Roasting conditions and quality coffee: the empirically optimised process

• Autorzy: Vakaryk Nadiia , Sachko Anastasiia , Sema Oksana , Kobasa Igor , Gubsky Sergey

Identyfikatory

DOI

10.32933/ActaInnovations.49.3

• Języki publikacji: EN

Abstrakty

EN

The degree of roast, temperature and duration of the roasting phases of the coffee bean directly affect the sensory characteristics of the coffee cup. Therefore, to achieve the best roasting result, it is important to combine the human factor with special software products. To automate the roasting process, the Artisan roasting recording software was used. Automation of roasting allows better reproduction of the process conditions for different coffee samples. However, roasting is a rather complex and multi-stage process, and its automation does not guarantee the full reproduction and disclosure of the taste and aroma properties of the "perfect cup". Therefore, the qualifications, skills and experience of the roaster play a significant role in achieving and further reproducing the desired flavour profile.

Słowa kluczowe

EN

Arabica coffee; Robusta coffee; coffee beans; roasting process; temperature; sensory characteristics

PL

kawa Arabika; kawa Robusta; ziarna kawy; proces palenia; temperatura; cechy sensoryczne

• Wydawca: Centrum Badań i Innowacji Pro-Akademia ; Ukrainian Academy of Sciences - Research and Development Centre for Industrial Problems of Development
• Czasopismo: Acta Innovations
• Rocznik: 2023
• Tom: no. 49
• Strony: 31--38
• Opis fizyczny: Bibliogr. 24 poz.

Twórcy

autor

Vakaryk Nadiia

• Institute of Biology, Chemistry and Bioresources, Yuriy Fedkovych Chernivtsi National University 2 Kotsyubynskoho Str., 58002, Chernivtsi, Ukraine

• https://orcid.org/0009-0009-8582-1409

autor

Sachko Anastasiia

• Department of Chemistry and Food Analysis, Yuriy Fedkovych Chernivtsi National University, 2 Kotsyubynskoho Str., 58002, Chernivtsi, Ukraine

• https://orcid.org/0000-0002-3364-4297

autor

Sema Oksana

• Department of Chemistry and Food Analysis, Yuriy Fedkovych National Chernivtsi University, 2 Kotsyubynskoho Str., 58002, Chernivtsi, Ukraine

• https://orcid.org/0000-0003-0159-2151

autor

Kobasa Igor

• Department of Chemistry and Food Analysis, Yuriy Fedkovych Chernivtsi National University 2 Kotsyubynskoho St., 58002, Chernivtsi, Ukraine

• https://orcid.org/0000-0002-5184-468X

autor

Gubsky Sergey

• Department of Chemistry, Biochemistry, Microbiology and Nutrition Hygiene State Biotechnological University, 333 Klochkiwska Str., 61051, Kharkiv, Ukraine

• https://orcid.org/0000-0003-0358-8682

Bibliografia

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2024).