Otimização do processo de torração do café pelo monitoramento de parâmetros e propriedades físicas e sensoriais

Abstract

The target of this paper was the optimization of the Coffee arabica L. roasting process derived from two kinds of processes, pulped cherry and natural. To carry this research out, two aspects of control were monitored, time and roasting temperature.The application of different color patterns and roasting curves had as purpose to evidence the combination among the best configuration of the variables time and temperature and the tone of final color to obtain the best sensorial performance of each analyzed coffee. At the end of each roasting type, they were determined the tone of final color of the coffee beans, the weight loss, the apparent density, the dimensions of the grains and the moisture level. The descriptive cupping sensorial analysis was made according to the Special Coffee American Association (SCAA) standards. The appraised sensorial attributes clearly demonstrated the modifications happened in each applied treatment. The best sensorial profile was verified in the coffees submitted to the medium roasting level, which also presented larger homogeneity in the dimensional expansion in the three investigated directions. The techniques applied over the analysis revealed functionality and applicability for the roasting process controlling carried out by the quality control areas of coffee roasters companies.