Coffee quality is critical to the industry and is influenced by a variety of factors both before and after harvest that ensure the final expression of the product's qualification, which is based upon a number of factors including genetics, climate, agronomic practices, harvesting (mature stages), and post-harvest handling from farm to cup. This review aims to stress the importance of coffee processing and how it affects coffee quality attributes as well as fermentation techniques. Fermentation is critical in the coffee processing process, not just for removing mucilage, but also for generating essential sensory quality attributes. If fermentation takes longer than expected, bacteria can degrade the product's quality by producing off-flavors and unappealing qualities. New coffee processing procedures, such as anaerobic and carbonic maceration, have become popular recently. Only a handful of the microorganisms present in natural coffee fermentation can be used as a starting culture. Most microbes recovered from spontaneous coffee fermentation lack sensory quality-enhancing properties. Green coffee beans from farms that employ any of the following processing processes are currently fermented with chosen microbes to improve the coffee's flavor and fragrance. Other molecular sciences can help us understand the chemical components produced during fermentation and their impact on coffee quality, resulting in more reliable and complex data.
| Published in | International Journal of Food Engineering and Technology (Volume 6, Issue 1) |
| DOI | 10.11648/j.ijfet.20220601.12 |
| Page(s) | 7-16 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2022. Published by Science Publishing Group |
Coffee, Fermentation, Processing, Quality
| [1] | Mburu, J. K., 1999. Notes on coffee processing influence of variety and processing methods on the color of procedures and their influence on quality. Kenya coffee, 64 (750): 2861-2867. |
| [2] | Musebe, R., C. Agwen anda and M. Mekonnen, 2007. exhibited for coffee processed by Primary Coffee Processing in Ethiopia: In Africa Crop Science Society; Africa Crop Science Conference Proceedings, 8: 1417-1421. |
| [3] | Isquierdo E. P., Borém F. M., Cirillo M. A., Oliveira P. D., Cardoso R. A., Fotunato V. A. 2011. Qualidade do cafédesmucilador submetido ao parcelamento da secagem. Coffee Science. 6 (1): 83-90. |
| [4] | Chalfoun S. M., Fernandes A. P. 2013. Efeitos da fermentaçãonaqualidade de bebidas do café. Visão Agrícola. 12: 105-108. |
| [5] | Guerra G. 2020. Como garantir consistência fermentação e processamento do café. Perfect Daily Grind. Disponívelem: Acessoem: 19 set. 2020. |
| [6] | Farah, A. (2019). Coffee production, quality, and chemistry (A. Farah, Ed.). Royal Society Chemistry. |
| [7] | Brando, C. H. J., & Brando, M. F. (2014). Methods of coffee fermentation and drying. In R. F. Schwan, & G. H. Fleet (Eds.). Cocoa and coffee fermentations (pp. 367–396). Boca Raton, Florida, USA: CRC Press. |
| [8] | Silva, Cristina F., Schwan, R. F., Sousa Dias, Ë., & Wheals, A. E. (2000). Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil. International Journal of Food Microbiology, 60 (2–3), 251–260. |
| [9] | Silva, C. F., Vilela, D. M., Cordeiro, C. de S., Duarte, W. F., Dias, D. R., & Schwan, R. F. (2013). Evaluation of a potential starter culture for enhancing the quality of coffee fermentation. World Journal of Microbiology and Biotechnology, 29 (2), 235–247. |
| [10] | Batista, N. N., Ramos, C. L., Ribeiro, D. D., Pinheiro, A. C. M., & Schwan, R. F. (2015). Dynamic behavior of Saccharomyces cerevisiae, Pichia kluyveri, and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentation and their effect on sensory characteristics of chocolate. LWT - Food Science and Technology, 63 (1), 221–227. |
| [11] | Behailu, W. S., S. Abrar, M. Nigusie, and E. Solomon, 2008. A review of coffee Processing and Quality coffee processing methods on coffee quality attributes Research in Ethiopia. In: Coffee Diversity and Knowledge. Ethiopian Institute of Agricultural intensity, aromatic quality, and flavor at gomma-1 and on Research, pp: 307-316. |
