The Influence of the Method of Cooling Coffee Beans After Roasting on Their Mechanical Strength

Authors: Marek Gancarz, Katarzyna Grądecka-Jakubowska

Abstract:

The aim of the study was to analyze the cooling process of coffee beans after roasting in order to determine their mechanical strength. Arabica coffee beans came from two varieties of coffee: Brazil Diamantina and Ethiopia Refisha. Coffee beans were cooled with air or liquid nitrogen. The mechanical properties of roasted and then cooled coffee beans were determined using an INSTRON machine. It is equipped with a measuring head and a cylindrical probe that destroys the sample. The maximum force of the head used is 250 N. The process of cooling coffee beans using air was characterized by the lower mechanical strength of coffee beans compared to cooling with liquid nitrogen.

Keywords: coffee beans, cooling process, liquid nitrogen, mechanical properties