Journal articles: 'Coffee bean'

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Zhang, Dapeng, Fernando E. Vega, Francisco Infante, William Solano, Elizabeth S. Johnson, and Lyndel W. Meinhardt. "Accurate Differentiation of Green Beans of Arabica and Robusta Coffee Using Nanofluidic Array of Single Nucleotide Polymorphism (SNP) Markers." Journal of AOAC INTERNATIONAL 103, no. 2 (March 2020): 315–24. http://dx.doi.org/10.1093/jaocint/qsz002.

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Abstract Green (unroasted) coffee is one of the most traded agricultural commodities in the world. The Arabica (Coffea arabica L.) and Robusta (Coffea canephora Pierre ex A. Froehner) species are the two main types of coffees for commercial production. In general, Arabica coffee is known to have better quality in terms of sensory characteristics; thus, it has a higher market value than Robusta coffee. Accurate differentiation of green beans of the two species is, therefore, of commercial interest in the coffee industry. Using the newly developed single nucleotide polymorphism (SNP) markers, we analyzed a total of 80 single green bean samples, representing 20 Arabica cultivars and four Robusta accessions. Reliable SNP fingerprints were generated for all tested samples. Unambiguous differentiation between Robusta and Arabica coffees was achieved using multivariate analysis and assignment test. The SNP marker panel and the genotyping protocol are sufficiently robust to detect admixture of green coffee in a high-throughput fashion. Moreover, the multilocus SNP approach can differentiate every single bean within Robusta and 55% of Arabica samples. This advantage, together with the single-bean sensitivity, suggests a significant potential for practical application of this technology in the coffee industry.

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Speer, Karl, and Isabelle Kölling-Speer. "The lipid fraction of the coffee bean." Brazilian Journal of Plant Physiology 18, no. 1 (March 2006): 201–16. http://dx.doi.org/10.1590/s1677-04202006000100014.

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The lipid fraction of coffee is composed mainly of triacylglycerols, sterols and tocopherols, the typical components found in all common edible vegetable oils. Additionally, the so-called coffee oil contains diterpenes of the kaurene family in proportions of up to 20 % of the total lipids. Diterpenes are of interest because of their analytical and physiological effects. The composition of the main lipid components of the two most important coffee species, Coffea arabica and Coffea canphora var. Robusta is presented. In addition, the influences of typical processes like roasting and steaming on selected lipid components as well as the effects of the storage of green coffee beans under different conditions will be described. Furthermore, new findings regarding the 5-hydroxytryptamides, the main parts of the coffee wax located on the outer layer of the bean and the recently identified components coffeadiol and arabiol I will also be discussed.

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Rosa, Yunilda, and Riyanto Riyanto. "Potential of Robusta Coffee Bean Extract (Coffea canephora) Peaberry Roasted and Green Bean Pagar Alam City against the Growth of Candida albicans Fungus." Jurnal Biologi Tropis 22, no. 4 (November 16, 2022): 1108–14. http://dx.doi.org/10.29303/jbt.v22i4.4311.

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A type of coffee plant that is widely cultivated in the city of Pagar Alam, South Sumatra is Robusta coffee (Coffea canephora). The robusta coffee plant is one of the traditional plants that can be used as a medicine. The purpose of this research is to analyze the potential of Robusta peaberry Sangrai coffee bean extract and green bean from Pagar Alam city against the growth of Candida albicans fungus. The test method is carried out by extraction, phytochemical screening test and anti-fungal activity test of Robusta coffee bean extract. The results of testing antifungal activity showed that ethanol extracts of roasted peaberry robusta coffee beans and green bean can inhibit the growth of C. albicans fungi by forming clear zones. Secondary metabolite compounds contained in roasted peaberry robusta coffee bean extract and green bean are alkaloids, flavonoids, tannins, saponins and terpenoids. The minimum inhibitory content (MIC) of ethanol extract of roasted peaberry robusta coffee beans and green bean against the growth of C. albicans fungus in vitro is at a concentration of 10%. Based on the results of research on ethanol extract, roasted peaberry robusta coffee beans and green bean have the potential to be anti-fungal because they can inhibit the growth of C. albicans fungus.

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Priantari, Ika, and Hendi Firmanto. "Physical Quality Characteristics of Coffea arabica and Coffea canephora Coffee Beans." Jurnal Ilmiah Biologi Eksperimen dan Keanekaragaman Hayati (J-BEKH) 9, no. 2 (November 6, 2022): 43–50. http://dx.doi.org/10.23960/jbekh.v9i2.267.

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Komoditas kopi merupakan komoditas yang banyak digemari dengan Coffeaarabica dan Coffea canephora sebagai kopi yang sering kali dibudidayakan di Indonesia. Kopi harus memenuhi kualitas Standar Nasional Indonesia, karenanya pada penelitian ini ditempuh metode identifikasi mutu kopi mengacu pada (SNI) 2907-2008. Sampel dalam penelitian ini yaitu kopi arabika (Coffea arabica) varietas Andungsari 2K (AS 2K), Komasti (Komposit Andungsari), serta kopi robusta (Coffea canephora) klon KP Kaliwining dan KP Sumberasin (SA). Hasil data penelitian menunjukkan bahwa kopi arabika hasil panen 2021 sesuai dengan uji mutu fisik SNI 01-02907-2008, varietas Andungsari 2K masuk dalam kategori mutu 2, dan Komasti masuk dalam kategori mutu 2. Kopi robusta hasil panen 2021 berdasarkan uji fsik sesuai dengan SNI 01-02907-2008, klon KP kaliwining masuk dalam kategori mutu 3, dan klon KP Sumber Asin masuk dalam kategori mutu 6. Kata kunci: Coffea arabica, Coffea canephora, karakteristikfisik, kualitas biji Coffee is a very popular commodity, with Coffea arabica and Coffea canephora being the most commonly cultivated coffees in Indonesia. Coffee must meet the quality requirements of the Indonesian National Standard, so the method of determining coffee quality used in this study is (SNI) 2907-2008. The arabica coffee (Coffea arabica) Andungsari 2K varieties (AS 2K), Komasti (Andungsari Composites), and robusta coffee (Coffea canephora) clones of KP Kaliwining and KP Sumberasin were used in this study (SA). According to the findings of the research, arabica coffee harvested in 2021 meets the physical quality test of SNI 01-02907-2008, the Andungsari 2K variety is in quality category 2, and Komasti is in quality category 2. Keywords: Bean quality, Coffea arabica, Coffea canephora, physical characteristics,

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Wati, Erda, Uci Dwi Cahya, and Yosi Darmirani. "FORMULASI SEDIAAN LOTION EKSTRAK ETANOL BIJI KOPI ROBUSTA (Coffea cenephora)." JURNAL FARMASIMED (JFM) 3, no. 2 (April 29, 2021): 53–56. http://dx.doi.org/10.35451/jfm.v3i2.570.

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Bean robusta coffee contains polyphenol compounds which are useful as antioxidants. Antioxidants can inactivate the development of oxidation reactions, by preventing the formation of free radicals. Robusta coffee bean plant (Coffea canephora) is an ingredient that can be formulated into lotion preparations. Cosmetic lotion aims to remove dead skin cells, brighten the skin and soften the skin. This research is to make lotion preparations from robusta coffee bean extract (Coffea Canephora) . This research uses pure experiment. Robusta coffee beans are extracted by maceration process. The lotion formulation is made with variations of robusta coffee bean powder (Coffea Canephora) with a concentration of 2%, 3%, and 4%. The characteristic test includes organoleptic test, homogeneity test, Ph test, and irritation test. The purpose of this study was to determine the lotion formulation for robusta coffee bean extract (Coffea Canephora). The results of the lotion test had a homogeneous concentration of 2%, 3% and 4%, light brown to blackish brown, with a distinctive smell of coffee. The ph lotion test had a PH of 5 in all formulations on the blank had a PH of 6. The irritation test on the lotion preparation showed no erythema and edema in 5 volunteers. From all the tests carried out, the lotion formulation has good characteristics.

