shaped by an intricate interplay of genetic, environmental, postharvest processing factors, which collectively account for up to 60% of its final quality. Postharvest processing methods including traditional and contemporary approaches like honey processing, anaerobic fermentation, and digestion methods or animal poop that involving animal interactions exhibit diverse impacts on the aromatic profile and sensory attributes of coffee. Among the most intriguing innovations are methods involving animal assistance, notably the production of Kopi Luwak, Black Ivory coffee, and other animal derived coffee variants, which leverage the unique fermentation processes occurring within the digestive tracts of animals such as civets, elephants, monkeys, bats, birds and Coati. The fermentation of beans in these novel methods influences not only the flavor and aroma but also raises ethical and sustainability concerns related to animal welfare. This review synthesizes recent findings on the impact of various processing techniques on coffee quality, highlights the potential for enhancing sensory characteristics through evolving methods, and underscores the importance of ethical sourcing practices in the face of consumer demand for unique, high-quality coffee. By advancing understanding in these areas, the paper aims to contribute to the continued innovation and improvement in coffee processing, with a focus on balancing quality, sustainability, and ethical considerations.
... Government agencies conduct quality certification, while government and private institutions train farmers and MSMEs. The timing of harvest and post-harvest processes and harvesting and drying techniques significantly affect coffee quality (Haile & Kang, 2019;Firdaus et al., 2022). ...
The quality of coffee, including taste and aroma, is determined mainly by the timeliness of harvesting and post-harvest processes. The quality of Robusta coffee produced in Tenggorong Hamlet, Gumantar Village, North Lombok Regency is still relatively low because the harvesting of coffee beans is carried out using the strip picking method and not the selective picking method. The post-harvest method is still inappropriate, especially in the section for producing green beans. This extension aimed to improve the quality of Gumantar Village coffee through activities to increase farmers' knowledge and capacity in conducting harvest and post-harvest processes. Marketing facilitation activities were also carried out using various applicable process standards. The results and evaluation of the activities showed an increase in coffee farmers' knowledge and capacity in selective picking and post-harvest coffee processing. Coffee processing methods that determine the taste, such as green bean preparation and roasting, have also been well understood. The facilitation has resulted in a business identification number (NIB), label and packaging logo with 'Sangakopi' product brand rights, halal certificate, and distribution permit. It is expected that 'Sangakopi' products will enter the NTB Mall shortly.
... Total polyphenols, flavonoids, and tannins differed from other results which might be due to variations in agronomic practices, climate, geography, and soil conditions. In contrast, the ash content was somewhat lower, which could be due to the different geographical conditions, the time of harvest, and the different processing technologies [19]. The chemical composition of raw coffee pulp and dried pulp is shown in Table 1 below. ...
Coffee pulp is the first byproduct of coffee processing. It contains contaminants due to its composition and production volume. This study evaluates coffee by-products wine from fresh coffee pulp, used as a substrate, along with cascara tea from dried coffee pulp. About 40 % of pulp was obtained during the wet processing of coffee. The pulp was dried directly in the sun for 3-4 days until the moisture content of the cascara drink was below 8 %. Similarly, for the alcoholic beverage (wine), the must was processed to the TSS (24°Brix), and the fermentation process was carried out for up to 10-12 days until the TSS was down to 10°Brix. After the fermentation was completed, the fermented wine was kept for secondary fermentation where it undergoes aging or clarification. The clarified wine was then filled into sterilized glass bottles for further use. The chemical composition of coffee pulp (moisture, ash, crude protein, acidity, fat, crude fiber, caffeine, tannin, reducing sugar, TSS, and flavonoids) was analyzed. Both beverages were also subjected to sensory analysis and chemical analysis. Caffeine, tannin, pH, and acidity of the non-alcoholic beverage were 220 mg/L, 45.7 mg/L, 4.16 and 1.24 %, respectively. Alcohol, methanol, ester, aldehyde, pH, TSS, acidity, caffeine, tannin, and flavonoid were 10.58 ABV %, 295 mg/L, 75.26 ppm, 10.12 ppm, 3.2, 10°Brix, 0.52 %, 28.96 ppm, 280 mg/L and 405 mg/g, respectively. The alcoholic and non-alcoholic beverages made from coffee pulp were superior in terms of sensory attributes. Therefore, it is possible to develop both beverages from coffee pulp and maximum utilization of waste coffee pulp.
