Roasting optimization of peaberry coffee beans from dry cherry fruits

The roasting process involves the conduction and convection of heat from the roaster to the coffee beans, resulting in changes in the physical characteristics of the beans and in the sensory profile of the beverage. This study aimed to evaluate the conduction of the process by contrasting the changes in physical characteristics with the optimization of sensory parameters. The temperature profiles shown by the beans illustrate the appropriate conduction of the process under study. According to the different curves, differences in moisture, mass loss, bulk density and swelling were observed. The optimal condition for conducting the process, with achieved greater sensory merits, was the more severe roasting condition indicated by the high temperature.