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Lee, Y. S., and W. J. Lee. "Coffee-bean sign." Canadian Medical Association Journal 178, no. 13 (June 17, 2008): 1657. http://dx.doi.org/10.1503/cmaj.071760.

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Darboven, A. "Coffee bean treatment." Trends in Food Science & Technology 8, no. 10 (October 1997): 348. http://dx.doi.org/10.1016/s0924-2244(97)85554-9.

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Chakraborty, Amit, Andres Ayoob, and David DiSantis. "Coffee bean sign." Abdominal Imaging 40, no. 7 (March 19, 2015): 2904–5. http://dx.doi.org/10.1007/s00261-015-0402-3.

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Dianastri, Rr Nektara Titan, Pudji Astuti, and Rendra Chriestedy Prasetya. "Daya Hambat Ekstrak Biji Kopi Robusta (Coffea Canephora) terhadap Bakteri Porphyromonas gingivalis (in vitro)." STOMATOGNATIC - Jurnal Kedokteran Gigi 18, no. 2 (October 11, 2021): 69. http://dx.doi.org/10.19184/stoma.v18i2.28060.

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Periodontitis is mostly caused by plaque and Pophyromonas gingivalis bacteria as the main cause. The outer membrane layer of the Porphyromonas gingivalis wall produces pathogenic virulence factors, such as lipopolysaccharides which will activate inflammatory cells and cause phagocytosis of antigens thereby triggering free radicals. Robusta coffee beans naturally contain caffeine, phenolic compounds, trigonellin, and chlorogenic acids as antibacterial and anti-inflammatory. The purpose of this study was to determine the inhibition of Robusta (Coffea canephora) coffee bean extract 0.5%; 0.75%; 1%; 1.25%; 1.5% and 3% on the growth of Porphyromonas gingivalis in vitro and to find out the lowest concentration of Robusta (Coffea canephora) coffee bean extract which has inhibitory effect on the growth of Porphyromonas gingivalis. In this study were divided into 8 treatment groups namely positive control, negative control, 0.5% robusta coffee bean extract, 0.75%, 1%, 1.25%, 1.5% and 3%. Petridish dishes containing TSA media that have been sterilized, added P. gingivalis suspension with density according to Mc standard. Farland Then a sterile white test blank with a diameter of 6 mm that is still sterile is placed on top of the bacterial growth media in accordance with the placement of the treatment group and dropped with all 8 treatment materials. After 24 hours incubated in a desiccator, the inhibition of robusta coffee bean extracts against the growth of Porphyromonas gingivalis bacteria was observed and data collection was done by measuring the inhibition zone using calipers. The results obtained robusta coffee bean extract at concentrations of 3%, 1.5%, 1.25% and 1%, have an antibacterial power which is suspected because Robusta coffee beans naturally contain ingredients such as caffeine, polyphenols and chlorogenic acids which have antibacterial activity while the robusta coffee bean extract with a concentration of 0.5% and 0.75% does not have antibacterial power against Pophyromonas gingivalis. Robusta coffee bean extract with a concentration of 1% is the smallest concentration of Robusta (Coffea canephora) coffee bean extract which can inhibit the growth of Porphyromonas gingivalis.

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Ariesanti, Yessy, Ferry Sandra, Bianda Claresta, and Livia Alvita. "Coffea canephora Bean Extract Induces NIH3T3 Cell Migration." Indonesian Biomedical Journal 13, no. 2 (June 14, 2021): 216–20. http://dx.doi.org/10.18585/inabj.v13i2.1522.

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BACKGROUND: Wound healing is an essential biological process that consists of sequential steps aimed at restoring the architecture and function of damaged cells and tissues. There are empirical evidences of using pure coffee bean powder as an alternative medicine in treating various types of wounds. However, there is limited data on coffee-induced wound healing, especially migration of cells. Therefore, current study was conducted to investigate the role of coffee extract in cell migration, especially fibroblast which is important for wound healing.METHODS: Coffea canephora beans were prepared, extracted and added in the NIH3T3 cell culture in final concentration of 2.5% and 5%. Then cytotoxicity test was performed using Na,30-[(phenylamino)-carbonyl]-3,4-tetrazolium]-bis(4-methoxy-6-nitro) benzenesulfonic acid hydrate (XTT) assay. Meanwhile, cell migration test was performed with scratch assay. All results were statistically analyzed.RESULTS: The 2.5% or 5% Coffea canephora beans extract (CCBE)-treated NIH3T3 cell numbers were almost similar with the numbers of NIH3T3 cells in starvation medium merely. Meanwhile, 2.5% and 5% CCBE showed significant decrease of the widths of scratched areas compared to starvation medium merely (ANOVA with LSD Post-hoc, p=0.000). After 24 h and 48 h, the average widths of 2.5% and 5% CCBE-treated scratched areas were 235.68±22.79, 50.36±5.29, 229.95±23.01, 27.68±2.83, respectively.CONCLUSION: Since both 2.5% and 5% CCBE are potential in inducing migration of fibroblast (NIH3T3 cell) and do not induce cytotoxicity, the CCBE could be potential as an agent for wound healing.KEYWORDS: coffee, Coffea canephora, NIH3T3, migration, cytotoxicity

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Lumaksono, Maria Angela, Pratiwi Dyah Kusumo, and Fajar Lamhot Gultom. "Effect of Coffea arabica and Coffea canephora Consumption on Mus musculus Gaster Histopathological Description." Indonesian Journal of Biotechnology and Biodiversity 5, no. 2 (August 31, 2021): 53–60. http://dx.doi.org/10.47007/ijobb.v5i2.79.

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Green coffee bean is the bean from coffee fruit that have not undergone roasting process. The purpose of this research was to determine the gastroprotector effects of arabica green coffee bean (Coffea arabica) and robusta green coffee bean (Coffea canephora) to the histopathology (mucosal layer erosion) of mice’s gastric (Mus musculus). This research used a laboratory experimental design with post-test control group design method. Thirty mices divided into three groups. Mice in the control group were only given standard feed and mineral water. Mice in the treatment group I was given 1,8 ml green bean Coffea arabica solution 5,5%. Mice in the treatment group II was given 1,8 ml green bean Coffea canephora solution 5,5%. Both treatments were carried out for seven days, at the same time. Mice’s gastric made into histopathology slides, and then stained with Hematoxylin Eosin. Overview of the histopathology of the gastric assessed using the Wattimena scoring. The results of the assessment are tested by using the statistical test of Kruskall-Wallis, found the significance value of >0,05, which means there is no effect of green bean Coffea arabica and green bean Coffea canephora against the picture of the histopathological mice’s gastric (Mus musculus), as well as no significant difference between the giving of green bean Coffea arabica and green bean Coffea canephora against the picture of the histopathological mice’s gastric (Mus musculus).

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Meinzer, F. C., J. L. Ingamells, and C. Crisosto. "Carbon Isotope Discrimination Correlates with Bean Yield of Diverse Coffee Seedling Populations." HortScience 26, no. 11 (November 1991): 1413–14. http://dx.doi.org/10.21273/hortsci.26.11.1413.

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Foliar C isotope discrimination (Δ) and yield of green coffee (Coffea arabica L.) beans were evaluated for seedling populations from 14 diverse coffee cultivars growing in Hawaii. A was negatively correlated with yield of green coffee beans. The 2% variation in A observed in leaves sampled about 2 months after completion of the first harvest corresponded to a 3-fold variation in yield. Substantial variation in A exists among coffee cultivars, and foliar A analyses show promise as a means of selecting superior genotypes of long-lived woody crops.

