QUALITY ASSESSMENT OF ARABICA AND ROBUSTA GREEN AND ROASTED COFFEES - A REVIEW

Natalina Cavaco Bicho; Fernando Cebola Lidon; José Cochicho Ramalho; Antó nio Eduardo Leitã o

doi:10.9755/ejfa.v25i12.17290

Authors

Natalina Cavaco Bicho Grupo Interações Planta-Ambiente (PlantStress), Centro Ambiente Agricultura e Desenvolvimento (BioTrop), Instituto de Investigação Científica Tropical, I.P., Avenida da República, Quinta do Marquês, 2784-505 Oeiras, Portugal
Fernando Cebola Lidon Departamento de Ciências da Terra, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, 2829-516 Caparica, Portugal
José Cochicho Ramalho Grupo Interações Planta-Ambiente (PlantStress), Centro Ambiente Agricultura e Desenvolvimento (BioTrop), Instituto de Investigação Científica Tropical, I.P., Avenida da República, Quinta do Marquês, 2784-505 Oeiras, Portugal
Antó nio Eduardo Leitã o Grupo Interações Planta-Ambiente (PlantStress), Centro Ambiente Agricultura e Desenvolvimento (BioTrop), Instituto de Investigação Científica Tropical, I.P., Avenida da República, Quinta do Marquês, 2784-505 Oeiras, Portugal

DOI:

https://doi.org/10.9755/ejfa.v25i12.17290

Keywords:

Arabica coffee, Green coffee, Quality, Roasted coffee, Robusta coffee

Abstract

This review is a synopsis on coffee quality assessment of green and roasted coffee beans of Coffea arabica and Coffea canephora. The particle size, medium sieve, most frequent sieve, share split, cumulative calibration, trade homogeneity, mass of 1000 beans, apparent density, strange bodies and defects, mass losses on drying, olfactory and visual parameters, chromatic parameters, soluble solids, pH and chemical characterization (chlorogenic acids, caffeine and trigonelline) is described and evaluated, considering the most important factor associated to the coffee trade, according to a technological perspective.