Interrelation among mass loss, temperature and roasting time on the quality of Coffea canephora beans

The roasting time–temperature binomial, together with mass loss, represents one of the main variables associated with the roast degree and the final quality of roasted coffee. Thus, his study evaluated the roasting process of coffee beans (C. canephora), seeking to identify the relationship between the roasting point, mass loss, time and temperature which results in a higher quality product. Therefore, selected grains of C. canephora were submitted to the roasting process in different temperatures in a rotating roaster with a direct fire until different roasting points. The roaster and the grains mass temperatures, as well as the loss of mass in the samples were taken during the whole process. After roasting, the samples were evaluated for quality through the cupping test. Bean temperature, roasting temperature, loss of bean mass and time presented a linear dependence relationship with one another and with the roasting point. Through the cup test, the coffee beans were evaluated as highest quality when roasted at temperatures of 247, 274 and 296 °C up to the medium light roast point, and 247 °C for the average roast.