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Clifford, Michael N. "Coffee bean dicaffeoylquinic acids." Phytochemistry 25, no. 7 (January 1986): 1767–69. http://dx.doi.org/10.1016/s0031-9422(00)81260-1.

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Fujikawa, Tatsuya, and Masahiro Hoshimoto. "The Coffee Bean Sign." Journal of Emergency Medicine 47, no. 3 (September 2014): 318–19. http://dx.doi.org/10.1016/j.jemermed.2013.11.100.

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Feldman, Deborah. "The Coffee Bean Sign." Radiology 216, no. 1 (July 2000): 178–79. http://dx.doi.org/10.1148/radiology.216.1.r00jl17178.

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Moseley, Brian Darryl, and Anjali Bhagra. "The coffee bean sign." International Journal of Emergency Medicine 2, no. 4 (November 20, 2009): 267–68. http://dx.doi.org/10.1007/s12245-009-0134-7.

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Lee, Chung-Hong, I.-Te Chen, Hsin-Chang Yang, and Yenming J. Chen. "An AI-powered Electronic Nose System with Fingerprint Extraction for Aroma Recognition of Coffee Beans." Micromachines 13, no. 8 (August 13, 2022): 1313. http://dx.doi.org/10.3390/mi13081313.

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Aroma and taste have long been considered important indicators of quality coffee. Specialty coffee, that is, coffee from a single estate, farm, or village in a coffee-growing region, in particular, has a unique aroma that reflects the coffee-producing region. In order to enable the traceability of coffee origin, in this study we have developed an e-nose system to discriminate the aroma of freshly roasted coffee in different production regions. In the case study, we employed the e-nose system to experiment with various machine learning models for recognizing several collected coffee beans such as coffees from Yirgacheffe and Kona. Additionally, our contribution also includes the development of a method to create an aromatic digital fingerprint of a specific coffee bean to identify its origin. The experimental results show that the developed e-nose system achieves good recognition performance for coffee aroma recognition. The extracted digital fingerprints have great potential to be stored in an extensible coffee aroma database similar to a comprehensive library of specific coffee bean aroma characteristics, for traceability and reconfirmation of their origin.

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Wale Mengistu, Melese, Melkamu Alemayehu Workie, and Abrar Sualeh Mohammed. "Physical and Cup Quality Attributes of Arabica Coffee (Coffea arabica L.) Varieties Grown in Highlands of Amhara Region, Northwestern Ethiopia." International Journal of Agronomy 2020 (September 1, 2020): 1–9. http://dx.doi.org/10.1155/2020/6420363.

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Coffee is the second most traded commodity worldwide after oil both in terms of volume and value. The study was therefore initiated to evaluate the quality of highland coffee varieties grown in the region. For this purpose, coffee bean samples of the varieties Merdacheriko, Yachi, Wush Wush, Buno wash, 741, 7440, Ababuna, and Ageze were collected from trees which were grown in Adet and Woramit Agricultural Research Centers in RCBD with three replications. Physical (length and width of coffee beans, 100 bean weight, screen sizes, and raw quality) and cup quality (aromatic intensity, aromatic quality, acidity, astringency, bitterness, body, flavor, overall standard, and total cup quality) parameters, as well as total coffee quality, were evaluated by a team of certified panelists at Jimma Agricultural Research Center. The results depicted significant variations in physical quality parameters of coffee varieties, while the cup and total qualities of coffee varieties in WARC and in AARC were similar. In WARC, Buno wash, Wush Wush, and Ababuna coffee varieties showed better physical quality in terms of 100 bean weight, bean length, bean width, and screen size, while varieties Buno wash and Wush Wush showed better physical quality only in terms of 100 bean weight and bean length in AARC. Cup quality of coffee varieties grown in WARC ranged from 48.16% to 51.33% while that of coffees grown in AARC ranged from 45.00% to 50.83%. Total coffee quality in WARC was at the range from 85.50 to 89.33% while in AARC from 81.66 to 87.83%, which is within the standard of Ethiopian Commodity Exchange for coffee. All the tested varieties of Arabica coffee can be therefore used to produce coffee in both study areas and areas with similar agroecology of the Amhara Region, Ethiopia. Further research on the yield performance of the coffee varieties is also recommended.

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Tsai, Chia-Fang, and Irvan Prawira Julius Jioe. "The Analysis of Chlorogenic Acid and Caffeine Content and Its Correlation with Coffee Bean Color under Different Roasting Degree and Sources of Coffee (Coffea arabica Typica)." Processes 9, no. 11 (November 15, 2021): 2040. http://dx.doi.org/10.3390/pr9112040.

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Coffee is one of the main economic crops in the world and is now widely grown throughout Taiwan. The process of roasting coffee begins with the heating and smooth expansion of raw beans, which leads to changes in appearance and color while affecting the flavor and taste of coffee. So far, most coffee manufacturers have used visual inspection or colorimeter methods to identify differences in coffee quality. Moreover, there is no literature discussing the correlation of roasted bean color with caffeine and chlorogenic acid content. Therefore, the purpose of this experiment was to analyze the chlorogenic acid and caffeine content and their correlation with bean color under different roasting degrees and from different sources to establish basic data for the rapid identification of coffee quality in the future. In this experiment, the coffee Coffea arabica typica from Dongshan, Gukeng, and Sumatra’s Indonesian rainforest was used, and the beans were roasted into four degrees: raw bean, light, medium, and dark roast, to investigate the appearance of the coffee beans and its correlation with caffeine and chlorogenic acid content. The results showed that with a higher roasting degree, caffeine content increased gradually, except for Indonesian beans, but the chlorogenic acid content in all samples showed a declining trend with the increase in roasting degree. The correlation between the chlorogenic acid content and the color space value of the coffee bean color shows that L*, a*, and h° in both ground and unground coffee are highly correlated. The C* value of the ground and unground coffee showed a correlation coefficient of r = 0.159 ns and 0.299 ns, respectively. The correlation between the caffeine content and the color space value of the unground coffee bean shows that the a*, b*, and C* value is highly correlated with the caffeine content. The color space values of ground coffee beans show no correlation with caffeine.

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Bothiraj K V, Kalaivani P, Murugan K, and Vanitha V. "Phytochemical screening and HPLC- UV method quantiϐication of Flavonoids in Coffee Arabica green seeds." International Journal of Research in Pharmaceutical Sciences 11, SPL4 (December 21, 2020): 1895–904. http://dx.doi.org/10.26452/ijrps.v11ispl4.4395.

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The green coffee bean is the most commonly used beverages in India and it is one of the most commercialised food products. They have a rich source of biologically active compounds that are important for human health. The coffee tree or a shrub belongs to the family Rubiaceae. Commercially available, two species of green coffee bean are Coffea Arabica and Coffea canephora. Cancer is the most important cause of death. Apart from cancer, quercetin can also prevent Osteoporosis. The phytochemicals present in the green coffee bean can be used as an alternate therapy for cancer due to its antimitotic activity and free radical scavenging activity. Total antioxidant shows IC50 value 45.81. Kaempferol is a potent antioxidant that can defence against free radicals and cure chronic diseases. Flavonoids are phenolic substances that act as an antioxidant, anti-inflammatory, anti-allergenic, antiviral and also have vasodilating actions. Green coffee bean shows a high concentration of Flavonoids in hydroethanolic extraction. The aim of this study is used to analyse the presence of Flavonoids in green coffee bean by using High-performance Liquid Chromatography (HPLC). Flavonoids are potent antioxidant that can bind to a protein. Flavonoids show a wide range of biological and pharmacological activities like anti-allergic, anti-inflammatory, anti-cancer and anti-microbial activity.