| [12] | Michael S. CH. E (1979). Coffee technology. The AVI Publishing Company. INC. USA. |
| [13] | Abebe Assefa, Taye kufa Bizuayehu Tesifaye John Barnabas, (2018). Effect of Fermentation Period on Raw & Intresenic Quality of Sidama & Yirgacheffee Coffee International Journal for Scientific Research & Development Vol. 6, 06, 585-593. |
| [14] | Schwan, R. F., & Wheals, A. E. (2003). Mixed microbial fermentations of chocolate and coffee. In T. Boekhout & V. Robert (Eds.), Yeasts in food (pp. 429–449). |
| [15] | Wrigley G. “Tropical Agricultural Series”. Jogn Wiley and Sons. Inc., New York (1988): 464-465. |
| [16] | Van Der Vossen HAM.“A Critical Analysis of the Agronomic and Economic Sustainability of Organic Coffee Production”. Experimental Agriculture 41 (2005): 449-473. |
| [17] | Solomon Endris, The need for Eco-friendly processing of coffee in southwestern Ethiopia: Policy implications and recommendations for cleaner production at the birthplace of arabica coffee, September 2008, Conference: 22nd international scientific conference on coffee, ASIC, At Campinas – SP, Brazil. |
| [18] | Richard Musebe., et al. “Primary coffee processing in Ethiopia: patterns, constraints, and determinants”. African Crop Science Conference Proceedings 8 (2017): 1417-1421. |
| [19] | Taye Kufa. Environmental sustainability and coffee diversity in Africa. ICO World Coffee Conference (2010). |
| [20] | Tamru S and B Minten. (2016) Value addition and processing by farmers in developing countries: evidence from the coffee sector in Ethiopia. Invited poster at the 5th International Conference of the African Association of Agricultural Economists, 23-26 September 2016, Addis Ababa. |
| [21] | Selmar, D., Bytof, G., & Knopp, S. (2002). New aspects of coffee processing: The relation between seed germination and coffee quality. In Proceedings of the international congress of ASIC (pp. 14–18). Paris, Trieste. |
| [22] | Bytof, G., Knopp, S.-E., Schieberle, P., Teutsch, I., & Selmar, D. (2005). Influence of processing on the generation of c-aminobutyric acid in green coffee beans. European Food Research and Technology, 220 (3–4), 245–250. |
| [23] | Knopp, S., Bytof, G., & Selmar, D. (2005). Influence of processing on the content of sugars in green Arabica coffee beans. European Food Research and Technology, 223 (2), 195–201. |
| [24] | Arruda, N. P., Hovell, A. M. C., Rezende, C. M., Freitas, S. P., Couri, S., & Bizzo, H. R. (2012). Correlation between precursors and volatiles in Brazilian Arabica coffee processed by dry, semi-dry, and wet methods and discrimination by principal component analysis. Quimica Nova, 35 (10), 2044–2051. |
| [25] | Tarzia, A., dos Santos Scholz, M. B., & de Oliveira Petkowicz, C. L. (2010). Influence of the postharvest processing method on polysaccharides and coffee beverages. International Journal of Food Science & Technology, 45 (10), 2167–2175. |
| [26] | Selmar, D., Bytof, G., Knopp, S. E., & Breitenstein, B. (2006). Germination of coffee seeds and their significance for coffee quality. Plant Biol (Stuttg), 8 (2), 260–264. |
| [27] | Joët, T., Laffargue, A., Descroix, F., Doulbeau, S., Bertrand, B., de Kochko, A., et al. (2010). Influence of environmental factors, wet processing, and their interactions on the biochemical composition of green Arabica coffee beans. Food Chemistry, 118 (3), 693–701. |
| [28] | Gonzalez-Rios, O., Suarez-Quiroz, M. L., Boulanger, R., Barel, M., Guyot, B., Guiraud, J.-P., et al. (2007a). Impact of ‘‘ecological’’ post-harvest processing on coffee aroma: II. Roasted coffee. Journal of Food Composition and Analysis, 20 (3–4), 297–307. |
| [29] | Mussatto, S. I., Machado, E. M. S., Martins, S., & Teixeira, J. A. (2011). Production, composition, and application of coffee and its industrial residues. Food and Bioprocess Technology, 4 (5), 661–672. |
| [30] | Haile M., KANG, W. H. 2019. The role of microbes in coffee fermentation and their impact on coffee quality. Journal of Food Quality. 6 (2): 1-23. Muinhos R. 2019. Fermentação do Café. Buena Vista. Disponívelem: Acessoem: 23 ago. 2020. |
