Coffee, one of the most popular beverages in the world, contains many bioactive compounds. The aim of this study was a comparative evaluation of the content of bioactive compounds in organic and ...conventional coffee (
Coffea arabica)
originating from Brazil during 12 months storage. The content of the polyphenolic compounds was determined using HPLC analysis. The obtained results indicate that organic or conventional production and roasting conditions (light, medium, dark roast) affect the polyphenolic compounds of coffee. The highest content of total polyphenolic compounds was determined in coffees roasted in light and medium roasting conditions. Furthermore, organic coffee beans showed higher content of bioactive compounds (total phenolic, phenolic acids and flavonoids) than conventional coffee beans. During 12 months storage a decrease in polyphenolic compounds is observed and it is connected with the degradation of chlorogenic acid, which influences total bioactivity. Moreover, the highest caffeine content was observed in light and medium roasted coffee and after storage an increase in caffeine content was observed only in organic coffee beans.
C. canephora (syn. C. robusta) is distinctive due to its rising industrial value and pathogen resistance. Both altitude and post-harvest methods influence coffee cup quality; however, modest ...information is known about this coffee species. Therefore, the aim of this study was to determine the relationship between four different altitudes and post-harvest processes (dry, honey, and wet) to the improvement of the organoleptic quality of the C. canephora congolensis and conilon drink. For dry processing, congolensis and conilon showed the lowest scores in terms of fragrance/aroma, flavour, aftertaste, salt–acid, bitter–sweet, and body. Above 625 m, coffees from dry, honey, and wet processes increased scores in their sensory attributes, but there was no difference at such high altitudes when comparing post-harvest samples. Dry-processed coffee samples had total scores over 80 points at high altitudes. Conilon was perceived to have the best sensory attributes at high altitudes using honey processing. In general, the wet-processed congolensis and conilon samples had a tastier profile than dry-processed ones.
Increasing competition in the business world, especially in the coffee business, requires a competitive advantage to improve purchasing decisions. Due to the increasing number of competitors, ...customers today have more options than ever to choose high-quality products. This study aims to determine the effect of product quality and advertising on coffee purchasing decisions in Tabanan. The method used in this study is the method of saturated sampling technique with a total of 97 respondents. The analysis technique used in this study is multiple linear regression analysis. The results showed that product quality had a positive effect on coffee purchasing decisions, product quality improvement would be followed by an increase in purchasing decisions, and promotion had no positive effect on coffee purchasing decisions. The novelty in this study is that product quality with the addition of full wash process product indicators is able to improve purchasing decisions and promotions are not able to improve purchasing decisions on robusta coffee in Pujungan Tabanan Bali.
Coffee is one of the most common beverages in the world. However, a sensory lexicon for determining descriptive differences resulting from breeding, agronomic, processing, storage, and brewing ...modifications is needed. This study developed a sensory lexicon for brewed coffee. More than 100 different coffee samples from 14 countries around the world were used to create this lexicon in four Phases. A highly trained panel assessed all coffee samples using descriptive analysis. The sensory panel identified 110 attributes (many used both for aroma and flavor) and references. Principal component analysis was used to map the scores obtained during the validation phase. For this phase the coffee lexicon allowed the panelists to describe specific characteristics that were present in the coffee samples such as sweet, nutty and fruity notes, as well as the differentiation of notes such as burnt, smoky, astringent, acrid and bitter. The developed attributes and references were successfully used by the trained panel to describe a wide range of coffee samples. The lexicon is considered “living” because additional terms should be added as needed to expand the lexicon to include attributes that are not included here.
Practical applications
The terminology developed during this study is clear, easy to reproduce in future research, and accompanied by reference standards that provide a guide for future studies. This lexicon will provide an important tool for the coffee industry to conduct sensory evaluation to improve the understanding of coffee quality. It is a “living” lexicon that can be added to when samples exhibit notes that were not present in the samples used for this lexicon development.
