Effect of Green Coffee Processing Methods and Roasting Temperatures on Physical and Cup Quality of Sidama Coffee, Southern Ethiopia

Tadesse, Feyissa; Jemal, Yassin; Abebe, Hailemariam

doi:10.1166/jnef.2016.1119

Cited by 10 publications

(8 citation statements)

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“…The overdried fruits have brittle characteristics and produce many defective (broken) during hulling; however, on the other side, under-dried fruits are highly exposed to deteriorations because of fungus and bacteria growth [22]. Tadesse et al [44] reported that the number of imperfect beans with musty, earthy and greenish colour coffee defects frequently found in dry processed coffee. The bean size and roast volume of dry-processed coffee beans were larger, whereas the wet-processed coffee beans have a higher moisture content [44].…”

Section: Dry Processingmentioning

confidence: 99%

“…Tadesse et al [44] reported that the number of imperfect beans with musty, earthy and greenish colour coffee defects frequently found in dry processed coffee. The bean size and roast volume of dry-processed coffee beans were larger, whereas the wet-processed coffee beans have a higher moisture content [44]. However, concerning the physical parameters (colour, shape, size) dry-processed coffee beans are no longer regarded as better than wet-processed.…”

Section: Dry Processingmentioning

confidence: 99%

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The Harvest and Post-Harvest Management Practices’ Impact on Coffee Quality

Haile¹,

Kang²

2020

Coffee - Production and Research

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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 by the factors which involve in changes the physicochemical properties and sensorial attributes, including the post-harvest operations. The postharvest processing activities contribute about 60% of the quality of green coffee beans. The post-harvest operations include pulping, processing, drying, hulling, cleaning, sorting, grading, storage, roasting, grinding, and cupping. This chapter comprises the harvest and post-harvest operations of coffee and their impacts on coffee quality.

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Section: Dry Processingmentioning

confidence: 99%

Section: Dry Processingmentioning

confidence: 99%

The Harvest and Post-Harvest Management Practices’ Impact on Coffee Quality

Haile¹,

Kang²

2020

Coffee - Production and Research

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“…Selain itu seiring dengan berjalannya waktu, berkembang juga beberapa produk turunan dari komoditas kopi, misalnya minuman ringan (beverages) cold-brew (Rao dan Fuller, 2018;Aisah et al, 2018;Dwiranti et al, 2019;Hao et al, 2019). Selain itu upaya peningkatan mutu produk kopi masih menjadi hal penting, terutama yang berkaitan dengan pengaruh suhu dan waktu pada saat penyangraian (Mendes et al, 2001;Tadesse et al, 2015;Aliah et al, 2015;Shan et al, 2016). Pada sisi yang lain, juga penting untuk memperhatikan aspek lain yang berpengaruh pada mutu, misalnya fermentasi (Kwak et al, 2018; Haile dan Kang, 2019), aspek penyimpanan pada kopi (Kruemel et al, 2013), pengeringan biji kopi (Ghosh dan Venkatachalapathy, 2014; Phitakwinai et al, 2019).…”

Section: Sampel Dan Metode Analisisunclassified

Sistem Produksi Dan Pengolahan Kopi Berkelanjutan: State of the Art

Jaya

Yusriana

Ardiansyah

2020

J-AGT

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Last 10 years, more than 50 papers and handbooks have been published on the topic of sustainable production and processing in the coffee commodity. Review process is used by desk study based on several scientific journals which are related to the topic. It was found by scientific publisher webs such as Scopus, Ebsco, Academia.edu, Researchgate, Portal Garuda, DOAJ and Google Scholar. Technically, sustainability was discussed at least 3 aspects, i.e. economic, social and ecology. In global growth, particularly a coffee commodity has been disturbing production which was caused by global warming, fair-trade and social conflict. On the other hand, dynamically there has been increasing of demand (export and local) due to lifestyle. Based on the fact, the realistic solution is needed on these matters. This study has done several articles reviewed and synthesized. The systematic of it’s through content analysis on that article and then clustered by a topic which assessed. The realistic solution complied based on economic, social and ecology aspects in a sustainable production and processing. Finally, we suggest several new techniques and products (downstream) which could be developed to reach the sustainability and processing of the coffee, especially cold-brew for new coffee product.Keywords: coffee, processing, state of the art, sustainable production

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“…Sun‐drying is a long process, and 95% of Arabicas from Brazil, Ethiopia, Haiti, Indonesia, Paraguay, India, and Ecuador are sun‐dried (Silva, Batista, Abreu, Dias, & Schwan, ). From a raw quality point of view, greater bean size and roast volume are observed for dry‐processed beans, whereas a higher moisture content is noted in wet‐processed beans (Tadesse, Jemal, & Abebe, ). With respect to shape, size (appearance), and color, dry‐processed beans are no longer considered better than wet‐processed beans.…”

Section: Postharvest Processing Systemsmentioning

confidence: 99%

“…With respect to shape, size (appearance), and color, dry‐processed beans are no longer considered better than wet‐processed beans. A higher number of defective beans with earthy, musty, and greenish color coffee defects are found in dry‐processed coffee (Tadesse et al., ). Natural processing is the most difficult way to protect and maintain the high quality of coffee, as whole coffee cherries are sun‐ or machine‐dried under direct sunlight on flat surfaces, raised beds (bare earth, cemented or bricked floor, tables with wire mesh, bamboo mats, asphalt, or wooden surfaces) or in drying machines along with the intact outer fruit layers, with Robusta preferably being dried on bare earth, while special cemented or bricked terraces/floors are used for Arabicas (Food and Agriculture Organization [FAO], ).…”

Section: Postharvest Processing Systemsmentioning

confidence: 99%

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Hameed

Hussain

Ijaz

et al. 2018

Comp Rev Food Sci Food Safe

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The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait and is inevitably influenced by the way it is successively processed after harvesting. Reportedly, 60% of the quality attributes of coffee are governed by postharvest processing. The current review elaborates and establishes for the first time the relationship between different methods of postharvest processing of coffee and its varying organoleptic and sensory quality attributes. In view of the proven significance of each processing step, this review has been subdivided into three sections, secondary processing, primary processing, and postprocessing variables. Secondary processing addresses the immediate processing steps on the farm after harvest and storage before roasting. The primary processing section adheres specifically to roasting, grinding and brewing/extraction, topics which have been technically addressed more than any others in the literature and by industry. The postprocessing attribute section deals generally with interaction of the consumer with products of different visual appearance. Finally, there are still some bottlenecks which need to be addressed, not only to completely understand the relationship of varying postharvest processing methods with varying in-cup quality attributes, but also to devise the next generation of coffee processing technologies.

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Effect of Green Coffee Processing Methods and Roasting Temperatures on Physical and Cup Quality of Sidama Coffee, Southern Ethiopia

Cited by 10 publications

References 0 publications

The Harvest and Post-Harvest Management Practices’ Impact on Coffee Quality

The Harvest and Post-Harvest Management Practices’ Impact on Coffee Quality

Sistem Produksi Dan Pengolahan Kopi Berkelanjutan: State of the Art

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

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