Effect of Time Temperature History on Coffee Aroma during Roasting with Heat Conduction
The objective of this research is to determine the effect of time temperature history on coffee aroma. Four levels of temperature (160, 180, 200, and 220oC) were used for roasting temperature with heat conduction. The dried mature of coffee beans (12% MC w.b.) was used as samples. About 100 gram of...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
2009
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/33091/1/193.pdf |