Evaluation of Coffee Bean Defects, Quality of Brewed Coffee, and Caffeine Content of Premium Ground Coffee

DOI

10.2991/978-94-6463-284-2_90How to use a DOI?

Keywords

Coffee Bean; Quality of Brewed; Caffeine

Abstract

Premium coffee has a market segmentation with high prices because it has carried out coffee bean processing following SNI standards, especially coffee quality defects. Drinking coffee is related to the effect of freshness after drinking coffee, and the refreshing product comes from the caffeine content. The study to identify the relationship between defects in bean quality, organoleptic quality coffee, and the caffeine content of premium coffee in the coffee industry in Kebun Tebu West Lampung. Sampling using the Purposive Sampling method by considering that the selected SMEs is a SMEs whose coffee ground products use premium coffee beans, namely from three SMEs (Raosan, Rope, and TM Coffee) processing ground coffee based on processing carried out and physical observations of coffee beans (coffee bean quality defects) with SNI 01-2907-200 8, taste test based on SCAA and caffeine levels with SNI 01-3542—2004 using UV/Vis Spectrophotometric. The results of the observations show that the Small and Medium Industry of ground coffee in Kebun Tebu District has produced premium coffee beans and quality grades ranging from 2-3, with the type of defects that contribute to the quality of coffee beans being one hollow coffee beans caused by the kind of damage produced from the garden and cracked beans caused by the type of damage produced from the processing process. The diversity of organoleptic quality from the brewing of the three SMEs coffees makes the cup quality of the specialty category so that all of them have the potential to be used as single cultivar specialty coffee. Caffeine levels tend to decrease with the higher temperature in the roasting process, and caffeine levels exceed the SNI limit of 0.3%. However, it is still acceptable because the coffee beans used are Robusta coffee beans with high caffeine levels.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Analianasari
AU  - Taufik Nugraha Agassi
AU  - Muhammad Perdiansyah Mulia Harahap
PY  - 2023
DA  - 2023/11/09
TI  - Evaluation of Coffee Bean Defects, Quality of Brewed Coffee, and Caffeine Content of Premium Ground Coffee
BT  - Proceedings of the 4th Borobudur International Symposium on Science and Technology 2022 (BIS-STE 2022)
PB  - Atlantis Press
SP  - 860
EP  - 868
SN  - 2352-5401
UR  - https://doi.org/10.2991/978-94-6463-284-2_90
DO  - 10.2991/978-94-6463-284-2_90
ID  - 2023
ER  -