Physiochemical Properties and Cupping Quality of Gayo Espresso Coffee Based on Blending Ratio and Roasting Techniques

Dian Hasni, Murna Muzaifa, Heru P. Widayat, Nita Ariska, - Maulidar, Dedy Rahmad

Abstract


Espresso is considered the finest brewing technique to provide coffee's optimum sensory and physiochemical quality. The quality of the Espresso is influenced by many factors, such as bean varieties and origin, roasting process, and blending formation. This research investigated the effect of the blending ratio of two varieties (70:30; 80:20; 90:10 of Arabica and Robusta) of the coffee blend from Gayo Highland Aceh Indonesia, and roasting techniques (conventional and torrefacto) on physiochemical and cupping quality of Gayo espresso. Coffee cupping quality assesses ten coffee sensory attributes based on SCAA cupping test procedures. Physiochemical characteristics refer to pH, total dissolved solids, phenolic contents, and antioxidant activity of Espresso. The research applied a completely factorial randomized design. The research stages were roasting, blending, grinding, and brewing the Espresso. The results showed that both factors blending ratio and roasting techniques, had a significant effect (P≤0.01) on cupping quality (fragrance/aroma, flavor, aftertaste body, overall and balance attributes) and the physiochemical characteristics (pH, total dissolved solids, phenolic contents, and antioxidant activity) of Gayo espresso. The Torrefacto roasting technique, which refers to adding 11% sugar at the end of the roasting process, tends to provide Espresso with better cupping quality, higher pH, total solid particles, and antioxidant activity than the conventional roasting technique. On the other hand, Espresso, which had a blending ratio of 80:20 showed better cupping quality, whereas a blending ratio of 70:30 produced the Espresso with higher total phenol content and antioxidant activity than other ratios.

Keywords


Espresso; cupping test; torrefacto; maillard reaction; sugar; Gayo Highland

Full Text:

PDF

References


Badan Pusat Statistik, Kabupaten Aceh Tengah Dalam Angka 2021. Aceh Tengah: Badan Pusat Statistik, 2021.

W. B. Sunarharum and M. Farhan, “Effect of manual brewing techniques on the sensory profiles of Arabica coffees (Aceh Gayo wine process and Bali Kintamani honey process),†in IOP Conference Series: Earth and Environmental Science, IOP Publishing, 2020, p. 12099.

R. Andini, M. Muzaifa, and L. Marlina, “Making biodiversity work for coffee production. A case study of Gayo Arabica coffee in Indonesia,†MOJ Ecology and Environmental Science, vol. 6, no. 4, pp. 156–162, 2021.

S. H. Sinaga and E. Julianti, “Physical characteristics of Gayo arabica coffee with semi-washed processing,†in IOP Conference Series: Earth and Environmental Science, IOP Publishing, 2021, p. 32093.

R. Fadhil, D. Nurba, and E. Sukmawati, “Sensory Assessment of Gayo arabica coffee taste based on various varieties and manual brewing devices,†Coffee Science-ISSN 1984-3909, vol. 16, pp. e161918–e161918, 2021.

A. Baihaqi, A. H. Hamid, E. Susanti, P. E. Paga, M. Y. Wardhana, and E. Marsudi, “Analysis of value added agro industry arabica export coffee processing in Aceh Tengah case study at Oro Coffee Gayo,†in IOP Conference Series: Earth and Environmental Science, IOP Publishing, 2020, p. 12076.

A. T. Valduga, I. L. Gonçalves, E. Magri, and J. R. D. Finzer, “Chemistry, pharmacology and new trends in traditional functional and medicinal beverages,†Food Research International, vol. 120, pp. 478–503, 2019.

J. R. Banu, S. Kavitha, R. Y. Kannah, M. D. Kumar, A. E. Atabani, and G. Kumar, “Biorefinery of spent coffee grounds waste: Viable pathway towards circular bioeconomy,†Bioresour Technol, vol. 302, p. 122821, 2020.

R. D. Hall, F. Trevisan, and R. C. H. de Vos, “Coffee berry and green bean chemistry–Opportunities for improving cup quality and crop circularity,†Food Research International, vol. 151, p. 110825, 2022.