Coffea canephora (robusta coffee) is the most heat‐tolerant and ‘robust’ coffee species and therefore considered more resistant to climate change than other types of coffee production. However, the ...optimum production range of robusta has never been quantified, with current estimates of its optimal mean annual temperature range (22–30°C) based solely on the climatic conditions of its native range in the Congo basin, Central Africa. Using 10 years of yield observations from 798 farms across South East Asia coupled with high‐resolution precipitation and temperature data, we used hierarchical Bayesian modeling to quantify robusta's optimal temperature range for production. Our climate‐based models explained yield variation well across the study area with a cross‐validated mean R2 = .51. We demonstrate that robusta has an optimal temperature below 20.5°C (or a mean minimum/maximum of ≤16.2/24.1°C), which is markedly lower, by 1.5–9°C than current estimates. In the middle of robusta's currently assumed optimal range (mean annual temperatures over 25.1°C), coffee yields are 50% lower compared to the optimal mean of ≤20.5°C found here. During the growing season, every 1°C increase in mean minimum/maximum temperatures above 16.2/24.1°C corresponded to yield declines of ~14% or 350–460 kg/ha (95% credible interval). Our results suggest that robusta coffee is far more sensitive to temperature than previously thought. Current assessments, based on robusta having an optimal temperature range over 22°C, are likely overestimating its suitable production range and its ability to contribute to coffee production as temperatures increase under climate change. Robusta supplies 40% of the world's coffee, but its production potential could decline considerably as temperatures increase under climate change, jeopardizing a multi‐billion dollar coffee industry and the livelihoods of millions of farmers.
Robusta coffee is the most heat‐tolerant and ‘robust’ coffee species and therefore considered more resistant to climate change than other types of coffee production. However, the optimum production range of robusta has never been quantified, with current estimates of its optimal mean annual temperature ranging from 22 to 30°C. We show that robusta has an optimal temperature below 20.5°C, which is much lower, by 1.5–9°C than current estimates. Current assessments, based on robusta having an optimal temperature range over 22°C, may be overestimating its suitable production range.
•This paper covers the coffee production process, with emphasis on by-products.•The chemical composition of generated by-products was reviewed.•The application of coffee industry by-products in ...polymer technology was reviewed.•Potential benefits of coffee industry by-products recycling were highlighted.•Coffee industry by-products may act as antioxidants for polymeric materials.
Coffee is one of the most popular beverages in the world, and its popularity is continuously growing, which can be expressed by almost doubling production over the last three decades. Cultivation, processing, roasting, and brewing coffee are known for many years. These processes generate significant amounts of by-products since coffee bean stands for around 50% of the coffee cherry. Therefore, considering the current pro-ecological trends, it is essential to develop the utilization methods for the other 50% of the coffee cherry. Among the possibilities, much attention is drawn to polymer chemistry and technology. This industry branch may efficiently consume different types of lignocellulosic materials to use them as fillers for polymer composites or as intermediate sources of particular chemical compounds. Moreover, due to their chemical composition, coffee industry by-products may be used as additives modifying the oxidation resistance, antimicrobial, or antifungal properties of polymeric materials. These issues should be considered especially important in the case of biodegradable polymers, whose popularity is growing over the last years. This paper summarizes the literature reports related to the generation and composition of the coffee industry by-products, as well as the attempts of their incorporation into polymer technology. Moreover, potential directions of research based on the possibilities offered by the coffee industry by-products are presented.
This paper investigates the difficulties of creating economic, social, and environmental values when operating as a hybrid venture. Drawing on hybrid organizing and sustainable business model ...research, it explores the implications of alternative forms of business model experimented with by farmer owned, fairtrade social enterprise Cafédirect. Responding to changes and challenges in the market and societal environment, Cafédirect has tried multiple business model innovations to deliver on all three forms of value capture, with differing levels of success. This longitudinal case study, therefore, provides a contribution to our understanding of how business models enact hybrid mission, providing a platform for triple-bottom-line value capture. In doing so, we are able to expand on the normative understandings of integrating hybrid objectives, and the complications of multiple types of value capture.
Tasting Notes Koss, Erika
The Virginia quarterly review,
12/2021, Volume:
97, Issue:
4
Journal Article
Koss asserts that seventy percent of the world's coffee is misnamed, thanks to a story created by a Swedish botanist. Obsessed with classifying plants, when Carl Linnaeus saw a dried coffee branch in ...a greenhouse in the Netherlands, he knew it wasn't Jasminum arabicum, as a French botanist had named it. Linnaeus created a new genus: Coffea. But for all his taxonomical specificity, he was wrong about its epithet, for when he published its full name as Coffea arabica in 1753, he didn't know that its origin wasn't anywhere in Arabia. The seed came first from Africa, in the Kaffa region of southwestern Ethiopia, once called Abyssinia. Later, even after Linnaeus acknowledged Ethiopia as its birthplace, it was too late. The misnomer lingers on. Still, trees blossomed white flowers, covering Kenya with the scent of jasmine honeysuckle. Flowers transform to plump red cherries. The seed inside will become green coffee that ships from port to port, passing through dozens of hands before it is roasted brown and transformed into drink.
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