Quality Characteristics of the Three Major Coffee Varieties according to Different Roasting Conditions

The purpose of this study was to investigate the sensory quality characteristics of three major coffee varieties to which different roasting conditions. Green coffee bean samples were subjected to three major varieties: arabica coffee (ARA), robusta coffee (ROB) and liberica coffee(LIB). Green bean samples were roasted differently by the Agtron number: light (Agtron #85), medium (Agtron #55), and dark (Agtron #35). The moisture content of green beans was the lowest in ARA and the highest in ROB. The density of green beans was highest in ARA and lowest in LIB. In Hunter's color value, L-values, a-values, and b-values of ARA, ROB, and LIB all decreased as roasting progressed. The pH values increased as roasting progressed, the TDS decreased as roasting progressed. Consumer acceptance test was performed using 56 persons. In overall acceptance, the medium roasting of ARA and LIB was highly preferred. The principle results of this study indicated that there was no significant difference in most sensory characteristics between ARA and LIB under the same roasting conditions. This study implies that liberica coffee is an alternative for consumers who enjoy arabica coffee that decreasing in production of arabica varieties due to environmental issues.