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Hlebová, Miroslava, Viktória Uzsáková, Lenka Podhorská, Dominika Vešelenyiová, Michaela Mrkvová, Juraj Čuboň, and Lukáš Hleba. "MYCOBIOTA AND CO-OCCRURENCE OF MYCOTOXINS IN GREEN AND ROASTED COFFEE BEANS." Journal of microbiology, biotechnology and food sciences 11, no. 4 (February 1, 2022): e5779. http://dx.doi.org/10.55251/jmbfs.5779.

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A total of 20 samples of green and roasted coffee beans (the same varieties as green coffee beans were used) [Coffea arabica L. (19 samples) and Coffea robusta L. (1 sample)] were collected from the various coffee roasters in Slovakia (2017/2020) and their mycobiota were analyzed. Mycological analysis was carried using standard media with focus on genera Aspergillus and Penicillium. To determine endogenous and exogenous mycobiota the method of direct placing of surface-sterilized coffee beans (green and roasted) on agar plates and the plate dilution method were used. All obtained pure cultures were classified into the genera and identified to the species according to micro- and macromorphological properties. Next the potentially toxigenic isolates were tested on their ability to produce mycotoxins (cyclopiazonic acid, penitrem A, sterigmatocystin, aflatoxins (AFB1, AFG1), ochratoxin A, patulin, roquefortine C, citrinin, and griseofulvin). From green coffee samples with higher isolation frequency (FR%) and relative density (RD%) were the genus Aspergillus (FR 100% and RD 67.39%) and the genus Penicillium (FR 90% and RD 24.60%) recorded. Aspergillus section Nigri was the most widespread in green coffee samples (RD 47.7%). The genus Aspergillus was the most occurred genus in roasted coffee bean samples, too (RD 36.58%; FR 90%). In green and roasted coffee samples were detected mainly producers of aflatoxins (AFB1 and AFG1), cyclopiazonic acid, OA, sterigmatocystin and patulin. Due to the detected presence of mycotoxins in green as well as in roasted coffee bean samples, it is very important to prevent fungal contamination and control of coffee beans before and after roasting process.

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Lubis, Satia Negara, and M. Jufri. "Comparative Analysis of Added Value of Green Bean and Roast Bean in Bener Meriah Regency, North Sumatra Province, Indonesia." Agro Bali : Agricultural Journal 5, no. 3 (November 30, 2022): 470–76. http://dx.doi.org/10.37637/ab.v5i3.1049.

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This study aims to determine the amount of added value in the processing of coffee beans (Green bean) and coffee roast beans in Keramat Jaya Village, Bandar District, Bener Meriah Regency per one process. Methods The determination of the sample in this study, namely arabica coffee farmers who process logs of coffee (Cherry red) into coffee beans (Green bean) totaling 12 farmers will be sampled. Meanwhile, Green Bean coffee processors will be determined by the snowball sampling method. The results of this study indicate that the added value in the business of processing coffee logs (Cherry Red) into coffee beans (Green beans) has an added value ratio of 29.7%. The added value in the business of processing green beans into Roast Bean coffee has an added value ratio of 38.17%.

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Ehrenbergerová, Lenka, Marie Klimková, Yessika Garcia Cano, Hana Habrová, Samuel Lvončík, Daniel Volařík, Warbota Khum, et al. "Does Shade Impact Coffee Yield, Tree Trunk, and Soil Moisture on Coffea canephora Plantations in Mondulkiri, Cambodia?" Sustainability 13, no. 24 (December 14, 2021): 13823. http://dx.doi.org/10.3390/su132413823.

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Shade is a natural condition for coffee plants; however, unshaded plantations currently predominate in Asia. The benefits of shading increase as the environment becomes less favorable for coffee cultivation, e.g., because of climate change. It is necessary to determine the effects of shade on the yield of Coffea canephora and on the soil water availability. Therefore, three coffee plantations (of 3, 6, and 9 ha) in the province of Mondulkiri, Cambodia, were selected to evaluate the effect of shade on Coffea canephora yields, coffee bush trunk changes, and soil moisture. Our study shows that shade-grown coffee delivers the same yields as coffee that is grown without shading in terms of coffee bean weight or size (comparing average values and bean variability), the total weight of coffee fruits per coffee shrub and the total weight of 100 fruits (fresh and dry). Additionally, fruit ripeness was not influenced by shade in terms of variability nor in terms of a possible delay in ripening. There was no difference in the coffee stem diameter changes between shaded and sunny sites, although the soil moisture was shown to be higher throughout the shaded sites.

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Sheko, Dina Hassan. "Sigmoid volvulus 'coffee-bean appearance'." Visual Journal of Emergency Medicine 13 (October 2018): 44–45. http://dx.doi.org/10.1016/j.visj.2018.07.042.

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Muttaqin, Zulfan, Lina Hadi, and Zara Maghfirah. "Efficacy of Robusta Coffee Bean Extract (Coffea robusta) Against Bacterial Growth of Staphylococcus aureus." Bioscientia Medicina : Journal of Biomedicine and Translational Research 6, no. 4 (February 21, 2022): 1675–79. http://dx.doi.org/10.37275/bsm.v6i4.493.

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Background. This research is a study that seeks to explore the potential of robusta coffee bean extract in inhibiting the growth of Staphylococcus aureus bacteria, where this bacterium is one of the bacteria that is often found in the oral cavity and often causes infections and dental and oral problems. Methods. This research is an experimental study in vitro. Robusta coffee extract was tested at levels of 25%, 12.5%, 6.25%, and 3.125%, where each test group was tested on 6 plates of Staphylococcus aureus bacteria. Data analysis was carried out with the help of SPSS 25 software. Results. There was a significant difference in the inhibitory power of Robusta coffee extract (Coffea robusta) at concentrations of 25%, 12.5%, 6.25%, 3.125% on the growth of Staphylococcus aureus bacteria. Significant differences in inhibition were found in group I and II (p=0.002; mean diff = -0.83), group I and III (p=0.000; mean diff = -1.32), group I and IV (p= 0.000; mean diff = -2.12), group II with III (p=0.050; mean diff = -0.48), group II with IV (p=0.000; mean diff = -1.28), and group III with IV (p=0.002; mean diff = -0.80). Conclusion. Robusta coffee bean extract (Coffea robusta) has antibacterial activity against the growth of Staphylococcus aureus bacteria.

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Agung Nugroho, M., Maria Mediatrix Sebatubun, and Sumiyatun . "Identifying Arabica Raw Coffee Bean Varieties through Feature Extraction GLCM and Circularity." International Journal of Engineering & Technology 7, no. 4.44 (December 1, 2018): 117. http://dx.doi.org/10.14419/ijet.v7i4.44.26964.

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The morphology of raw coffee bean which has colour, texture, size and circularity features are used as standardization to calculate the price and the quality of the raw coffee bean. Meanwhile, coffee farmers have difficulties to distinguish the coffee varieties based on the features of raw coffee bean. Generally, the way of the distinguish the varieties of the coffee is through their own visual perception in form of the tree, leaves, and raw coffee bean. They find it difficult to distinguish the coffee varieties due to the similarity of the varieties forms and colours. This research proposes to solve the problem through the image processing method as the second opinion to help the coffee farmers in identifying the coffee varieties. The research is conducted in three steps processes: The first is pre-processing by cropping the image of raw coffee bean. The second is extracting the image feature of raw coffee bean with Gray Level Co-occurrence Matrices (GLCM) and circularity feature. The last is classifying the feature with multilayer perceptron. The results of the image processing method indicate that the accuracy is 90% with sensitivity is 90%, and 90% specific.

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Rothwell, Joseph, Erikka Loftfield, Roland Wedekind, Neal Freedman, Callie Kambanis, Augustin Scalbert, and Rashmi Sinha. "A Metabolomic Study of the Variability of the Chemical Composition of Commonly Consumed Coffee Brews." Metabolites 9, no. 1 (January 18, 2019): 17. http://dx.doi.org/10.3390/metabo9010017.

