Physicochemical and cup quality of coffee as affected by processing methods and growing locations
ABSTRACTCoffee processing methods have a noteworthy impact on coffee quality. The aim of this study was to investigate the influence of coffee processing methods on raw and cup quality at Jimma, Gera and Tepi locations. Accordingly, the highest total raw quality (36.34 and 36.39%) was recorded under...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2024-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2024.2329760 |
| _version_ | 1797245102434811904 |
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| author | Misgana Banti Tegene Atlaw |
| author_facet | Misgana Banti Tegene Atlaw |
| author_sort | Misgana Banti |
| collection | DOAJ |
| description | ABSTRACTCoffee processing methods have a noteworthy impact on coffee quality. The aim of this study was to investigate the influence of coffee processing methods on raw and cup quality at Jimma, Gera and Tepi locations. Accordingly, the highest total raw quality (36.34 and 36.39%) was recorded under Tepi locations for washed and semi-washed coffee respectively followed by 35.57% for washed coffee in Jimma and 35.07% for washed coffee in Gera. However, the cup quality of dry processed coffee is significantly higher at Tepi (47.24) and Jimma (45.07) locations. But, under Gera, washed and semi-washed coffee scored the highest cup quality (45.37 and 45.07%), respectively. Highest caffeine (1.51 and 1.55 g/100 g) and lipid (14.46–15.03 g/100 g) were recorded for Tepi and Gera, respectively, which were attributed to location. In general, all processing methods can result in acceptable coffee quality, provided that carried out in accordance with expert advice. |
| first_indexed | 2024-04-24T19:21:34Z |
| format | Article |
| id | doaj.art-1d69b327218c49acb82a94cc9557a54a |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-04-24T19:21:34Z |
| publishDate | 2024-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-1d69b327218c49acb82a94cc9557a54a2024-03-25T17:15:16ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452024-12-0122110.1080/19476337.2024.2329760Physicochemical and cup quality of coffee as affected by processing methods and growing locationsMisgana Banti0Tegene Atlaw1Ethiopian Institute of Agricultural Research, Kulumsa Agricultural Research Center, Assela, EthiopiaEthiopian Institute of Agricultural Research, Wondo Genet Agricultural Research Center, Shashemene, EthiopiaABSTRACTCoffee processing methods have a noteworthy impact on coffee quality. The aim of this study was to investigate the influence of coffee processing methods on raw and cup quality at Jimma, Gera and Tepi locations. Accordingly, the highest total raw quality (36.34 and 36.39%) was recorded under Tepi locations for washed and semi-washed coffee respectively followed by 35.57% for washed coffee in Jimma and 35.07% for washed coffee in Gera. However, the cup quality of dry processed coffee is significantly higher at Tepi (47.24) and Jimma (45.07) locations. But, under Gera, washed and semi-washed coffee scored the highest cup quality (45.37 and 45.07%), respectively. Highest caffeine (1.51 and 1.55 g/100 g) and lipid (14.46–15.03 g/100 g) were recorded for Tepi and Gera, respectively, which were attributed to location. In general, all processing methods can result in acceptable coffee quality, provided that carried out in accordance with expert advice.https://www.tandfonline.com/doi/10.1080/19476337.2024.2329760Chemical compositionscup qualitydry processedraw qualitysemi-washedwashed |
| spellingShingle | Misgana Banti Tegene Atlaw Physicochemical and cup quality of coffee as affected by processing methods and growing locations CyTA - Journal of Food Chemical compositions cup quality dry processed raw quality semi-washed washed |
| title | Physicochemical and cup quality of coffee as affected by processing methods and growing locations |
| title_full | Physicochemical and cup quality of coffee as affected by processing methods and growing locations |
| title_fullStr | Physicochemical and cup quality of coffee as affected by processing methods and growing locations |
| title_full_unstemmed | Physicochemical and cup quality of coffee as affected by processing methods and growing locations |
| title_short | Physicochemical and cup quality of coffee as affected by processing methods and growing locations |
| title_sort | physicochemical and cup quality of coffee as affected by processing methods and growing locations |
| topic | Chemical compositions cup quality dry processed raw quality semi-washed washed |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2024.2329760 |
| work_keys_str_mv | AT misganabanti physicochemicalandcupqualityofcoffeeasaffectedbyprocessingmethodsandgrowinglocations AT tegeneatlaw physicochemicalandcupqualityofcoffeeasaffectedbyprocessingmethodsandgrowinglocations |