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A Study of the Characteristics of Different Coffee Beans by Roasting and Extracting Condition  

Kim, Ha-Kyung (Jardin Co. Coffee Lab)
Hwang, Seong-Yun (Dept. of Food Biotechnology, Hankyong National University)
Yoon, Soo-Bong (Dept. of Food Service, Youngdong University)
Chun, Dug-Sang (Dept. of Food Nutrition & Culinary science, Hankyong National University)
Kong, Suk-Kil (Dept. of Food Nutrition & Culinary science, Hankyong National University)
Kang, Kun-Og (Dept. of Food Nutrition & Culinary science, Hankyong National University)
Publication Information
The Korean Journal of Food And Nutrition / v.20, no.1, 2007 , pp. 14-19 More about this Journal
Abstract
Caffeine is one of the most well known stimulants which can potentially increase mental performance, release fatigue and decrease depression. Green beans from different soils and climates contain different levels of caffeine, and as well as extracted coffee with different roasting and extracting methods. An investigation looking at pH, acidity, extractable solid and caffeine contents was assessed according to roasting and extracting conditions of various coffee beans. Brazilian coffee beans did not show much variation in pH with respect to roasting and extracting temperature, however, acidity increased in low roasting and extracting temperatures. This was however most prominently observed in Ethiopian and Indonesian coffee beans. The large expansion of coffee bean cells renders them highly porous to the passage of water, consequently extracted solids were found to increase with increasing temperature. This was especially apparent in Columbian coffee which had the highest extracted solids. The amount of caffeine extracted from coffee beans also increased with the higher temperature extraction. The Indonesian and Vietnam robusta coffee varieties showed the highest caffeine content.
Keywords
coffee; green bean; roasted bean; extracting condition; caffeine;
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