... One of the critical reactions that occur during dehydration is the Maillard reaction [18,19]. This reaction involves the interaction between amino acids and reducing sugars present in the coffee beans, resulting in the formation of Fig. 2 Flowchart of the green coffee beans processing steps [14] Fig. 3 Illustration of the coffee fruit structural layers [17] Content courtesy of Springer Nature, terms of use apply. Rights reserved. ...
... Some coffee producers prefer to dry beans immediately after pulping (dry fermentation), while others use a wet fermentation process, which includes soaking beans in water to remove mucilage. Haile and Kang [14] shows that wet fermentation can reduce the drying time and may contribute to a cleaner cup profile, while dry fermentation might result in more complex and fruity flavors. During the dry fermentation process, microorganisms present on the surface of the cherry interact with its sugars and other compounds. ...
... Comparative Study of Green Coffee Beans and Instant Coffee Green coffee bean processing and instant coffee manufacturing represent two distinct stages in coffee production. The former involves a series of key stages starting with harvesting, sorting, and cleaning coffee cherries, followed by depulping, fermentation, washing, drying, hulling, sorting, and grading, and concluding with the pivotal roasting process, which imparts the beans with their characteristic flavors and aromas [14]. On the other hand, instant coffee manufacturing takes a different route, beginning with the extraction of soluble compounds from roasted coffee beans through methods like brewing or percolation [131,132]. ...
This comprehensive study delves into advanced dehydration techniques and processing technologies in the realm of coffee manufacturing. It offers a comparative analysis of these techniques, specifically focusing on green coffee beans and instant coffee production. The examination encompasses the pivotal steps of grading, roasting, grinding, extraction, and dehydration, which form the core of the coffee manufacturing process. In the context of instant coffee production, two primary dehydration methods, spray-drying and freeze-drying, are scrutinized for their roles in water removal from coffee extracts and slurries and their impact on final product quality and efficiency. This study emphasizes the significance of dehydration processes as the linchpin of manufacturing optimization, considering their prominence in coffee production plants. Furthermore, the research extends to investigate the diverse extraction techniques, additional processes, and critical technologies, such as agglomeration, used in the production of coffee instant powder. Quality control, life cycle analysis, and assurance are scrutinized to provide insights into the overall sustainability of coffee manufacturing. The examination also explores the environmental impact, byproducts, and nuanced properties of coffee powder across different production systems. In essence, this review serves as a valuable resource for industry professionals, researchers, and coffee enthusiasts, offering a holistic understanding of advanced coffee dehydration techniques and their impact on quality, efficiency, and sustainability in the context of both green coffee beans and instant coffee production.
... When the altitude of coffee plantations is higher than 900 m above sea levels, the coffee will exhibit superior flavor quality due to better exposure to sunlight and relatively lower temperatures, and it is evaluated by several criteria such as balance, acidity, aftertaste, body, sweetness, and overall taste [101]. Coffee processing, especially bean roasting, is considered as the most important process in flavor and aroma formation in coffee [102,103]. ...
Coffee consumption could provide various benefits for human health, but also could contribute to several health problems. The growing trend of coffee consumption has created a rising demand for decaffeinated coffee that is safe for consumers with low caffeine tolerance. Decaffeination process, however, can result in the alteration of several properties of coffee which affect overall coffee taste. This review discussed current decaffeination methods such as water decaffeination, solvent decaffeination, supercritical decaffeination, and biodecaffeination which includes their mechanisms, benefits, and drawbacks as well as their effect in the physicochemical and sensory characteristics of coffee. Solvent decaffeination has showed potential improvements in the future such as the incorporation of membrane and ultrasonic technology. In addition, the mathematical model for caffeine diffusion has been arranged according to Fick’s second law of diffusion, based upon spherical and rectangular coordinates with several assumptions. Further research should be aimed to maintain the properties of coffee after decaffeination process. Furthermore, utilizing new solvents that are safe and non-toxic will potentially be favorable research in the development of decaffeination methods in the future.
... The developed method works with sun-dried Robusta coffee beans, which are at the same stage as beans normally ready for the market. Semi-dry and wet washing have 6-7 steps and the developed method uses only 3 steps including cherry drying and hulling [10], the technological innovation of the developed process. This includes a 2-stage fermentation process. ...
