Physicochemical Characteristics of Brazilian Coffea arabica cv. Catuai Coffee Extracts with Different Roasting Conditions

摘要

This study was conducted to investigate the physicochemical characteristics of Brazilian Coffea arabica cv. Catuai from extracts (espresso and drip) with different roasting conditions. Green coffee beans were roasted under four different conditions, light medium, medium, moderately dark, and very dark. The contents of titratable acidity, reducing sugar, and organic acids decreased as roasting degree increased, while the pH and contents of total dissolved solids increased in coffee extracts. Lightness(L ) decreased as roasting degree increased for both coffee beans and extracts. Caffeine contents increased to moderately dark, then decreased at very dark in the coffee extracts. Chlorogenic acid contents decreased as roasting degree increased in coffee extracts. Contents of organic acids such as citric acid, malic acid, and oxalic acid decreased as roasting degree increased; however, lactic acid levels did not differ significantly with roasting conditions.