G. Angeloni et al., “What kind of coffee do you drink? An investigation on effects of eight different extraction methods,†Food Research International, vol. 116, pp. 1327–1335, 2019.

A. Parenti, L. Guerrini, P. Masella, S. Spinelli, L. Calamai, and P. Spugnoli, “Comparison of espresso coffee brewing techniques,†J Food Eng, vol. 121, pp. 112–117, 2014.

N. Cordoba, M. Fernandez-Alduenda, F. L. Moreno, and Y. Ruiz, “Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews,†Trends Food Sci Technol, vol. 96, pp. 45–60, 2020.

G. Khamitova et al., “Optimization of espresso coffee extraction through variation of particle sizes, perforated disk height and filter basket aimed at lowering the amount of ground coffee used,†Food Chem, vol. 314, p. 126220, 2020.

H. Wu, P. Lu, Z. Liu, J. Sharifi-Rad, and H. A. R. Suleria, “Impact of roasting on the phenolic and volatile compounds in coffee beans,†Food Sci Nutr, vol. 10, no. 7, pp. 2408–2425, Jul. 2022, doi: https://doi.org/10.1002/fsn3.2849.

M. Várady, J. Tauchen, A. Fraňková, P. KlouÄek, and P. Popelka, “Effect of method of processing specialty coffee beans (natural, washed, honey, fermentation, maceration) on bioactive and volatile compounds,†LWT, vol. 172, p. 114245, 2022.

F. Bastian et al., “From plantation to cup: Changes in bioactive compounds during coffee processing,†Foods, vol. 10, no. 11, p. 2827, 2021.

P. Diviš, J. Pořízka, and J. Kříkala, “The effect of coffee beans roasting on its chemical composition.,†Potravinarstvo, vol. 13, no. 1, 2019.

F. Wei and M. Tanokura, “Chemical changes in the components of coffee beans during roasting,†in Coffee in health and disease prevention, Elsevier, 2015, pp. 83–91.

M. Haile and W. H. Kang, “The harvest and post-harvest management practices’ impact on coffee quality,†Coffee-Production and Research, pp. 1–18, 2019.

S. Angeloni et al., “Characterization of the aroma profile and main key odorants of espresso coffee,†Molecules, vol. 26, no. 13, p. 3856, 2021.

G. Greco, E. Núñez-Carmona, M. Abbatangelo, P. Fava, and V. Sberveglieri, “How Coffee Capsules Affect the Volatilome in Espresso Coffee,†Separations, vol. 8, no. 12. 2021. doi: 10.3390/separations8120248.

B. di Donfrancesco, N. Gutierrez Guzman, and E. Chambers, “Similarities and differences in sensory properties of high quality Arabica coffee in a small region of Colombia,†Food Research International, vol. 116, pp. 645–651, 2019, doi: https://doi.org/10.1016/j.foodres.2018.08.090.

J. Adhikari, E. Chambers, and K. Koppel, “Impact of consumption temperature on sensory properties of hot brewed coffee,†Food Research International, vol. 115, pp. 95–104, 2019, doi: https://doi.org/10.1016/j.foodres.2018.08.014.

C. J. B. Rune, D. Giacalone, I. Steen, L. Duelund, M. Münchow, and M. P. Clausen, “Acids in brewed coffees: Chemical composition and sensory threshold,†Curr Res Food Sci, vol. 6, p. 100485, 2023.

J. dePaula and A. Farah, “Caffeine consumption through coffee: Content in the beverage, metabolism, health benefits and risks,†Beverages, vol. 5, no. 2, p. 37, 2019.

A. Farah and J. de Paula Lima, “Consumption of chlorogenic acids through coffee and health implications,†Beverages, vol. 5, no. 1, p. 11, 2019.

SCAA, “SCAA Protocols Cupping Specialty Coffee,†Specialty Coffee Association of America, 2015. http://www.scaa.org/?page=resources&d=coffee-protocols

Y. Velioglu, G. Mazza, L. Gao, and B. D. Oomah, “Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products,†J Agric Food Chem, vol. 46, no. 10, pp. 4113–4117, 1998.

D. Hasni, N. Safriani, C. Nilda, D. Rahmad, and R. Aneiza, “Comparison of radical scavenging activity of commercial Arabica and Robusta coffee based on roasting method and brewing condition,†in IOP Conference Series: Earth and Environmental Science, IOP Publishing, 2021, p. 12075.