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Coffee drinking has been associated with a lower risk of certain chronic diseases and overall mortality. Its effects on disease risk may vary according to the type of coffee brew consumed and its chemical composition. We characterized variations in the chemical profiles of 76 coffee brew samples representing different brew methods, roast levels, bean species, and caffeine types, either prepared or purchased from outlets in Rockville, Maryland, United States of America. Samples were profiled using liquid chromatography coupled with high-resolution mass spectrometry, and the main sources of chemical variability identified by the principal component partial R-square multivariable regression were found to be brew methods (Rpartial2 = 36%). A principal component analysis (PCA) was run on 18 identified coffee compounds after normalization for total signal intensity. The three first principal components were driven by roasting intensity (41% variance), type of coffee beans (29%), and caffeine (8%). These variations were mainly explained by hydroxycinnamoyl esters and diketopiperazines (roasting), N-caffeoyltryptophan, N-p-coumaroyltryptophan, feruloylquinic acids, and theophylline (coffee bean variety) and theobromine (decaffeination). Instant coffees differed from all coffee brews by high contents of diketopiperazines, suggesting a higher roast of the extracted beans. These variations will be important to consider for understanding the effects of different coffee brews on disease risk.

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Schwarzmann, Evan T., Marlena P. Washington, and Niny Z. Rao. "Physicochemical Analysis of Cold Brew and Hot Brew Peaberry Coffee." Processes 10, no. 10 (October 2, 2022): 1989. http://dx.doi.org/10.3390/pr10101989.

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Peaberry coffee is the result of a natural mutation of coffee beans, and they make up only about 5–7% of coffee crops. A typical coffee cherry contains two seeds that are developed against each other, resulting in the distinctive half-rounded shape of coffee beans. However, failing to fertilize both ovules of one of the seeds or failure in endosperm development can cause only one of the seeds to develop, resulting in smaller, denser beans with a more domed shape. Peaberry coffees are said to be sweeter, lighter, and more flavorful since the peaberry beans receive all nutrients from the coffee cherry. Due to its exclusive nature, the chemical characteristic of peaberry coffee is not well understood. This study explores the acidities and antioxidant activity of peaberry coffee sourced from multiple regions. Total antioxidant capacity, total caffeoylquinic acid (CQA), total caffeine concentration, and pH levels were evaluated for peaberry coffee extracts prepared by cold and hot brewing methods. Little correlation between antioxidant activity and the concentrations of caffeine and CQA in peaberry beans was shown. Six methods were performed for the characterization of total antioxidant capacity including cyclic voltammetry, ABTS assay, and FRAP assay. Peaberry bean extract demonstrated higher average total caffeine concentrations compared to traditional coffee bean extracts.

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Martinez, Herminia Emilia Prieto, Yonara Poltronieri, Adriana Farah, and Daniel Perrone. "Zinc supplementation, production and quality of coffee beans." Revista Ceres 60, no. 2 (April 2013): 293–99. http://dx.doi.org/10.1590/s0034-737x2013000200020.

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Besides its importance in the coffee tree nutrition, there is almost no information relating zinc nutrition and bean quality. This work evaluated the effect of zinc on the coffee yield and bean quality. The experiment was conducted with Coffea arabica L. in "Zona da Mata" region, Minas Gerais, Brazil. Twelve plots were established at random with 4 competitive plants each. Treatments included plants supplemented with zinc (eight plots) and control without zinc supplementation (four plots). Plants were subjected to two treatments: zinc supplementation and control. Yield, number of defective beans, beans attacked by berry borers, bean size, cup quality, beans zinc concentration, potassium leaching, electrical conductivity, color index, total tritable acidity, pH, chlorogenic acids contents and ferric-reducing antioxidant activity of beans were evaluated. Zinc positively affected quality of coffee beans, which presented lower percentage of medium and small beans, lower berry borer incidence, lower potassium leaching and electrical conductivity, higher contents of zinc and chlorogenic acids and higher antioxidant activity in comparison with control beans.

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Ifmalinda, Ifmalinda, Imas Siti Setiasih, Mimin Muhaemin, and Sarifah Nurjanah. "Chemical Characteristics Comparison of Palm Civet Coffee (Kopi Luwak) and Arabica Coffee Beans." Journal of Applied Agricultural Science and Technology 3, no. 2 (August 31, 2019): 280–88. http://dx.doi.org/10.32530/jaast.v3i2.110.

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Chemical characteristics of coffee are depended on types of coffee. Different types of coffee have the unique characteristic. Chemical components have significant effects on taste and aroma of brewing. Those characteristics are the result of volatile and nonvolatile components during roasting then affecting taste. Kopi Luwak has distinct chemical and taste from regular coffee. On previous research, Marcone (2004b) and Mahendratta et al. (2011) explained that quality improvement on Kopi Luwak is result of lower protein content and higher fat content compared to regular coffee. Lower protein content reduces bitter taste while higher fat content can increase body or feeling heavy. The aim of this research was to obtain information about chemical compound of Kopi Luwak and regular Arabica coffee. From this study, it can be analyzed that protein content of regular green coffee beans was 9.48%, and regular roasted bean was 11.3% while protein content of Kopi Luwak green bean was 8.8%, and its roasted bean was 10.12%. Further, caffeine content had been analyzed where regular coffee beans contained 0.70% and its roasted bean contained 0.61% while caffeine content of green bean from Kopi Luwak was 0.51%, and its roasted bean was 0.47%. pH valued was also observed where regular green bean was 6.7 and regular roasted bean was 6.9 while green bean of Kopi Luwak was 5.3 and its roasted bean 5.7. Moreover, sugar content of regular coffee beans was 1.9% and its roasted bean was 0.015% while sugar content of Kopi Luwak green bean was 1.6% while its roasted bean was 0.013%. Fat content of regular green coffee beans was 8.5% and its roasted bean was 11.7% while fat content of Kopi Luwak green bean was 9.3% and its roasted bean was 12.2%. Fatty acid content of regular coffee beans consisted of hexadecanoic acid with area 40.3%, Kopi Luwak bean was 44.3%, and octadecenoic content with area 2.46% while Kopi Luwak bean was 7.12%.

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Alba-Alejandre, Ignacio, Javier Alba-Tercedor, and Fernando Vega. "Micro-CT to Document the Coffee Bean Weevil, Araecerus fasciculatus (Coleoptera: Anthribidae), Inside Field-Collected Coffee Berries (Coffea canephora)." Insects 9, no. 3 (August 14, 2018): 100. http://dx.doi.org/10.3390/insects9030100.

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The coffee bean weevil, Araecerus fasciculatus (De Geer) (Coleoptera: Anthribidae), is a cosmopolitan insect with >100 hosts, and has been reported as a pest of stored coffee. During a study involving the coffee berry borer, we observed coffee bean weevils emerging from field-collected coffee berries and used micro-computerized tomography (micro-CT) scans to observe the insect inside the berry. Two eggs had eclosed inside the berry, resulting in observations of a newly eclosed adult beetle and a 5th instar larva, each feeding on one of the two seeds. This is the first time since 1775, when the insect was first described, that the insect has been observed inside a coffee berry.

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Agustian, Romi, Andik Bintoro, Rosdiana Rosdiana, Misbahul Jannah, Salahuddin Salahuddin, and Waleed Khalid Ahmed Al-Ani. "Design of Automatic Coffee Bean Roaster Based on Arduino Uno Microcontroller." International Journal of Advances in Data and Information Systems 3, no. 2 (November 12, 2022): 49–57. http://dx.doi.org/10.25008/ijadis.v3i2.1238.