... Tradicionalmente en este proceso los productores colocan el café en una superficie plana a la intemperie, bajo un techo o una carpa translucida, donde éste reposa hasta alcanzar la humedad final en un plazo que usualmente varía entre 7 y 21 días, dependiendo de las condiciones ambientales, el tipo de proceso y las prácticas de secado [19]. A pesar de que aparentemente, existe poco que pueda hacer el productor para cambiar sus resultados de secado, hay variaciones del método que pueden realizarse que cambian significativamente la calidad y el tiempo que toma secar el café [20], (algunas de estas pueden ser el tipo de superficie en que el café es secado [21]), existen muchos tipos de superficies que pueden utilizarse para secar, pero los más comunes son en "patios" [22] de concreto y en mallas plásticas que se encuentran suspendidas, ambas están en la figura 2. ...
El secado es una de las etapas más cruciales para garantizar la calidad e inocuidad del café. Se ha evidenciado que diferentes tipos de superficies y técnicas utilizadas en el secado solar pueden afectar a la calidad final del café. El secado tradicional solar en particular es afectado por las condiciones climáticas del sitio donde se realiza, entre ellas la humedad y la temperatura; existen otros métodos utilizados en la industria para contrarrestar estas desventajas. En este artículo se explora la literatura existente acerca del funcionamiento de distintas maneras de aplicar el secado solar (sobre distintas superficies y con cubiertas), diferentes tipos de secado mecánico (secadoras rotativas, de capa estática, silo-secadores y secadores en lecho fluidizado); así como la posibilidad teórica de utilizar la liofilización en granos de café para el secado en lugar de café soluble instantáneo, que es la aplicación utilizada históricamente. Los métodos mecanizados de secado presentan tiempos menores de secado, sin embargo, la calidad del café comienza a disminuir si se sobrepasan los 40°C. Si bien la liofilización tiende a conservar mejor sabores y aromas, también se incurren en mayores gastos de producción, por lo que su aplicación como método alternativo de secado se ha seguido limitando al café comercial a pesar de sus ventajas respecto a la calidad del producto final.
... The Philippines is only 15% self-sufficient in coffee despite having the ideal conditions to grow quality coffee varieties [3] . Recently, the demand for quality coffee has increased because of the available specialty coffees in the market [4] . The coffee quality is majorly associated with post-harvest management operations that determine the cupping quality profiles, this includes the wet processing method [5] . ...
... These starter cultures can rapidly increase the acidity by reducing the pH and shorten the fermentation time period. Bacterial starters are producers of acid compounds and yeast starters of volatile alcohols [4] . As a result, they can produce coffee with unique aromas and flavors, leading to new perspectives of coffee quality [8] . ...
... The bacterial isolates were subjected to abiotic stress tolerance on varying temperatures (4, 22, 45 °C) , pH (4,7,9), salt (3%, 7%, 10% NaCl), and alcohol levels (1%, 3%, 5% ethanol) using a nutrient broth substrate. Turbidity indicates bacterial growth and tolerance to specific conditions. ...
From cherries to green beans, coffee undergoes a post-harvest fermentation process. The quality of coffee is influenced by the origin and microbiological activities that drive coffee fermentation, particularly pectin hydrolysis. Coffee-associated pectinolytic microorganisms have been isolated and characterized to explore their potential as starter cultures for coffee fermentation. This study characterizes the indigenous pectinolytic bacteria for starter cultures, which were isolated during the wet fermentation of Coffea arabica cherries. A total of five indigenous bacteria had the ability to produce pectinase enzymes with solubilization index ranging 3.75−5.33 and enzymatic activity ranging 1.22−1.268 μmol min⁻¹. Interestingly, these bacteria showed amylase, cellulase, and protease activity in addition to pectinase. All of them are capable of fermenting multiple sugars and releasing acids. Moreover, they tolerate a wide range of fermentation stress (i.e., temperature, pH, salt, and alcohol). Based on the 16S rRNA gene sequencing, they were designated as Chryseobacterium bernardetii (P5B3.4 and P3TA.1), Chryseobacterium indologenes (P5TC.3), Enterobacter hormaechei (P5TA.4), and Klebsiella variicola (P3TD.5). The genera of these pectinolytic bacterial species are part of coffee microbiota and found to be associated with coffee cherries. Thus, they pose potential use for starter culture in coffee fermentation in the Philippines.