| [31] | Wrigley G. 1988. Coffee. Longman Scientific Technical and John Wiley & Sons, Inc. New York. 639 p. |
| [32] | Silva C. F., Batista L. R., Abreu L. M., Dias E. S., Schwan R. F. 2008. A succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation. Food Microbiology. 25 (8): 951–957. |
| [33] | Silva C. 2014. Microbial activity during coffee fermentation, In: R. F. Schwan and G. H. Fleet, (Eds.). Cocoa and Coffee Fermentations, CRC Press, Boca Raton, FL, USA. 368-423p. |
| [34] | Vilela D. M., Pereira G. V. D. M., Silva C. F., Batista L. R., Schwan R. F. 2010. Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.), Food Microbiology. 27 (8): 1128–1135. |
| [35] | Chala B., Oechsner H., Müller J. 2019. Introducing Temperature as a Variable Parameter into Kinetic Models for Anaerobic Fermentation of Coffee Husk, Pulp, and Mucilage. Applied Sciences. 9 (412). |
| [36] | Woelore, W. M. 1993. Optimum Fermentation Protocols for Arabica Coffee under Ethiopian Conditions. P. 727-733. Int. Conf. Coffee Science. 15th, Montpellier, 6-11 June 1993. ASIC, Paris. |
| [37] | Brownbridge, J. M. and Michael Sium. 1971. Coffee processing research in Ethiopia. Fermentation and its effect on liquor quality. Kenya Coffee August 1971. |
| [38] | IAR, 1969. National Coffee Research Centre Jimma Progress Report for the Period of 1969. Jimma, Ethiopia. |
| [39] | Behailu W/Senbet, Solomon Endris. 2006. The influence of shade during the fermentation stage of wet processing on the cup quality of Arabica coffee. P. 549-553. Int. Conf. Coffee Science. 21st, Montpellier, 11-15 Sept. 2006. ASIC, Paris. |
| [40] | IAR, 1997. National Coffee Research Centre Jimma Progress Report for the Period of 1997. Jimma, Ethiopia. |
| [41] | Borém F. M., Reinato C. H. R. 2006. Qualidade do cafédespoblado submetidos a diferentes processos de secagem. Revista Brasileira de Armazenamento, 9: 26-31. |
| [42] | Brando C. H. J., Brando M. F. 2014. Methods of coffee fermentation and drying. In: Schwan, R. F., Fleet, G. H. Cocoa, and Coffee Fermentation, 367-398p. |
| [43] | Wei L., Wai M., Curran P., Yu B., Quan S. 2015. Coffee fermentation and flavor - An intricate and delicate relationship. Food Chemistry. 185: 182-191. |
| [44] | Guerra G. 2020. Como garantir consistência fermentação e processamento do café. Perfect Daily Grind. Disponívelem. |
| [45] | Freitas V. V. 2018. Avaliação da fermentação do café arábica com uso de culturas Starters. Dissertação de mestrado. Viçosa, 125p. |
| [46] | Carmo K. B., Carmo J. C. B., Krause M. R., Peterle, G. 2020. Qualidade sensorial e fisiológica do café arábica sob diferentes tempos de fermentação. Bioscience Journal. 36 (2): 429-438. |
| [47] | Flanzy, C., Flanzy, M., & Benard, P. (1987). La vinification par maceration carbonique. Institut national de La Recherche-inra, Paris, 125p. |
| [48] | Hickinbotham, S. J. (1986). Method for producing wine by fall carbonic maceration. Brevet US461588. |
| [49] | Tesniere, C., & Flanzy, C. (2011). Carbonic maceration wines: Characteristics and winemaking process, in Advances in Food and Nutrition Research. Academic Press Inc., pp. 1–15. |
| [50] | Guzzon, R., Malacarne, M., Larcher, R., Franciosi, E., & Toffanin, A. (2020). The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking. Journal of Applied Microbiology, 128, 209–224. |
| [51] | González-Arenzana, L., Santamaría, R., Escribano-Viana, R., Portu, J., GarijoLópez Alfaro, P., et al. (2020). Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines. Food Chemistry, 319. |
| [52] | C. F. Silva, D. M. Vilela, C. de Souza Cordeiro, W. F. Duarte, D. R. Dias, and R. F. Schwan, “Evaluation of a potential starter culture for enhancingthe quality of coffee fermentation,” World Journal of Microbiology and Biotechnology, vol. 29, no. 2, pp. 235–247, 2013. |
| [53] | G. V. M. Pereira, V. T. Soccol, A. Pandey “Isolation, selection and evaluation of yeasts for use in the fermentation of coffee beans by the wet process,” International Journal of Food and Microbiology, vol. 188, pp. 60–66, 2014. |