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This study aims to design an automatic coffee bean roaster machine to meet the needs of supporting tools and machines for the downstream coffee industry. Design of a coffee bean roaster based on an Arduino uno microcontroller. The design is carried out by designing an automatic coffee bean roaster which includes making a tool framework, making programs or commands on the Arduino Uno, testing the automatic coffee bean design tool based on the Arduino Uno microcontroller. The results of the design of the automatic coffee bean roasting machine based on the Arduino uno microcontroller are functioning well. The automatic coffee bean roaster machine based on the Arduino Uno microcontroller consists of a 24V DC Power supply, Ds18b20 Sensor, 12V DC Fan, L298N Motor Driver, Servo, 12V DC Motor, 16x2 LCD, Arduino Atmega2560 Microcontroller, coffee bean roasting container and frame. Functional test results show that all components of the roasting machine are able to function according to their functions. By controlling the control system on the heating element based on a temperature of 1000C which is read by the Ds18b20 temperature sensor using the Arduino Uno program, which is driven by a servo motor with an automatic coffee roaster capacity of 250 grams per one roast.

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Fitri, A. Laga, Z. Dwyana, and A. B. Tawali. "Composition of amino acids and fatty acids on Luwak coffee processing." Food Research 5, no. 3 (May 10, 2021): 60–64. http://dx.doi.org/10.26656/fr.2017.5(3).637.

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The processing carried out on coffee beans such as fermentation and roasting can affect the contents of amino and fatty acids of coffee beans. This study aimed to determine the amount of amino acid and fatty acid content in Luwak coffee bean during processing. The amino acids of coffee were analyzed using HPLC, while fatty acids of coffee were analyzed using GC-MS. The results showed a change in total amino acid content in raw coffee bean (3.04%), green bean coffee (6.93%), and roasted coffee (6.83%). The total fatty acid of raw coffee bean (1199.86 mg/100 g), green bean coffee (3147.56 mg/100 g), and roasted coffee (6282.4 mg/100 g) also experienced significant changes

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Hutachok, Nuntouchaporn, Pimpisid Koonyosying, Tanachai Pankasemsuk, Pongsak Angkasith, Chaiwat Chumpun, Suthat Fucharoen, and Somdet Srichairatanakool. "Chemical Analysis, Toxicity Study, and Free-Radical Scavenging and Iron-Binding Assays Involving Coffee (Coffea arabica) Extracts." Molecules 26, no. 14 (July 8, 2021): 4169. http://dx.doi.org/10.3390/molecules26144169.

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We aimed to analyze the chemical compositions in Arabica coffee bean extracts, assess the relevant antioxidant and iron-chelating activities in coffee extracts and instant coffee, and evaluate the toxicity in roasted coffee. Coffee beans were extracted using boiling, drip-filtered and espresso brewing methods. Certain phenolics were investigated including trigonelline, caffeic acid and their derivatives, gallic acid, epicatechin, chlorogenic acid (CGA) and their derivatives, p-coumaroylquinic acid, p-coumaroyl glucoside, the rutin and syringic acid that exist in green and roasted coffee extracts, along with dimethoxycinnamic acid, caffeoylarbutin and cymaroside that may be present in green coffee bean extracts. Different phytochemicals were also detected in all of the coffee extracts. Roasted coffee extracts and instant coffees exhibited free-radical scavenging properties in a dose-dependent manner, for which drip coffee was observed to be the most effective (p < 0.05). All coffee extracts, instant coffee varieties and CGA could effectively bind ferric ion in a concentration-dependent manner resulting in an iron-bound complex. Roasted coffee extracts were neither toxic to normal mononuclear cells nor breast cancer cells. The findings indicate that phenolics, particularly CGA, could effectively contribute to the iron-chelating and free-radical scavenging properties observed in coffee brews. Thus, coffee may possess high pharmacological value and could be utilized as a health beverage.

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Paudel, Manoj, Kiran Parajuli, Sudip Regmi, and Srijan Budhathoki. "Effect of altitude and shade on production and physical attributes of Coffee in Gulmi, Syangja and Palpa districts of Nepal." Journal of Agriculture and Natural Resources 4, no. 1 (January 1, 2021): 222–38. http://dx.doi.org/10.3126/janr.v4i1.33275.

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Coffee (Coffea spps.) is the second most traded commodity in the world after raw oil. Coffee is grown in mid hills of Nepal from an altitude of 700masl to 1500masl under different shade management practices. Nepalese coffee farmers grow coffee in a traditional way with almost zero application of inorganic fertilizers, pesticides and hence Nepalese coffee is popular as organic coffee or specialty coffee in the world. A study was carried out in three Coffee potent adjoining districts of Nepal: Gulmi, Syangja and Palpa. Ripe coffee cherries were harvested from every 200m altitude from 700masl to 1500masl under shade management and without shade management practices. Different physical attributes such as 1000 cherry weight, wet parchment weight, dry parchment weight, green beans weight, defected beans, and green bean diameter were observed. Production from each altitude level was recorded and highest production (7.04 kg per plant) was obtained from an altitude of 900-1100masl . The highest 1000 cherry weight (1297.17g) and the highest green bean weight (450.33 g) were obtained from 900-1100masl. Under no shade management, number of defected beans were 98 per 1000 beans whereas it was 64 under shade. The interaction of altitude and shade management practice had significant effect upon production (P=0.035), 1000 cherry weight (P<0.001), dry parchment weight (P=0.049) and green bean weight (P<0.05). Coffee produced at an altitude of 900-1100masl under shade management practice were found to have higher production and of better quality with fewer defected beans whereas that produced at extreme lower of 700-900masl and extreme higher altitude of 1300-1500masl were found to have lower production and poor quality.

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Alemayehu Tassew, Addis, Gezahegn Berecha Yadessa, Adugna Debela Bote, and Taye Kufa Obso. "The Coffee Processing Method Had a More Pronounced Effect than Location and Production Systems on the Overall Quality of Kaffa Biosphere Reserve Coffees." International Journal of Agronomy 2022 (September 22, 2022): 1–13. http://dx.doi.org/10.1155/2022/9913578.

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A comprehensive examination of the physical and cup quality of Kafa Biosphere Reserve coffees was essential to identify the inherent qualities of the coffees in connection with the area’s soil physical and chemical characteristics. As a result, preliminary coffee quality data was acquired from bean physical and cup quality examination of coffees derived through a three-stage nested design combining districts (Gimbo, Gawata, and Decha), coffee production systems (forest, semiforest, and garden), and coffee processing methods (wet, semiwet, and dry). Representative soil samples were collected according to the sampling structure and analyzed following the standard procedures. Multiple factor analysis and Pearson’s correlation coefficient analysis were applied to the collected data. According to the results of multiple factor analysis, the Gimbo and Decha districts are not significantly different from each other in terms of coffee quality. However, they are substantially different from the Gawata district in terms of coffee quality. Similarly, within each district, there are no clear differences in coffee production systems. However, the production systems of districts varied significantly. The coffee processing method had a pronounced effect on the overall quality and preliminary grade, physical and raw quality variables of coffee. Screen retention (14) was correlated with soil iron, but it was related negatively to boron and sodium contents. A significant and positive relationship was observed between green coffee bean moisture content and soil potassium, calcium, magnesium, boron, sodium, organic carbon, silicon content, and soil pH. A positive and significant relationship between soil molybdenum and the coffee quality variable was observed across the studied districts whereas most soil micronutrients, specifically, zinc, sulfur, and manganese, were significantly and negatively related to the organoleptic qualities of the coffees. Further investigation that includes the effects of elevation is recommended in future studies.

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Borém, Flávio Meira, Fabrício Teixeira Andrade, Cláudia Mendes Dos Santos, Ana Paula De Carvalho Alves, Gabriel Carvalho Matias, Daniela Edel Teixeira, Paulo César Ossani, and Marcelo Ângelo Cirillo. "QUALITY OF SPECIALTY NATURAL COFFEE STORED IN DIFFERENT PACKAGES IN BRAZIL AND ABROAD." Coffee Science 14, no. 4 (December 9, 2019): 455. http://dx.doi.org/10.25186/cs.v14i4.1614.

