Determination of Coffee Colour Changes After Mill Grinding

Authors: Katarzyna Grądecka-Jakubowska, Rusinek Robert, Marek Gancarz

Abstract:

The aim of the study was to analyze the process of roasting coffee beans in a convection–conduction roaster (CC) without a heat exchanger and a convection–conduction–radiation roaster (CCR) with a heat exchanger for determination of the colour of the coffee beans and coffee colour after mill. Arabica coffee from the following countries (regions) was used for the study: (1) Ethiopia Refisha, (2) Guatemala Santa Barbara, (3) Honduras El Puente, (4) Kenya Baragwi, (5) Brazil Beyond. The coffee beans were roasted using two types of roasters: convection–conduction roaster (CC) without a heat exchanger and a convection–conduction–radiation roaster (CCR) with a heat exchanger. The analysis of the color of coffee beans and ground coffee was carried out using the CIELab and RGB method using a Lovibond CAM-System 500 colorimeter (Great Britain). The device allows you to evaluate the color and record the image in a resolution of 752 × 582 pixels, saving each pixel as an RGB component. The time profile screen captured a sequence of images at fixed time intervals and displayed them on-line. The system, useful for assessing non-uniform or variable colors, allowed us to record the entire image or appropriate areas (surfaces) of the sample. Color is mathematically described by three components: L - lightness (luminance from 0 very to 100 very bright), (a) - color from green to magenta (from -120 to +120), (b) - color from blue to yellow (from -120 to +120). Coffee beans roasted in the Dietrich (CCR) roaster had a lighter colour, while those roasted in the Gothot (CC) roaster had a darker colour. In the case of ground coffee colour tests, coffee ground from beans roasted in the Dietrich (CCR) roaster also had a lighter colour, while coffee ground from beans roasted in the Gothot (CC) roaster had a darker colour.

Keywords: coffee beans, ground coffee, colour, CIELab, RGB