Investigation of Physical and Sensory Properties of Ethiopian Specialty Dry Processed Green Coffee Beans

Abstract

<jats:title>Abstract</jats:title><jats:p>Ethiopia is known for its specialty Arabica coffees affected by mix-up. Physical and sensory properties of dry processed green coffee beans have been reported for the influence on the sensorial quality and coffee process optimization. The aim of this study was to investigate physical and sensory properties of sixteen varieties and to determine relationship of attributes. Physical properties of coffee beans were taken by measuring linear dimensions, densities and weight. Moreover, professional cuppers were analyzed sensory properties by using standard procedures. In this study, the longest (10.40 mm), the widest (6.82 mm) and the thickest (4.48 mm) varieties were Odicha, Feyate and Challa, respectively whereas the shortest (8.28 mm), narrowest (5.59 mm) and thinnest (3.52 mm) were 74110, Mocha and Bultum, respectively. The shape &amp; make value of variety Bultum was “fair good” whereas variety Feyate was “very good”. Furthermore, the results of “shape &amp; make” were significantly correlated with measured physical properties. The results indicate that most physical and sensory properties of coffee varieties have significant (P ≤ 0.05 differences. These properties were influenced by growing regions and variety difference. The outcome of this study can be used for coffee bean characterization and process optimization to improve beverage quality.</jats:p>

Physical and Mechanical Properties of Coffee Cherries and Beans in Africa: Review and the State of Arts

“…The mean weight of a coffee bean or cherry [20] can be determined by weighing 1000-beans of a selected sample [21,22] with replications [23,24] using a digital balance with 0.0001g accuracy [7,20,25,26]. The bean screen having specific holes of 14/64-inch [20,25], and sieve number 19 [22] is generally used to determine the percentage weight of each variety [20]. To calculate the corresponding volume of green coffee, Eq.…”

“…To calculate the corresponding volume of green coffee, Eq. ( 1) was used [7,20,25,27]. According to the studies [7,17,[28][29][30], water displacement method can be used to validate the Eq.…”

“…Despite the ISO standard 6669: 115 (en) theory, the bulk density is the mass of coffee beans over their occupied volume of the container [17,29], and it can also be calculated using the Eq. ( 2) [20,25]. Bulk density is measured using a graduated container of 500 mL [10,20,30].…”

“…( 2) [20,25]. Bulk density is measured using a graduated container of 500 mL [10,20,30]. The bulk density is essential in designing the hopper, storage, and grading equipment [20].…”

“…Bulk density is measured using a graduated container of 500 mL [10,20,30]. The bulk density is essential in designing the hopper, storage, and grading equipment [20]. The true density is the ratio of the original volume of coffees to their real weight and it is usually greater than 1g/mL [7].…”