The changes in chemical properties of coffee during roasting: A review by Tarigan, E. B., Wardiana, E., Hilmi, Y. S., Komarudin, N. A.

“…The roasted coffee degree is determined by visual, weight loss, acidity, and pop beans sound. The bioactive compounds of coffee such as chlorogenic acids, caffeine, and trigonelline affect brewed coffee's cup quality. …”
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