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<p>A challenge in the packaging and export of specialty coffees is to avoid green coffee bean storage and transport conditions that negatively affect the sensory quality of the roasted beans. This study evaluated green beans of specialty coffees in eight types of packaging storaged in in a warehouse in Poços de Caldas, MG, Brazil, for 18 months (Brazilian phase) and subject to sea transport and subsequent storage at a specialty coffee import company (export phase) in the United States, where it remained stored for 14 months. Physical, chemical, and sensory analyses of the beans were performed in the Brazilian phase and export phase. Green coffee beans stored in high-barrier packages had the best conserved quality. Packages with little or no barrier were not adequate for packaging or exporting of specialty coffees. Beans in high-barrier packaging maintained their quality for long periods, and this type of packaging is recommended for specialty coffee storage and export.</p>

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Syafriandi, A. Lubis, R. Fadhil, and O. Paramida. "Characteristics of roasting arabica and robusta coffee beans with rotary cylinder tube roast machine with electric heat source." IOP Conference Series: Earth and Environmental Science 1116, no. 1 (December 1, 2022): 012032. http://dx.doi.org/10.1088/1755-1315/1116/1/012032.

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Abstract Arabica and Robusta coffee beans have physical differences in general. In the process of roasting coffee beans with different physical forms, it is possible that there will be differences in the roasting temperature and water content of the beans after the roasting process. Arabica and Robusta coffee beans have physical differences in general. In the process of roasting coffee beans with different physical forms, it is possible that there will be differences in the roasting temperature and water content of the beans after the roasting process. In brewing coffee, it can also be affected by the roasting process. There are several factors that need to be considered in the roasting coffea bean namely early moisture of coffea beans, temperature in the roaster and the time it takes for the coffee beans to ripen as desired. The use of heat energy to get a specific aroma and taste in coffee beans is very necessary. The objective of the research is to determine how the criteria of the roast of Arabica coffea beans and Robusta coffee beans using cylindrical roaster rotates with electrical energy as its heat source. The results obtained at the treatment temperature of 205°C using a rotating cylinder tube coffee roaster using an electric heat source takes 78 minutes to reach coffee maturity with a dark roast level of maturity. Analysis of the color of coffee beans after roasting, it was found that Arabica coffee and Robusta coffee were more dominant, showing on the color track-60 with the Agtron Color Classification System scale, where the initial moisture content of dry robusta beans is 12.50% reduced to 3.66% after roasting, while the initial moisture content of arabica beans is 12.36% reduced to 3.54%.

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Amtate, Getabalew, and Dereje Teferi. "Multiclass classification of Ethiopian coffee bean using deep learning." SINET: Ethiopian Journal of Science 45, no. 3 (December 30, 2022): 309–21. http://dx.doi.org/10.4314/sinet.v45i3.6.

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Ethiopia is the homeland of Coffee Arabica. Coffee is the major export commodity and a high-income source of foreign currency for the country. In addition to this, coffee has a great role in social interaction between people and is also a source of income for the coffee-producing farmers. Several types of coffee beans grow in Ethiopia. These beans are distinct from each other in terms of quality, color, shape etc. based on their geographical origins. Classification of these coffee beans are based on growing origin, altitude, bean shape and color, preparation method and others. However, the quality of the coffee beans is determined by visual inspection, which is subjective, laborious, and prone to error. This creates the necessity for the development of an automatic method that is precise, non-destructive and objective. Thus, this research aims to develop a model that classifies coffee beans of six different origins of Ethiopia (Jimma, Limmu, Nekemte, Yirgacheffe, Bebeka, and Sidama) in to nine classes. The dataset for this research is collected from the Ethiopian Coffee Quality Inspection and Auction Center (ecqiac). This research followed design science research (dsr) to investigate the problem. Image processing and the state-of-the-art deep-learning techniques were employed to automatically classify coffee bean images into nine different classes grown in six different regions of Ethiopia. A total of 8646 coffee bean images were collected and 1190 images were added using augmentation to make the total dataset 9836. The model is trained and tested by tuning the hyper-parameters of the cnn algorithm. When 80% of the dataset is used for training, 10% for validation, and the remaining 10% for testing, the proposed model achieved a 99.89% overall classification accuracy with 0.92% generalization log-loss. In conclusion, the result of this research shows that deep learning is an effective technique for classification of Ethiopian coffee beans and can be implemented in the coffee industry.

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Ronchi, C. P., and A. A. Silva. "Weed control in young coffee plantations through post emergence herbicide application onto total area." Planta Daninha 22, no. 4 (December 2004): 607–15. http://dx.doi.org/10.1590/s0100-83582004000400016.

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This study was carried out to investigate the efficiency of several herbicides under field conditions, by post-emergence application onto the entire area, their effect on the control of weeds in young coffee plantations and commercial coffee and bean intercropping system, as well as on both crops. Seedlings of Coffea arabica cv. Red Catuaí with four to six leaf pairs were transplanted to the field and treated according to conventional agronomic practices. A bean and coffee intercropping system was established by sowing three lines of beans in the coffee inter-rows. At the time the herbicides were sprayed, the coffee plants had six to ten leaf pairs; the bean plants, three leaflets; and the weeds were at an early development stage. Fluazifop-p-butyl and clethodim were selective for coffee plants and controlled only Brachiaria plantaginea and Digitaria horizontalis efficiently. Broad-leaved weeds (Amaranthus retroflexus, Bidens pilosa, Coronopus didymus, Emilia sonchifolia, Galinsoga parviflora, Ipomoea grandifolia, Lepidium virginicum, and Raphanus raphanistrum) were controlled with high efficiency by sole applications of fomesafen, flazasulfuron, and oxyfluorfen, except B. pilosa, C. didymus, and R. raphanistrum for oxyfluorfen. Sequential applications in seven-day intervals of fomesafen + fluazifop-p-butyl, or clethodim, and two commercial mixtures of fomesafen + fluazifop-p-butyl simultaneously controlled both types of weed. Cyperus rotundus was only controlled by flazasulfuron. Except for fluazifop-p-butyl and clethodim, all herbicide treatments caused only slight injuries on younger coffee leaves. However, further plant growth was not impaired and coffee plant height and stem diameter were therefore similar in the treatments, as evaluated four months later. Fomesafen, fluazifop-p-butyl, and clethodim, at sole or sequential application, and the commercial mixtures of fomesafen + fluazifop-p-butyl were also highly selective for bean crop; thus at doses recommended for bean crop, these herbicides may be applied to control weeds in coffee and bean intercropping systems by spraying the entire area.

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VINECKY, F., F. DAVRIEUX, A. C. MERA, G. S. C. ALVES, G. LAVAGNINI, T. LEROY, F. BONNOT, et al. "Controlled irrigation and nitrogen, phosphorous and potassium fertilization affect the biochemical composition and quality of Arabica coffee beans." Journal of Agricultural Science 155, no. 6 (December 5, 2016): 902–18. http://dx.doi.org/10.1017/s0021859616000988.

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SUMMARYControlled irrigation during the dry period associated with adequate nitrogen (N), phosphorous (P) and potassium (K) fertilization led to the accumulation of biochemical compounds in coffee beans considered as positive precursors of beverage quality. Adult plants of coffee (Coffea arabica ‘Rubi’) were cultivated using different water regimes (WR) and fertilization conditions under the dry climate of the Brazilian Cerrado. Coffee-bean physical characteristics were evaluated as well as biochemical composition by near-infrared analysis. The K treatment mostly affected bean biochemistry, lipid and chlorogenic acid (CGA) contents, which increased with increasing amounts of fertilizer. Caffeine contents increased with higher amounts of N, but no significant effects of P treatment on bean biochemical composition were observed. Sucrose and total lipid contents always appeared higher in beans of non-irrigated plants than those beans from plants grown with continuous irrigation. In contrast, caffeine and CGA contents were higher in beans of irrigated as compared with non-irrigated plants. For the first time, the current results showed that controlled management of irrigation during the dry period associated with reasonable NPK fertilization led to the accumulation of biochemical compounds in coffee beans considered as positive precursors of beverage quality.

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Bahri, Syamsul, Dwi Pratiwi, and Zulnazri Zulnazri. "EKSTRAKSI KALIUM DARI LIMBAH KULIT BIJI KOPI (COFFEA SP) MENGGUNAKAN METODE REFLUX." Jurnal Teknologi Kimia Unimal 9, no. 1 (May 1, 2020): 24. http://dx.doi.org/10.29103/jtku.v9i1.3033.

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Abstract. Coffee is a type of plantation that has long been cultivated and has a fairly high economic value. Coffee comes from Africa, which is a mountainous region in Europe. In general, after being harvested the skin and seeds are separated, the results of the processing turn out to produce 35% coffee skin and 65% coffee beans, generally the coffee skin is thrown away as fertilizer. It turns out that coffee bean skin contains potassium which can be used as an additional raw material for making soap. One method to obtain potassium from the skin of coffee beans is by extracting the potassium found in the skin of coffee beans. The purpose of this study was to determine the effect of variations in the extraction time of coffee bean shells by the volume of solvent on the levels of potassium produced. In this research, the process of extracting coffee bean skin ashes, by reacting coffee bean skin ashes with aquadest solvent at a temperature of 80oC. Where the weight of coffee bean shell samples 50 gr, and the volume of solvents varied 100 ml, 150 ml, and 200 ml, and extraction time 60 minutes, 90 minutes, 120 minutes, 150 minutes and 180 minutes. To find out the results of this study, pH levels were analyzed using a pH meter and potassium levels using Atomic Absorption Spectrometry (AAS). The results of this study indicate that the average pH value of the extraction result is 13, the greatest value of the analysis yield is 2.46% in the extraction time of 180 minutes with a solvent volume of 100 ml while the potassium content of the largest coffee bean shell ash is 9.524 × 105 mg / l at a volume of 100 ml solvent for 60 minutes.Keywords: Extraction, Potassium, Reflux, Rendemen, Coffee bean skin ashes

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Nurviyan, Amanda, and Syahputra Syahputra. "Coffee Roast Bean Product in Bandung." Journal of Secretary and Business Administration 3, no. 1 (February 12, 2019): 12. http://dx.doi.org/10.31104/jsab.v3i1.92.

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Lifestyle changes especially in big cities of Indonesia make the coffee business grow, upstream to downstream line. Many entrepreneurs not only have coffee shop but also coffee roastery which produces roast beans. One of these is Kopi Dewa. It is an emerging startup facing new competitors every day that make it require new strategy to maintain its existence and win a bigger market. Related to this phenomenon, this study aims to determine the external factors and internal factors of Kopi Dewa in order to survive and thrive. The purpose of this research is to formulate competitive strategy of Kopi Dewa’s roast bean. This research method uses descriptive quantitative method. Data are obtained through interview, observation, questionnaire, and literature studies. These are done through, first, identifying internal and external factors of Kopi Dewa. Furthermore, these factors are shortened and given weights, ratings, and scores on the IFAS matrix and EFAS matrix. The results of both matrix show that Kopi Dewa position is included into first quadrant in the Cartesian SWOT diagram, which means growth strategy is a good strategy for Kopi Dewa in the present. Both matrix components are mapped in the TOWS Matrix and given four alternative strategies. All four alternative strategies are ranked from the most important to be implemented to the least executed. These are Growth Strategy (market penetration), followed by service quality, pause strategy, and market penetration consecutively. Keywords: business strategy, competitive strategy, coffee roast bean product, SWOT analysis

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Ghosh, Gaurav, Nicole T. Shen, and Arun B. Jesudian. "Coffee Bean Sign With a Twist." Gastroenterology 154, no. 5 (April 2018): e10-e11. http://dx.doi.org/10.1053/j.gastro.2017.07.010.

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Musgrove, C. "Coffee ? the truth about the bean." Nutrition Bulletin 31, no. 4 (December 2006): 282–85. http://dx.doi.org/10.1111/j.1467-3010.2006.00587.x.

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Avallone, S., J. P. Guiraud, B. Guyot, E. Olguin, and J. M. Brillouet. "Polysaccharide Constituents of Coffee-Bean Mucilage." Journal of Food Science 65, no. 8 (November 2000): 1308–11. http://dx.doi.org/10.1111/j.1365-2621.2000.tb10602.x.

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Chung, S. D., K. H. Chen, H. A. Chen, C. C. Tu, and J. M. Wu. "Acute abdomen with coffee bean sign." Emergency Medicine Journal 28, no. 10 (October 14, 2010): 826. http://dx.doi.org/10.1136/emj.2008.066761.

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Ghosh, Gaurav, Nicole T. Shen, and Arun Jesudian. "Coffee Bean Sign With a Twist." American Journal of Gastroenterology 112 (October 2017): S1203—S1204. http://dx.doi.org/10.14309/00000434-201710001-02184.

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Mistu Adi Putra, Muhammad, and Amalia Herlina. "Design of Measurement of Coffee Seed Water Content Using Load Cell Sensor On Coffee Dryer." Buletin Ilmiah Sarjana Teknik Elektro 2, no. 3 (December 5, 2020): 130. http://dx.doi.org/10.12928/biste.v2i3.2707.

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Abstract:

The conventional method of drying coffee beans that depend on sunlight (drying) has a number of drawbacks, one of which is that the drying productivity takes a long time. In general, coffee drying is carried out until it reaches a moisture content of 12.5% to achieve a quality bean standard. Mathematically, the moisture content can be assessed by paying attention to the initial weight of the coffee beans and the final weight of the coffee beans. So that the use of the Load Cell sensor to read the depreciation value of the coffee bean weight on a coffee dryer powered by Hybrid Collector and LPG coffee beans. Research that has been carried out during 200 minutes of drying in a coffee dryer, the Load Cell sensor is able to read the depreciation value of the coffee bean weight by 114 grams from the initial weight of 978 grams. Therefore, it can be concluded that the final moisture content of coffee beans has reached 12.01% and the final weight of coffee beans is 864 grams.

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Mistu Adi Putra, Muhammad, and Amalia Herlina. "Design of Measurement of Coffee Seed Water Content Using Load Cell Sensor On Coffee Dryer." Buletin Ilmiah Sarjana Teknik Elektro 2, no. 3 (December 5, 2020): 130. http://dx.doi.org/10.12928/biste.v2i3.2707.

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Abstract:

The conventional method of drying coffee beans that depend on sunlight (drying) has a number of drawbacks, one of which is that the drying productivity takes a long time. In general, coffee drying is carried out until it reaches a moisture content of 12.5% to achieve a quality bean standard. Mathematically, the moisture content can be assessed by paying attention to the initial weight of the coffee beans and the final weight of the coffee beans. So that the use of the Load Cell sensor to read the depreciation value of the coffee bean weight on a coffee dryer powered by Hybrid Collector and LPG coffee beans. Research that has been carried out during 200 minutes of drying in a coffee dryer, the Load Cell sensor is able to read the depreciation value of the coffee bean weight by 114 grams from the initial weight of 978 grams. Therefore, it can be concluded that the final moisture content of coffee beans has reached 12.01% and the final weight of coffee beans is 864 grams.

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Journal articles on the topic 'Coffee bean'

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