Impacts of Drying Temperatures and Bean Moisture on Seed Quality and Shelf Life
Yimara Martinez Agudelo
Post-Harvest Processing Program Manager, Coffee Quality Institute
Session Description
This research was based on finding and providing information on the impact of temperature in the coffee on the drying process, verifying if these temperatures cause changes in the seeds that deteriorate their viability, quality and shelf life in storage. The study looked at short-term (1-month), medium-term (5-month), and long-term (9-month) measurements in Arabica coffee seeds in dry fermentation and washed processing methods that were exposed to the same variables throughout the processing. Focused on drying temperatures and drying at different temperatures in the same equipment with the same amount of coffee, isolating other factors that could alter or influence the result, this investigation included a sequence of physical, biochemical and sensory tests that were measured from the initial point of processing to the end of the storage period. The reference drying point taken was mechanical and the drying temperatures evaluated were 35°C, 40°C, 45°C, and 50°C, with three repetitions for each treatment, ending at 11% moisture content of the seeds. Here we will present the results obtained.
Presenter
Rob Hoos is a coffee roasting consultant and owner of Iteration.Coffee. Rob is the author of Modulating the Flavor Profile of Coffee and has been a roaster since 2008. He has extensive experience in the specialty coffee industry, including roasting, training, purchasing and profile evaluation. He is a subject matter expert for the Specialty Coffee Association (SCA) and conducts coffee roasting workshops online and in-person at his lab in Rainier, Oregon.
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