What question did this study set out to answer?

The central aim is to find an eco-friendly way to convert waste Robusta coffee husk into a functional tea product.

March 18, 2026Open Access

Sustainable Conversion of Waste Robusta Coffee Husk into Tea: Optimization, Properties and Diffusion Kinetics

Key Points

The central aim is to find an eco-friendly way to convert waste Robusta coffee husk into a functional tea product.
Optimized roasting of Robusta coffee husk
Aqueous extraction process for tea production
Analysis of properties and diffusion kinetics
A functional instant tea product was successfully created
Optimization enhances tea extraction efficiency
Improved sensory and nutritional properties of the tea

Abstract

This study presents a sustainable approach to upcycle Robusta coffee husk (RCH), a major agro-industrial residue into a functional instant tea product. By combining optimized roasting and aqueous extraction, the...

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Authors

Tran Thi Ngoc Mai

Ho Chi Minh City University of Technology

Duong Anh Tan

Huu-Trung Nguyen

Industrial University of Ho Chi Minh City

Journals

Sustainable Food Technology

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Sustainable Conversion of Waste Robusta Coffee Husk into Tea: Optimization, Properties and Diffusion Kinetics

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Abstract

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