Impact of roasting time on the sensory profile of arabica and robusta coffee.

Roasted coffee samples of the two major trade species (Coffea arabica and C. canephora) were studied to identify sensory descriptors that might be used to determine blends production and evaluation, following the expectations of consumers. Coffee beans were roasted at 220 + 10 °C, for 7, 9, and 11 min, and the sensory profiles of the beverages were assessed.

Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans.

Arabica and Robusta coffee beans were roasted at 220 ± 10°C for 7, 9 and 11 min to identify chemical descriptors in the beverages. The pH of the beverages showed the lowest value in the medium roasting level. In each degree of browning, the soluble solids content remained slightly higher in Arabica drinks.