Effect of green and roasted coffee storage conditions on selected characteristic quality parameters.

The paper attempts to determine the best storage conditions for green and roasted coffee beans. Coffee beans were processed in various ways-some of them were washed or left in their natural state after harvesting, then they were stored in two types of packaging with different permeability, i.e.

Comparison of chemical compounds and their influence on the taste of coffee depending on green beans storage conditions.

Currently, there is no technology for the storage of green coffee (GrC), that results in obtaining high-quality roasted coffee (RC). The aim of this study was to evaluate the effects of storage temperature (- 10, 5, 10, 18, 20 °C), postharvest treatment method (natural (N), washed (W)) and type of packaging material (GrainPro (G), jute (J) bags) on the content of chlorogenic acids (CQAs), caffeine and trigonelline as well as the sensory profile of RC from the specialty sector after 12 months of regulated storage. Sensory analysis showed that natural coffees have better taste and higher quality than washed coffees after 12 months of storage.

Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties.

Cold brewing coffee has gained increasing popularity as a novel brewing method. A completely different flavour profile during cold brewing extraction (smooth and mild) is a result of the low-energy process, prolonged water-grind contact times and long preparation time. The aim of our research was to compare coffee drinks obtained with an innovative device for a faster, dynamic cold coffee extraction process (Hardtank) to drinks prepared traditionally in 24 h and hot brewed drinks.