| [54] | C. F. Silva, R. F. Schwan, E. S. Dias, and A. E. Wheals, “Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil,” International Journal of Food and Microbiology, vol. 60, pp. 251–260, 2000. |
| [55] | M. P. Coughlan and F. Mayer, “0e cellulose-decomposing bacteria and their enzymes systems,” in 0e Prokaryotes, pp. 460–516, Springer, Berlin, Germany, 1991. |
| [56] | C. F. Silva, L. R. Batista, L. M. Abreu, E. S. Dias, and R. F. Schwan, “Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation,” Food Microbiology, vol. 25, no. 8, pp. 951–957, 2008. |
| [57] | B. L. Cantarel, P. M. Coutinho, C. Rancurel, T. Bernard, V. Lombard, and B. Henrissat, “0e carbohydrate-active enzymes database (CAZy): an expert resource for glycogenomics,” Nucleic Acids Research, vol. 37, no. 1, pp. 233–238, 2008. [20] D. R. Kashyap, P. K. Vohra, S. Chopra, and R. Tewari, “Applications of pectinases in the commercial sector: an eview,” Bioresource and Technology, vol. 77, no. 3, pp. 215–227, 2001. |
| [58] | K. H. Steinkraus, Industrialization of Indigenous Fermented Foods, CRC Press, Boca Raton, FL, USA, 2004. |
| [59] | R. F. Schwan, G. V. M. Pereira, and G. H. Fleet, “Microbial activities during cocoa fermentation,” in Cocoa and Coffee Fermentations, R. F. Schwan and G. H. Fleet, Eds., pp. 129– 192, CRC Press, Boca Raton, FL, USA, 2014. |
| [60] | G. Vin´ıcius de Melo Pereira, V. T. Soccol, S. K. Brar, E. Neto, and C. R. Soccol, “Microbial ecology and starter culture technology in coffee processing,” Critical Reviews in Food Science and Nutrition, vol. 57, no. 13, pp. 2775–2788, 2017. |
| [61] | A. Corsetti, G. Perpetuini, M. Schirone, R. Tofalo, and G. Suzzi, “Application of starter cultures to table olive fermentation: an overview on the experimental studies,” Frontiers in Microbiology, vol. 3, p. 248, 2012. |
| [62] | A. D. Agate and J. V. Bhat, “Role of pectinolytic yeasts in the degradation of mucilage layer of Coffea robusta cherries,” Applied Microbiology, vol. 14, no. 12, pp. 256– 260, 1966. |
| [63] | S. Avallone, J. M. Brillouet, B. Guyot, E. Olguin, and J. P. Guiraud, “Involvement of pectolytic microorganisms in coffee fermentation,” International Journal of Food Science and Technology, vol. 37, no. 2, pp. 191–198, 2002. |
| [64] | S. R. Evangelista, M. G. P. C. Miguel, C. S. Cordeiro, C. F. Silva, A. C. M. Pinheiro, and R. F. Schwan, “Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process,” Food Microbiology, vol. 44, pp. 87–95, 2014b. |
| [65] | G. V. M. Pereira, E. Neto, V. T. Soccol, A. B. P. Medeiros, A. L. Wojciechowski, and C. R. Soccol, “Conducting starter culture-controlled fermentations of coffee beans during on-farm wet processing: growth, metabolic analyses, and sensorial effects,” Food Research International, vol. 75, pp. 348–356, 2015. |
| [66] | S. R. Evangelista, C. F. Silva, M. G. P. da Cruz Miguel “Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process,” Food Research International, vol. 61, pp. 183–195, 2014. |
| [67] | T. Handoyo and N. Morita, “Structural and functional properties of fermented soybean (tempeh) by using Rhizopus oligosporus,” International Journal of Food Properties, vol. 9, no. 2, pp. 347–355, 2006. |
| [68] | J. C. De Reu, V. A. Linssen, F. M. Rombouts, and M. R. Nout, “Consistency, polysaccharides activities and non-starch polysaccharides content of soya beans during Tempe fermentation,” Journal of the Science of Food and Agriculture, vol. 73, no. 3, pp. 357–363, 1997. |
| [69] | L. W. Lee, M. W. Cheong, P. Curran, B. Yu, and S. Q. Liu, “Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: I. Green coffee,” Food Chemistry, vol. 211, pp. 916–924, 2016. |
APA Style
Bealu Girma, Abrar Sualeh. (2022). A Review of Coffee Processing Methods and Their Influence on Aroma. International Journal of Food Engineering and Technology, 6(1), 7-16. https://doi.org/10.11648/j.ijfet.20220601.12
ACS Style
Bealu Girma; Abrar Sualeh. A Review of Coffee Processing Methods and Their Influence on Aroma. Int. J. Food Eng. Technol. 2022, 6(1), 7-16. doi: 10.11648/j.ijfet.20220601.12
AMA Style