I. Barahona et al., “Sensory attributes of coffee beverages and their relation to price and package information: A case study of Colombian customers’ preferences,†J Agric Food Chem, vol. 8, no. 2, pp. 8560–8566, 2020.

A. Farah, Coffee: Production, quality and chemistry. Royal society of chemistry, 2019.

G. Hu et al., “Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients,†Food Chem, vol. 331, p. 127329, 2020, doi: https://doi.org/10.1016/j.foodchem.2020.127329.

M. E. Batali, S. C. Frost, C. B. Lebrilla, W. D. Ristenpart, and J. Guinard, “Sensory and monosaccharide analysis of drip brew coffee fractions versus brewing time,†J Sci Food Agric, vol. 100, no. 7, pp. 2953–2962, 2020.

Y. Abubakar, T. Gemasih, M. Muzaifa, D. Hasni, and M. I. Sulaiman, “Effect of blend percentage and roasting degree on sensory quality of arabica-robusta coffee blend,†in IOP Conference Series: Earth and Environmental Science, IOP Publishing, 2020, p. 12081.

D. Soares Ferreira et al., “Association of Altitude and Solar Radiation to Understand Coffee Quality,†Agronomy, vol. 12, no. 8, p. 1885, 2022.

A. Hameed, S. A. Hussain, and H. A. R. Suleria, “‘Coffee bean-related’ agroecological factors affecting the coffee,†Co-evolution of secondary metabolites, pp. 641–705, 2020.

E. T. Cortés-Macías, C. F. López, P. Gentile, J. Girón-Hernández, and A. F. López, “Impact of post-harvest treatments on physicochemical and sensory characteristics of coffee beans in Huila, Colombia,†Postharvest Biol Technol, vol. 187, p. 111852, 2022.

Y. Abubakar, D. Hasni, M. Muzaifa, Sulaiman, Mahdi, and H. P. Widayat, “Effect of varieties and processing practices on the physical and sensory characteristics of Gayo Arabica specialty coffee,†in IOP Conference Series: Materials Science and Engineering, 2019. doi: 10.1088/1757-899X/523/1/012027.

U. R. Zaidan, P. C. Corrêa, W. P. M. Ferreira, and P. R. Cecon, “Environment and varieties influence the quality of coffees in Matas de Minas,†Coffee Sci, vol. 12, pp. 240–247, 2017.

A. Quesada-Román, L. Quirós-Arias, and J. C. Zamora-Pereira, “Interactions between Geomorphology and Production Chain of High-Quality Coffee in Costa Rica,†Sustainability, vol. 14, no. 9, p. 5265, 2022.

I. López-Galilea, N. Fournier, C. Cid, and E. Guichard, “Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure,†J Agric Food Chem, vol. 54, no. 22, pp. 8560–8566, 2006.

I. A. Ludwig, L. Sánchez, M. P. De Peña, and C. Cid, “Contribution of volatile compounds to the antioxidant capacity of coffee,†Food Research International, vol. 61, pp. 67–74, 2014, doi: 10.1016/j.foodres.2014.03.045.

E. Olechno, A. Puścion-Jakubik, R. Markiewicz-Żukowska, and K. Socha, “Impact of brewing methods on total phenolic content (TPC) in various types of coffee,†Molecules, vol. 25, no. 22, p. 5274, 2020.

M. Zarebska et al., “Comparison of chemical compounds and their influence on the taste of coffee depending on green beans storage conditions,†Sci Rep, vol. 12, no. 1, p. 2674, 2022, doi: 10.1038/s41598-022-06676-9.

N. Stanek et al., “Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties,†Sci Rep, vol. 11, no. 1, p. 21377, 2021.

A. Farah, “Nutritional and health effects of coffee,†Achieving Sustainable Cultivation of Coffee; Lashermes, P., Ed.; Burleigh Dodds Science Publishing: Cambridge, UK, pp. 1–31, 2017.

G. Khamitova et al., “The impact of different filter baskets, heights of perforated disc and amount of ground coffee on the extraction of organics acids and the main bioactive compounds in espresso coffee,†Food Research International, vol. 133, p. 109220, 2020.

