Recognition and development of sustainable parameters for the industrialization of specialty coffees

The objective of this work was to evaluate the roasting time, mass loss and quality of coffee beans at four different degrees of roasting (#22.36; #33.64; #40.05; and #59.92), aiming to recognize and develop sustainable standards to industrialize specialty coffees. Coffees (Coffea arabica L.) were used, from eight producers in the Matas de Minas and Caparaó Regions, with scores between 80 and 83 in the SCA classification. Prior to roasting, the samples were classified according to their subcategory and only sieve grains 16 and above were used. Then, 300 g samples of coffee were roasted in a cylindrical rotary roaster, until the beans reached four different roast profiles (Agtron scale 22.36; #33.64; #40.05; #59.92). Subsequently, analyzes of roasting time, gas pressure, mass loss and sensory notes were carried out. It was observed that the samples roasted at #22;36 showed significant differences in relation to roasting time and weight loss. Furthermore, there is a significant difference in the sensory qualities of the coffee drink. Comparing the roast degree #40.05 (standard used for specialty coffees) with the roast degree #22.36 (more used for commodity coffees), the first presents a gas consumption of 0.34 kg per kg of coffee, while the second presented a gas consumption of 0.34 kg per kg of coffee. 0.41 kg per kg of coffee. Therefore, regarding gas consumption, roasting degree #40.05 is the most sustainable option, together with the other parameters analyzed.