Modifications Induced by Industrial Roasting in Color and Physical Attributes of arabica and robusta Coffee Beans of Selected Origins

In the present work four different green coffees (two arabica from Brazil and Costa Rica and two robusta from Vietnam and India) were treated in a batch roasting plant, in order to have a better understanding of the different behavior of selected geographical origins during roasting in an industrial plant. By taking samples for analysis at regular intervals, volume, and color of the grains and grounds were measured after and before roasting. The experimental results provided knowledge of the differences in roasting degree of selected coffee origins and also allowed us to observe the changes in physical attributes with roasting time. The results obtained in the present study showed that some perceptible color differences in the final blends in grains of selected origins may appear to the consumer. Moreover volume increase results as consequence of increased internal pressure of grains during roasting conditions.