C. da Silva Portela, I. F. de Almeida, A. L. B. Mori, F. Yamashita, and M. de Toledo Benassi, “Brewing conditions impact on the composition and characteristics of cold brew Arabica and Robusta coffee beverages,†Lwt, vol. 143, p. 111090, 2021.

R. Rahmawati, A. Muflihunna, and L. M. Sarif, “Analisis aktivitas antioksidan produk sirup buah mengkudu (Morinda Citrifolia L.) dengan metode DPPH,†Jurnal Fitofarmaka Indonesia, vol. 2, no. 2, pp. 97–101, 2015.

J. D. Everette, Q. M. Bryant, A. M. Green, Y. A. Abbey, G. W. Wangila, and R. B. Walker, “Thorough study of reactivity of various compound classes toward the Folin− Ciocalteu reagent,†J Agric Food Chem, vol. 58, no. 14, pp. 8139–8144, 2010.

J. Nogales-Bueno et al., “Control of the extractable content of bioactive compounds in coffee beans by near infrared hyperspectral imaging,†LWT, vol. 134, p. 110201, 2020, doi: https://doi.org/10.1016/j.lwt.2020.110201.

A. Rojas-González et al., “Coffee chlorogenic acids incorporation for bioactivity enhancement of foods: A review,†Molecules, vol. 27, no. 11, p. 3400, 2022.

N. Córdoba, F. L. Moreno, C. Osorio, S. Velásquez, and Y. Ruiz, “Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods,†Food Research International, vol. 141, p. 110141, 2021.

A. Bobková et al., “The effect of roasting on the total polyphenols and antioxidant activity of coffee,†Journal of Environmental Science and Health, Part B, vol. 55, no. 5, pp. 495–500, 2020.

H.-Y. Wang, H. Qian, and W.-R. Yao, “Melanoidins produced by the Maillard reaction: Structure and biological activity,†Food Chem, vol. 128, no. 3, pp. 573–584, 2011.

D. Herawati, P. E. Giriwono, F. N. A. Dewi, T. Kashiwagi, and N. Andarwulan, “Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans,†Food Sci Biotechnol, vol. 28, pp. 7–14, 2019.

C. da Silva Araújo et al., “Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure,†J Agric Food Chem, vol. 6, no. 22, pp. 8560–8566, 2020.

C. Liu, N. Yang, Q. Yang, C. Ayed, R. Linforth, and I. D. Fisk, “Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean,†Food Chem, vol. 281, pp. 8–17, 2019, doi: https://doi.org/10.1016/j.foodchem.2018.12.080.

Y. Abubakar, S. Sabariana, R. Rasdiansyah, and D. Hasni, “Sensory characteristic of espresso coffee prepared from Gayo arabica coffee roasted at various times and temperatures,†in IOP Conference Series: Earth and Environmental Science, IOP Publishing, 2021, p. 12048.

S. E. Yeager, M. E. Batali, J.-X. Guinard, and W. D. Ristenpart, “Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition,†Crit Rev Food Sci Nutr, pp. 1–27, 2021.

M. E. Batali et al., “Sensory analysis of full immersion coffee: Cold brew is more floral, and less bitter, sour, and rubbery than hot brew,†Foods, vol. 11, no. 16, p. 2440, 2022.

W. B. Sunarharum, D. J. Williams, and H. E. Smyth, “Complexity of coffee flavor: A compositional and sensory perspective,†Food Research International, vol. 62, pp. 315–325, 2014.

J. Guinard, S. Frost, M. Batali, A. Cotter, L. X. Lim, and W. D. Ristenpart, “A new Coffee Brewing Control Chart relating sensory properties and consumer liking to brew strength, extraction yield, and brew ratio,†J Food Sci, 2023.

H. Elhalis, J. Cox, and J. Zhao, “Coffee fermentation: Expedition from traditional to controlled process and perspectives for industrialization,†Applied Food Research, vol. 3, no. 1, p. 100253, 2023, doi: https://doi.org/10.1016/j.afres.2022.100253.




DOI: http://dx.doi.org/10.18517/ijaseit.13.4.18514

Refbacks

  • There are currently no refbacks.


Published by INSIGHT - Indonesian Society for Knowledge and Human Development