Bealu Girma, Abrar Sualeh. A Review of Coffee Processing Methods and Their Influence on Aroma. Int J Food Eng Technol. 2022;6(1):7-16. doi: 10.11648/j.ijfet.20220601.12
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.ijfet.20220601.12,
author = {Bealu Girma and Abrar Sualeh},
title = {A Review of Coffee Processing Methods and Their Influence on Aroma},
journal = {International Journal of Food Engineering and Technology},
volume = {6},
number = {1},
pages = {7-16},
doi = {10.11648/j.ijfet.20220601.12},
url = {https://doi.org/10.11648/j.ijfet.20220601.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20220601.12},
abstract = {Coffee quality is critical to the industry and is influenced by a variety of factors both before and after harvest that ensure the final expression of the product's qualification, which is based upon a number of factors including genetics, climate, agronomic practices, harvesting (mature stages), and post-harvest handling from farm to cup. This review aims to stress the importance of coffee processing and how it affects coffee quality attributes as well as fermentation techniques. Fermentation is critical in the coffee processing process, not just for removing mucilage, but also for generating essential sensory quality attributes. If fermentation takes longer than expected, bacteria can degrade the product's quality by producing off-flavors and unappealing qualities. New coffee processing procedures, such as anaerobic and carbonic maceration, have become popular recently. Only a handful of the microorganisms present in natural coffee fermentation can be used as a starting culture. Most microbes recovered from spontaneous coffee fermentation lack sensory quality-enhancing properties. Green coffee beans from farms that employ any of the following processing processes are currently fermented with chosen microbes to improve the coffee's flavor and fragrance. Other molecular sciences can help us understand the chemical components produced during fermentation and their impact on coffee quality, resulting in more reliable and complex data.},
year = {2022}
}
TY - JOUR T1 - A Review of Coffee Processing Methods and Their Influence on Aroma AU - Bealu Girma AU - Abrar Sualeh Y1 - 2022/03/23 PY - 2022 N1 - https://doi.org/10.11648/j.ijfet.20220601.12 DO - 10.11648/j.ijfet.20220601.12 T2 - International Journal of Food Engineering and Technology JF - International Journal of Food Engineering and Technology JO - International Journal of Food Engineering and Technology SP - 7 EP - 16 PB - Science Publishing Group SN - 2640-1584 UR - https://doi.org/10.11648/j.ijfet.20220601.12 AB - Coffee quality is critical to the industry and is influenced by a variety of factors both before and after harvest that ensure the final expression of the product's qualification, which is based upon a number of factors including genetics, climate, agronomic practices, harvesting (mature stages), and post-harvest handling from farm to cup. This review aims to stress the importance of coffee processing and how it affects coffee quality attributes as well as fermentation techniques. Fermentation is critical in the coffee processing process, not just for removing mucilage, but also for generating essential sensory quality attributes. If fermentation takes longer than expected, bacteria can degrade the product's quality by producing off-flavors and unappealing qualities. New coffee processing procedures, such as anaerobic and carbonic maceration, have become popular recently. Only a handful of the microorganisms present in natural coffee fermentation can be used as a starting culture. Most microbes recovered from spontaneous coffee fermentation lack sensory quality-enhancing properties. Green coffee beans from farms that employ any of the following processing processes are currently fermented with chosen microbes to improve the coffee's flavor and fragrance. Other molecular sciences can help us understand the chemical components produced during fermentation and their impact on coffee quality, resulting in more reliable and complex data. VL - 6 IS - 1 ER -
Information
Email: