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Pane, T. C., and M. Khaliqi. "Consumers’ preferences for North Sumatera specialty coffees." IOP Conference Series: Earth and Environmental Science 977, no. 1 (June 1, 2022): 012049. http://dx.doi.org/10.1088/1755-1315/977/1/012049.
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Abstract The distinctive and special taste of Indonesian coffees has been renowned in the world coffee market. In the coffee’s production system at the farm level, the term specialty coffee typically refers to sustainable coffee. To keep up and maintain the uniqueness of specialty coffees’ tastes, the Ministry of Law and Human Rights (Kemenkumham) of Indonesia has issued the Geographical Indication certification on coffees. Understanding consumers’ preferences are very important to be able to identify the market, enabling producers and businesses to promote their products in a better way. This study revealed the consumers’ preferences for North Sumatera specialty coffees and investigate the problems in marketing them. The conclusions are: the coffee’s taste is the most important factor for consumers in deciding the coffee shop to buy specialty coffees; the medium acidity level (sour taste) is the most important factor for consumers in choosing specialty coffees to buy; and consumers prefer Sidikalang Robusta coffee the most, followed by Sumatera Mandheling and Sumatera Simalungun Arabica coffee.
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Nerurkar, Pratibha V., Jennifer Yokoyama, Kramer Ichimura, Shannon Kutscher, Jamie Wong, Harry C. Bittenbender, and Youping Deng. "Medium Roasting and Brewing Methods Differentially Modulate Global Metabolites, Lipids, Biogenic Amines, Minerals, and Antioxidant Capacity of Hawai‘i-Grown Coffee (Coffea arabica)." Metabolites 13, no. 3 (March 10, 2023): 412. http://dx.doi.org/10.3390/metabo13030412.
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In the United States, besides the US territory Puerto Rico, Hawai‘i is the only state that grows commercial coffee. In Hawai’i, coffee is the second most valuable agricultural commodity. Health benefits associated with moderate coffee consumption, including its antioxidant capacity, have been correlated to its bioactive components. Post-harvest techniques, coffee variety, degree of roasting, and brewing methods significantly impact the metabolites, lipids, minerals, and/or antioxidant capacity of brewed coffees. The goal of our study was to understand the impact of roasting and brewing methods on metabolites, lipids, biogenic amines, minerals, and antioxidant capacity of two Hawai‘i-grown coffee (Coffea arabica) varieties, “Kona Typica” and “Yellow Catuai”. Our results indicated that both roasting and coffee variety significantly modulated several metabolites, lipids, and biogenic amines of the coffee brews. Furthermore, regardless of coffee variety, the antioxidant capacity of roasted coffee brews was higher in cold brews. Similarly, total minerals were higher in “Kona Typica” cold brews followed by “Yellow Catuai” cold brews. Hawai‘i-grown coffees are considered “specialty coffees” since they are grown in unique volcanic soils and tropical microclimates with unique flavors. Our studies indicate that both Hawai‘i-grown coffees contain several health-promoting components. However, future studies are warranted to compare Hawai‘i-grown coffees with other popular brand coffees and their health benefits in vivo.
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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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Oliveira, Claudio, Paulo Mazzafera, Rosangela Silva, Roberto Kubo, Mario Inomoto, and Melissa Tomazini. "Pathogenicity of two Pratylenchus coffeae populations from Brazil on coffee plants." Nematology 9, no. 6 (2007): 853–58. http://dx.doi.org/10.1163/156854107782331144.
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AbstractThere is limited information on the influence of Pratylenchus coffeae on the growth and development of coffee plants, in spite of the widespread occurrence of this nematode in coffee plantations. In addition, populations of P. coffeae vary in morphological and molecular features, as well as reproductive fitness and pathological potential. The objective of the present study was to compare the pathogenicity of two Brazilian P. coffeae populations, K5 from Coffea arabica roots and M2 from Aglaonema sp. roots, in terms of their influence on the plant growth and photosynthesis of Arabian coffee (C. arabica). Five experiments were conducted in controlled conditions, and the results demonstrated that K5 is pathogenic on coffee, as it can reproduce and causes obvious damage on the plant. Moreover K5 proved to be very virulent on Arabian coffee, considering its effects on seedling mortality, plant growth and photosynthesis. By contrast, M2 was considered to be of low virulence, or even non-pathogenic, on coffee because it failed to reproduce. Thus, the results indicate that K5 and M2 may be distinct species, supporting the hypothesis of previous authors.
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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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Basile, Giulia, Lucia De Luca, Martina Calabrese, Gianfranco Lambiase, Fabiana Pizzolongo, and Raffaele Romano. "The Lipidic and Volatile Components of Coffee Pods and Capsules Packaged in an Alternative Multilayer Film." Foods 13, no. 5 (February 29, 2024): 759. http://dx.doi.org/10.3390/foods13050759.
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Coffee pods and capsules require packaging that guarantees the optimal coffee preservation. The chemical composition of coffee can undergo quality decay phenomena during storage, especially in terms of lipidic and volatile components. Amongst coffee packaging, aluminum multilayer materials are particularly widely diffused. However, aluminum is a negative component because it is not recoverable in a mixed plastic structure and its specific weight gives significant weight to packaging. In this study, a multilayer film with a reduced content of aluminum was used to package coffe pods and capsules and compared to a standard film with an aluminum layer. Their influence on the peroxides and volatile organic compounds of two coffee blends, 100% Coffea arabica L., 50% Coffea arabica L., and 50% Coffea canephora var. robusta L., were studied during their 180-day shelf life. The predominant volatile organic compounds detected belonged to the class of furans and pyrazines. Both packaging materials used for both coffee blends in the pods and capsules showed no significant differences during storage. Thus, the alternative packaging with less aluminum had the same performance as the standard with the advantage of being more sustainable, reducing the packaging weight, with benefits for transportation, and preserving the coffee aroma during the shelf life.
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Malta, Ana Carolina Correa, Ana Paula Lelis Rodrigues de Oliveira, and Gabriel Henrique Horta de Oliveira. "Recognition and development of sustainable parameters for the industrialization of specialty coffees." Caderno Pedagógico 21, no. 6 (June 28, 2024): e5300. http://dx.doi.org/10.54033/cadpedv21n6-297.
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The objective of this work was to evaluate the roasting time, mass loss and quality of coffee beans at four different degrees of roasting (#22.36; #33.64; #40.05; and #59.92), aiming to recognize and develop sustainable standards to industrialize specialty coffees. Coffees (Coffea arabica L.) were used, from eight producers in the Matas de Minas and Caparaó Regions, with scores between 80 and 83 in the SCA classification. Prior to roasting, the samples were classified according to their subcategory and only sieve grains 16 and above were used. Then, 300 g samples of coffee were roasted in a cylindrical rotary roaster, until the beans reached four different roast profiles (Agtron scale 22.36; #33.64; #40.05; #59.92). Subsequently, analyzes of roasting time, gas pressure, mass loss and sensory notes were carried out. It was observed that the samples roasted at #22;36 showed significant differences in relation to roasting time and weight loss. Furthermore, there is a significant difference in the sensory qualities of the coffee drink. Comparing the roast degree #40.05 (standard used for specialty coffees) with the roast degree #22.36 (more used for commodity coffees), the first presents a gas consumption of 0.34 kg per kg of coffee, while the second presented a gas consumption of 0.34 kg per kg of coffee. 0.41 kg per kg of coffee. Therefore, regarding gas consumption, roasting degree #40.05 is the most sustainable option, together with the other parameters analyzed.
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Gallardo-Ignacio, Javier, Anislada Santibáñez, Octavio Oropeza-Mariano, Ricardo Salazar, Rosa Mariana Montiel-Ruiz, Sandra Cabrera-Hilerio, Manasés Gonzáles-Cortazar, Francisco Cruz-Sosa, and Pilar Nicasio-Torres. "Chemical and Biological Characterization of Green and Processed Coffee Beans from Coffea arabica Varieties." Molecules 28, no. 12 (June 10, 2023): 4685. http://dx.doi.org/10.3390/molecules28124685.
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Coffee is one of the most consumed beverages in the world; its production is based mainly on varieties of the Coffea arabica species. Mexico stands out for its specialty and organic coffee. In Guerrero, the production is done by small indigenous community cooperatives that market their product as raw material. Official Mexico Standards stipulate the requirements for its commercialization within the national territory. In this work, the physical, chemical, and biological characterizations of green, medium, and dark roasted beans from C. arabica varieties were carried out. Analysis by HPLC showed higher chlorogenic acid (55 mg/g) and caffeine (1.8 mg/g) contents in the green beans of the Bourbon and Oro Azteca varieties. The caffeine (3.88 mg/g) and melanoidin (97 and 29 mg/g) contents increased according to the level of roasting; a dissimilar effect was found in the chlorogenic acid content (14.5 mg/g). The adequate nutritional content and the sensory evaluation allowed the classification of dark-roasted coffee as premium coffee (84.25 points) and medium-roasted coffee as specialty coffee (86.25 points). The roasted coffees presented antioxidant activity without cytotoxic effects; the presence of CGA and caffeine supports the beneficial effects of drinking coffee. The results obtained will serve as a basis for making decisions on improvements to the coffees analyzed.
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Yu, Yifan. "Analysis of the Commercial Design and Marketing Strategy of Luckin Coffee." Advances in Economics, Management and Political Sciences 6, no. 1 (April 27, 2023): 120–23. http://dx.doi.org/10.54254/2754-1169/6/20220163.
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The financial report data released by Luckin Coffee shows that Luckin Coffee's self-operated shops were revived at the end of 2021. In 2020, Luckin Coffee announced that the number of directly operated shops reached 4,507, surpassing Starbucks and becoming the largest coffee chain brand in China. As an emerging coffee brand in China and a pioneer of Internet coffee in China, Luckin Coffee's business design and marketing strategies have important and rich implications for the shaping and development of similar brands in China. In this paper, through the joint study of Luckin Coffee's commercial design and marketing strategies, it is concluded that the commercial design of Luckin Coffee is an important means of marketing promotion and the marketing strategy is one of the purposes of its commercial design. On the one side, Luckin Coffees commercial design brings convenience to its marketing; on the other side, its marketing strategies promote continuous innovation of commercial design. The two complement each other and together bring a positive contribution to the brand image and corporate interests.
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Wierzejska, Regina Ewa, Iwona Gielecińska, Ewelina Hallmann, and Barbara Wojda. "Polyphenols vs. Caffeine in Coffee from Franchise Coffee Shops: Which Serving of Coffee Provides the Optimal Amount of This Compounds to the Body." Molecules 29, no. 10 (May 9, 2024): 2231. http://dx.doi.org/10.3390/molecules29102231.
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The scientific literature indicates that there is a limited number of data on the content of bioactive components in coffees consumed “on the go”. Therefore, this study examined the polyphenol and caffeine content of different types of coffee from franchise coffee shops, and the caffeine/total polyphenol ratio. The five most popular types of coffee purchased in six franchise coffee shops in Warsaw were analysed. A total of 120 coffee samples were tested. A significant positive (r = 0.7407, p < 0.001) correlation was found between the total polyphenol and caffeine content in all coffee types tested. Per unit volume, espresso coffee had the highest significant (p < 0.005) average total polyphenol and caffeine contents (232.9 ± 63.9 mg/100 mL and 198.6 ± 68.3 mg/100 mL, respectively). After taking into account the coffee’s serving size, a serving of Americano provided significantly (p < 0.05) the most total polyphenol (average 223.5 ± 81.5 mg), while the highest caffeine content was provided by a serving of ice latte/latte frappe (average 136 ± 57.0 mg). The most favourable ratio of caffeine to total polyphenols (0.56) was found in a serving of Americano coffee; therefore, it seems that this coffee can be considered optimal in terms of the content of both compounds. These findings demonstrate that the polyphenol and caffeine contents of coffees offered in franchise coffee shops are closely related to the serving size.
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Fauzi, Irfan, and Soekadar Wiryadiputra. "Population of Pratylenchus coffeae (Z.) and growth of Arabica coffee seedling inoculated by Pseudomonas diminuta L. and Bacillus subtilis (C.)." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 31, no. 1 (March 31, 2015): 30–40. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v31i1.77.
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AbstractPratylenchus coffeae is a parasitic nematoda that infected the roots of some plants, one of them is coffee. The Infection of Pratylenchus coffeae cause root tissue damage that led to root lession and make root become rotten, it will interfere the ability of roots to absorb water and nutrients in the soil which resulted in the growth of plants. At the moment, control of Pratylenchus coffeae are following integrated pests management (IPM) program, which integrated between the use of coffee resistant clone and application of biological agents. Research on biological control was conducted more intensive, at the moment; due to it is friendlier save against environment and cheaper then using chemical nematicides. The research was conducted to know the effects of Micorrhiza Helper Bacteria (MHB),Pseudomonas diminuta and Bacillus subtilis in suppressing the population of P. coffeaeas well as their effect on growth of coffee seedling. Coffee arabica (Coffea arabica L.) seedling one moth old were used in the experiment. The experiment prepared with eight treatments and five replications, as follows: A (Pseudomonas diminuta with density of 108 cfu / ml), B (Pseudomonas diminuta with density of 2x108 cfu / ml), C (Bacillus subtilis with density of 108 cfu / ml ), D (Bacillus subtilis with density 2x108 cfu / ml), E (Carbofuran nematicide 5 g formulation / pot), F (Pseudomonas diminuta and Bacillus subtilis with each density of 108 cfu / ml), K- (Nematoda inoculation but without bacteria and nematicide), K+ (coffee seedling without any additional treatment). The experiment was conducted for sixteen weeks or about four months. The results of the experiment showed that application of MHB could suppress population of P. coffeae and increase coffee seedling growth significantly. Inoculation of B. subtilis at 108 cfu per seedling suppressed significantly nematoda population of 71.3% compared with untreated seedling but inoculated with nematoda. It was not significant different with carbofuran treatment which could suppress nematoda population by 89.7%. The same result also occur on the treatment of P. diminuta at density level 2.108 cfu/seedling, which could suppress nematoda population by 64.2%. Seedling growth were treated with MHB also significantly increase compared with seedling without treatment and inoculation of nematodas, especially on the treatment of B.subtilis at density level 108 cfu and P.diminuta at density level of 108 cfu, with increasing level of 35.4% and 34.2 %, respectively.Keywords: MHB (Mycorrhiza Helper Bacteria), Arabica coffee (Coffea arabica L.), Pratylenchus coffeae, Bacillus subtilis, Pseudomonas diminuta.
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Budi, I. Made, and Arsyam Mawardi. "Identifikasi Molekular Kekerabatan Genetik Kopi Wamena Berbasis Marka Random Amplified of Polymorphic DNA (RAPD)." JURNAL BIOLOGI PAPUA 13, no. 1 (April 1, 2021): 8–18. http://dx.doi.org/10.31957/jbp.1322.
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Baliem Coffee or Wamena Arabica Coffee is classified as a specialty coffee that has a distinctive aroma and taste as one of the world's best coffees. Wamena coffee has a high commercial value, there are many advantages of Wamena coffee. Growing on a variety of soil types, elevation, coffee variety, and durable. The quality of Wamena coffee must be maintained by the local government. However, this elite coffee germplasm is threatened with extinction and is in a dangerous situation due to habitat destruction due to forest clearing, land use change and the potential for competition with various disease-resistant varieties. This study aims to identify molecularly the genetic relationship of Wamena Arabica coffee in Jayawijaya district with the Random Amplified Polymorphic DNA (RAPD) markers as molecular markers. The stages in this study were sample collection, morphological observations, genomic DNA extracted using the CTAB method, gene amplification process using PCR-RAPD molecular markers with ten primers, measurement of DNA concentration using a spectrophotometer, and data analysis using UPGMA NTSYS version 2.1. The electroferogram results showed that pRAPD1, pRAPD2 and pRAPD5 primers produced a band pattern with high polymorphism as well as indicating the genetic diversity of the Coffea arabica L. arabica coffee samples tested. Based on the dendogram construction analysis, the arabica coffee sample Coffea arabica L. which was tested on 5 coffee genotypes, obtained 2 coffee groups, namely Group 1 consisting of one variety, namely sample (V) Arabica Typica from the Assolokobal area. Group 2 with four varieties, namely samples (I) Arabica Catimor, (II) USDA, (III) Arabica PM 88, and (IV) Arabica Linies 795, from Wollo. Phylogenetic tree construction resulted in a similarity coefficient of 83%, indicating the high relationship between Arabica coffee populations. The results of this study have obtained a genetic fingerprint profile of wamena specialty arabica coffee, namely its genetic relationship. The superiority of the genetic composition of Wamena coffee in Jayawijaya district in the future has the potential to be derived through much more advanced molecular technology.
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Filete, Cristhiane Altoé, Taís Rizzo Moreira, Alexandre Rosa dos Santos, Willian dos Santos Gomes, Rogério Carvalho Guarçoni, Aldemar Polonini Moreli, Maria Imaculada Augusto, et al. "The New Standpoints for the Terroir of Coffea canephora from Southwestern Brazil: Edaphic and Sensorial Perspective." Agronomy 12, no. 8 (August 17, 2022): 1931. http://dx.doi.org/10.3390/agronomy12081931.
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The sensory profile from the Coffea canephora stands out for being denser, less sweet, presenting less acidity, and having characteristics of a marked aroma of roasted cereals. Coffee is essentially a terroir product, that is, directly influenced by environmental aspects, both natural and anthropic, in this sense, it has been argued that Coffea canephora is linked to the context of inferior coffees in sensory terms by the terroir conditions. This study aimed to characterize and investigate the terroir in different areas of Conilon coffee production, with the application of different fermentation methods, and to observe their possible gains and losses in the sensory quality of Coffea canephora. Cherry coffee samples were collected in six municipalities in the state of Espírito Santo, Brazil, which has an altitude variation from 376 m to 866 m. The study showed that the local characteristics of altitude and temperature directly influence the sensory quality, as well as demonstrated that natural fermentation in a specific altitude zone delivered good results, fixing the terroir factor. Finally, it was demonstrated that induced fermentation helps to improve sensory quality for higher altitude areas, indicating the possibility of reformulating the terroir of Conilon coffee production.
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Nguyen, Chau, Maurice Moens, Wim Wesemael, and Phap Trinh. "Decline of Pratylenchus coffeae and Radopholus arabocoffeae populations after death and removal of 5-year-old arabica coffee (Coffea arabica cv. Catimor) trees." Nematology 13, no. 4 (2011): 491–500. http://dx.doi.org/10.1163/138855410x528505.
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AbstractThe decline of populations of the plant-parasitic nematodes Radopholus arabocoffeae and Pratylenchus coffeae was studied after the death and removal of severely damaged coffee plants (Coffea arabica cv. Catimor) in a field naturally infested with both nematodes. Soil samples were taken at monthly intervals up to a depth of 70 cm and divided into 10 cm segments from which nematodes were extracted. The numbers of R. arabocoffeae and P. coffeae in soil and in root fragments were determined. Both species were found up to 70 cm depth. Densities of R. arabocoffeae and P. coffeae populations declined exponentially over time in all soil layers. No nematodes were found in soil and root fragments 10 and 11 months after removal of the infected coffee plants for R. arabocoffeae and P. coffeae, respectively. Arabica coffee seedlings were planted in soil collected from the experimental plots after these time periods. The seedlings were grown for 3 months in a glasshouse and then roots and soil were analysed for presence of both nematode species. No R. arabocoffeae and P. coffeae were found, confirming that the population in the field had completely declined. The results of this experiment demonstrate that a replant of coffee is possible 1 year after removal of infected plants from a plantation without any further (chemical) control measures.
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Król, Katarzyna, Magdalena Gantner, Aleksandra Tatarak, and Ewelina Hallmann. "The content of polyphenols in coffee beans as roasting, origin and storage effect." European Food Research and Technology 246, no. 1 (November 6, 2019): 33–39. http://dx.doi.org/10.1007/s00217-019-03388-9.
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Abstract 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.
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Seninde, Denis Richard, and Edgar Chambers. "Coffee Flavor: A Review." Beverages 6, no. 3 (July 8, 2020): 44. http://dx.doi.org/10.3390/beverages6030044.
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Flavor continues to be a driving force for coffee’s continued growth in the beverage market today. Studies have identified the sensory aspects and volatile and non-volatile compounds that characterize the flavor of different coffees. This review discusses aspects that influence coffee drinking and aspects such as environment, processing, and preparation that influence flavor. This summary of research studies employed sensory analysis (either descriptive and discrimination testing and or consumer testing) and chemical analysis to determine the impact aspects on coffee flavor.
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Reichel, Tharyn, Mário Lúcio Vilela de Resende, Denis Henrique Silva Nadaleti, Fábio de Oliveira Santos, and Cesar Elias Botelho. "Potential of rust-resistant arabica coffee cultivars for specialty coffee production." Bioscience Journal 39 (March 31, 2023): e39055. http://dx.doi.org/10.14393/bj-v39n0a2023-66103.
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Rust is the main disease affecting Coffea arabica, the most economically important coffee species. The objective of this study was to analyze C. arabica cultivars with different levels of rust resistance, including bean size, raw bean appearance, final sensory scores (FSS), and aroma and taste nuances of the coffee cup. The experiment was designed in randomized blocks (RBD) with three replications and 20 treatments (cultivars), totaling 60 experimental plots. The rust-susceptible cultivars IPR 100, Rubi MG 1192, and Topázio MG 1190 were compared with 17 rust-resistant cultivars. Cultivars IPR 103, MGS Aranãs, and Saíra II presented the highest percentages of high sieves, highest scores of raw bean appearance, and low percentages of mocha-type beans. All cultivars had FSS above 82 and were classified as specialty coffees. The cultivars with the highest FSS (Arara and Catiguá MG2) showed a greater diversity of coffee cup aroma and flavor nuances. Rust-resistant Arabica coffee cultivars are promising for the physical quality of beans and have potential for the specialty coffee market.
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Zhang, Zhiheng, Haicheng Liang, Zichun Chai, and Ting Wang. "Preparation of β-Cyclodextrin(CD)/Flavour CD Powder and Its Application on Flavour Improvement of Regular Coffee." Foods 13, no. 15 (July 26, 2024): 2359. http://dx.doi.org/10.3390/foods13152359.
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To improve the overall sensory evaluation of regular coffee, a mixture of β-CD/flavour CD powder was prepared by a freeze-drying method. Cyclodextrin inclusion complexes consist of eight compounds that are naturally present in coffee, specifically: 2,5-dimethylpyrazine, benzaldehyde, citral, linalool, limonene, phenethyl acetate, furfural, and ethyl acetate. These eight compounds naturally occur in coffee, making them safer than using other compounds. Moreover, these eight compounds are the primary active ingredients in coffee, significantly influencing its flavour profile. Therefore, choosing to complex these eight compounds with cyclodextrins can effectively enhance the taste of the coffee. XRD, FT-IR, and SDE-GC-FID were presented to study the formation of inclusion CD powder, the storage stability, chemical composition changes, and safety. Results show that by the cyclodextrin method of freeze-drying, the CD powder showed a stable encapsulated structure and increased stability of flavour compounds. Based on the coffee aroma analysis results, prepared CD powder can enhance the coffee’s aroma score by 3.0–4.0 points and increase the flavour score by 2.1–3.5 points, and it can achieve preservation for a minimum of 181 days at 25 °C. Furthermore, under the requirements of the China national standard for additives, the mixture of β-CD/flavour CD powder was used for the cup testing with four regular coffees to obtain improved coffees. With the full score is 10, improved coffees could score extra 3.0–4.0 points on aroma and 2.1–3.5 on flavour compared to regular coffee. In addition, the CD powder also improves the quality of the coffee in terms of aftertaste, body, and sweetness. Overall, β-CD/flavour CD powders provide several advantages over the currently popular coffee bean processing methods, including improved reproducibility, enhanced controllability, and increased flexibility, while prioritizing safety. And it should be explored further with appropriate compounds given its potential for coffee aroma modulation.
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Alemu, I. D., and D. S. Boke. "MORPHOLOGICAL CHARACTERIZATION OF COFFEE (Coffea arabica L.) LANDRACES AT SEEDLING STAGE COLLECTED FROM GUJI ZONES." Bangladesh Journal of Plant Breeding and Genetics 30, no. 2 (May 2, 2018): 09–18. http://dx.doi.org/10.3329/bjpbg.v30i2.34540.
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The present study was aimed to determine genetic diversity of Coffea arabica landraces based on morphological characteristics at seedling stage in Guji zones. Three kebeles and twenty-five farmers’ coffee landraces were selected based on availability of Coffea arabica landraces from each district by the guidance of Developmental Agency in the kebele. Coffea arabica seeds were collected and planted at kercha nursery sub-site in plastic pots arranged on randomized block design. Seedling characteristics were collected from one year old randomly selected four coffee seedlings from each plot. The results showed that there were significant variations (p<0.05) between and within Coffea arabica landraces of the district. The seedling height of Coffea arabica collected from Didiba local was highest (11.25) followed by Sorile local (11.17) whereas Ebala local was the least. Coffea arabica from Diqisa local (5.25) was the highest for leaf height followed by Didiba local (5.13), Harobora (5.00) and Wacufora local (5.00). Similarly, Wacufora local (2.05) and Didiba local (2.53) were the highest in leaf width. The Coffea arabica landrace of Qaqali local (6.25) and Harobora local (5.75) were the highest in number of paired leaves. Correlation between the characteristics of coffee seedling showed that seedling height was high and significantly correlated with leaf width (0.62**), number of paired leaves (0.58**), node number (0.57**) and leaf area (0.64**). Similarly, leaf height was high and significantly correlated with leaf width (0.72**) and leaf area (0.77**). Generally, the increase of leaf height increases the leaf width and leaf area. Existence of morphological variation of Coffea arabica at seedling stage was used to determine Coffea arabica diversity in this study area. Therefore, Coffea arabica landraces having high seedling height, leaf height, number of paired leaves and leaf area should get attention during selection for plantation. Additionally, farmers, conservationists and other concerned bodies should take action to conserve and keep the gene pool of these coffees. As a result, it opens the door for biotechnologists to characterize coffee at molecular level and breeder scan take action on it to release superior coffee varieties.
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Guevara-Sánchez, Maricely, Karen Guevara-Sánchez, Neiser Quispe-Cubas, Miguel Valles-Coral, Jorge Navarro-Cabrera, and Lloy Pinedo. "Drying effect by infrared radiation on sensory quality in special coffees (Coffea arabica) cup." Revista de la Facultad de Agronomía, Universidad del Zulia 39, no. 3 (June 30, 2022): e223936. http://dx.doi.org/10.47280/revfacagron(luz).v39.n3.02.
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The drying process of coffee (Coffea arabica) is important to achieve quality organoleptic characteristics. The objective of the study was to evaluate the effect of drying by means of an electromechanical system based on infrared on sensory quality in special coffees cup. For this, an electromechanical system was designed using infrared emitters that combines electromagnetic radiation with conventional convective heating. 75 coffee samples were collected at three (3) height levels. The samples underwent the traditional drying process and the electromechanical system, to later be evaluated by professional tasters under the SCAA (Specialty Coffee Association of America) scale. The samples dried with infrared at 12% humidity presented a cupping value of 82.93 for cup coffee with a smaller data dispersion than the traditional system that obtained 81.34, in addition the t-test of non-equivalent samples indicates that its value is significantly better (p<0.05). We concluded that the electromechanical system with infrared drying increased the sensory quality of coffee compared to traditional drying.
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Nedomová, Šárka, Jan Trnka, Pavla Stoklasová, and Jaroslav Buchar. "Strength of coffee beans under static and dynamic loading." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 61, no. 3 (2013): 743–49. http://dx.doi.org/10.11118/actaun201361030743.
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Paper deals with experimental research on the crushing of coffee beans of different kinds under quasi-static and dynamic compression. The process of the crushing is described in details. It has been shown that there is variability in the crushing strength values. A relation between crushing strength and the coffee grain shape is also studied. Roasted Arabica coffee (Coffea arabica) beans were used for analyses. Arabica coffees were produced in different countries. All Arabica samples were submitted to a light roast. The detail analysis of the experimental data shows that there is no significant relation between parameters describing the fracture behaviour of the grains and grain geometry. These parameters are also independent on the grain weight. Compression of the coffee grains leads to their crushing. The fracture force is different for the different kinds of the coffee. The same is fact valid also for the strain at the fracture and for the energy absorbed during the grain crushing. Dynamic loading leads to the increase in the fracture force of coffee grains in comparison with the quasi static loading.
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Hidayat, Raihan, and Harni Kusniyati. "Clustering Analysis in Sales Grouping Using The K-Means Algorithm at Cafe 47°Coffee." CESS (Journal of Computer Engineering, System and Science) 7, no. 2 (July 19, 2022): 420. http://dx.doi.org/10.24114/cess.v7i2.35569.
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Cafe 47°Coffee adalah cafe yang bergerak dibidang kuliner yang menyediakan makanan maupun minuman. Dengan banyaknya pesaing bisnis dibidang cafe maka dari itu pengusaha cafe 47°Coffee diharuskan mampu bersaing dengan memanfaatkan dari data transaksi untuk menentukan suatu strategi penjualan. Data yang akan digunakan pada penelitian ini yaitu data penjualan dari bulan Juli 2021 sampai Februari 2022. Pengusaha cafe 47°Coffee memanfaatkan Data Mining untuk membantu mengambil keputusan strategi penjualan agar dapat mengetahui produk yang harus di tingkatkan dan memberi solusi pengambil keputusan, Metode Clustering dengan menggunakan algoritma K-Means adalah salah satu metode yang akan digunakan pada penelitian ini. Pengusaha Cafe 47°Coffee mengelompokan produk kedalam 3 kriteria yaitu sangat laku, laku, dan tidak laku. Data diolah dengan perhitungan manual dan menggunakan tools Rapid Miner untuk melakukan pengujian, sehingga dapat hasil akhir berupa 4 item cluster sangat laku yakni V60, Caramel Coffe Latte, Red Velvet, dan Coklat , 7 item cluster laku yakni Cappucino, Vanilla Coffe Latte, Hazelnut, Taro, Lychee Tea, Japanese, dan Greentea, 14 item cluster tidak laku yakni Americano, Espresso, Moccacino, Kopi tubruk, Vietnam Drip, Kopi sundan, Avocado Coffe Latte, Match, Strawberry Tea, Milkshake Strawberry, Banana, Cofee Lemon, Kopi susu, dan risol. Dari proses clustering menggunakan algoritma k-means diatas diperoleh nilai DBI (Davice Bouldin Index) dengan nilai -0,813. Hasil ini dapat dimanfaatkan pengusaha Cafe 47°Coffee untuk meningkatkan strategi penjualan dan manajemen stok.
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Nedomová, Šárka. "Crushing of roasted Arabica coffee beans." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 58, no. 4 (2010): 177–82. http://dx.doi.org/10.11118/actaun201058040177.
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Paper deals with experimental research on the crushing of coffee beans of different kinds under quasi-static compression. The process of the crushing is described in details. It has been shown that there is variability in the crushing strength values. A relation between crushing strength and the coffee grain shape is also studied. Roasted Arabica coffee (Coffea arabica) beans were used for analyses. Arabica coffees were produced in Colombia and Indonesia. Abbreviation in the square brackets indicates the coffee type and it is used in the text hereinafter. All Arabica samples were submitted to a light roast. The detail analysis of the experimental data shows that there is no significant relation between parameters describing the fracture behaviour of the grains and grain geometry. These parameters are also independent on the grain weight. Compression of the coffee grains leads to their crushing. The fracture force is different for the different kinds of the coffee. The same is fact valid also for the strain at the fracture and for the energy absorbed during the grain crushing. The obtained results suggest that the fracture parameters obtained at the compression loading are dependent only on the coffee brand and on the roasting conditions.
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Xotlanihua-Flores, Damián, and Lucie Crespo-Stupková. "Exportaciones del café mexicano a los mercados estadounidense y alemán." RIVAR 11, no. 32 (July 17, 2024): 150–69. http://dx.doi.org/10.35588/rivar.v11i32.5971.
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Among the agricultural export chains, the coffee chain represents one of the oldest in Mexico compared to those of berries, avocados, floriculture and horticulture. In recent decades, this chain has gone through a series of problems in different links, for example pests, climate changes or volatile prices. Competitiveness in foreign markets is key to guide the future production and commercialization of Mexican coffee, which is why it is necessary to know the target markets, their trends and the position that the product currently has compared to its competitors. Through the indicators of revealed comparative advantage and constant market participation, the hypothesis that Mexican coffee needs to change its market strategy, focus on quality and reorient itself towards new markets is tested. It is detected that the competitiveness in the main market, wich is the United States, is low, in addition the characteristics of consumption do not benefit Mexican coffee. In contrast, the German market represents a good opportunity, especially for quality coffees of Arabica species (Coffea arabica) such as: Typica, Bourbón, Garnica, Geisha and Caturra. In addition, these coffees are characterized by generating a greater economic benefit for the producers.
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Tanjung, Yulia Windi, and Anugrah Sri Widiasyih. "BLUE OCEAN STRATEGY PADA USAHA PENGOLAHAN KOPI “UD TYYANA COFFEE” DI KABUPATEN TAPANULI SELATAN." Jurnal AGRISEP: Kajian Masalah Sosial Ekonomi Pertanian dan Agribisnis 20, no. 2 (September 30, 2021): 321–32. http://dx.doi.org/10.31186/jagrisep.20.2.321-332.
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Coffee (Coffeea sp.) is an agricultural commodity in the plantation subsector which includes the mainstray export commodity,has high economic value and an important source of foreign exchange (net exporters) for Indonesia. UD Tyyana Coffee is one of the busnisesses that runs agribusiness of coffee commodities ranging from plantations to coffee processing. The aims of this study is to analyze the Blue Ocean Strategy at UD. Tyyana Coffee in the South Tapanuli Regency. This study uses a qualitative descriptive method. The result of the research is in running a large strategic series, UD Tyyana Coffe breaks down strategies that are not yet owned by competitors, such as (1) Improving product quality and HR will provide benefits to consumers by providing maximum results. Creating a trend of locations with cafe nuances and facilities such as homestays will increase the emotional appeal of consumers; (2) In the formulation of the Blue Ocean Strategy, the price offered by UD Tyyana Coffee is very attractive and does not change, so it does not affect consumer purchasing power; (3) The costs incurred for this strategy are still affordable. By improving service, it is only intensified when serving ground coffee to provide education about coffee; (4) Adopting the Blue Ocean Strategy requires commitment and cooperation in its processing.
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Nurseha, Nurseha, Risvan Anwar, and Yudianto Yudianto. "PERTUMBUHAN BIBIT KOPI ROBUSTA (Coffea canephora) PADA BERBAGAI KOMPOSISI MEDIA DENGAN BOKASHI LIMBAH KULIT KOPI." Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan 17, no. 1 (June 15, 2019): 32. http://dx.doi.org/10.32663/ja.v17i1.470.
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This research aimed to determine the effect of media composition leather waste coffea bokashi fertilizer on the growth of coffee seedlings in the nursery playing robusta nursery and determine the best composition that can replace the use of chemical fertilizer in the coffee nursery. This research was conducted in vilage Tugu Rejo subdistrict Kabawetan Kepahiang district Bengkulu province. This study uses a completely randomized design (CRD) of the factors with 6 (six) treatment that the composition of the growing media bokashi (P). Each composition treatment was repeated four (4) times, in order to obtain 24 units of trial. Each experimental unit there are five (5) polybags, so there are 120 polybags. Each experimental unit was taken three (3) samples. These result indicate that treatment of bokashi fertilizer media leather waste coffe very significant effect on the dry weight of coffee seedlings, significant effect on plant height and weight of the wet, and no real effect on the number of leaves and stem diameter. Effect of medium composition leather waste coffe bokashi fertilizer best demonstarted high value crops 13.63 cm, wet weight of 1.82 g and 0.60 g dry weight. The use of leather waste coffee bokashi fertilizer is able to substitute inorganic fertilizer on seedling nursery play. The use of media with the composition of the piece of land sub soil mixed with four parts bokashi leather waste robusta coffee in the coffee nursery on the main nursery gives good results.
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VAN DER VOSSEN, H. A. M. "THE CUP QUALITY OF DISEASE-RESISTANT CULTIVARS OF ARABICA COFFEE (Coffea arabica)." Experimental Agriculture 45, no. 3 (July 2009): 323–32. http://dx.doi.org/10.1017/s0014479709007595.
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SUMMARYTraditional cultivars of arabica coffee (Coffea arabica) are susceptible to coffee leaf rust (CLR, Hemileia vastatrix) and coffee berry disease (CBD, Colletotrichum kahawae). CLR is of worldwide importance, while CBD is still restricted to Africa. Host resistances present in C. canephora to both destructive diseases have been successfully introgressed into C. arabica, after several decades of breeding and selection notably in Brazil, Colombia, India and for CBD resistance in East Africa. CLR resistant cultivars have since been grown on hundreds of thousands of hectares in Latin America and elsewhere, while CBD (and CLR) resistant cultivars are now increasingly being planted in East and South Eastern Africa. They contribute to ecologically sustainable coffee production and to considerable socio-economic benefits for the coffee growers. Nevertheless, some representatives of the international coffee trade continue to be sceptical about the cup quality of these modern cultivars. This paper presents an overview of the considerable amount of scientific evidence accumulated over the years showing that, with all environmental factors at optimum level, disease-resistant cultivars can produce quality coffees as good as those from the best traditional varieties.
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Pinheiro, Carlos Alexandre, Lucas Louzada Pereira, Deusélio Bassini Fioresi, Daniela da Silva Oliveira, Vanessa Moreira Osório, Josimar Aleixo da Silva, Ulisses Alves Pereira, et al. "Physico-chemical properties and sensory profile of Coffea canephora genotypes in high-altitudes." DECEMBER 2019, no. 13(12):2019 (December 20, 2019): 2046–52. http://dx.doi.org/10.21475/ajcs.19.13.12.p2060.
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In Brazil, Coffea canephora coffee is generally cultivated in hot climate regions and at altitudes below 400 - 450 m. There is little information on C. canephora cultivation at higher altitudes. Thus, the objective of this work was to determine the physicochemical properties and to perform the sensorial analysis of 21 different Coffea canephora coffee genotypes, grown at 720 m altitude in the state of Espírito Santo, Brazil. The field experiment was implemented in 2011 at the Incaper, Experimental Farm of Venda Nova using randomized block design, with four replications, eight plants per plot and spacing of 3.0 x 1.0 m. Thirteen clones of the clonal cultivar Vitória Incaper 8142 (V1 to V13) and eight clones of the clonal cultivar Robustão Capixaba Emcapa 8141 (R1, R2, R3, R6, R7, R8, R9 and R10) were studied. Grain samples were obtained from the third harvest in 2016. The harvest was performed when more than 80% of the fruits were ripe (August) and the freshly harvested coffee was processed using the conventional terrace drying method (natural processing). After the coffee was dried and processed, the four replicates were of each treatment were combined for the physicochemical analyses. The physicochemical analyses were performed (total titratable acidity, pH at 25oC and 96oC), reducing, non-reducing and total sugars were determined, chlorogenic acid (5-CQA), trigonelline and caffeine levels were determined by HPLC using the external standard method. Chlorogenic acid contents were found in the range of 2.60 to 3.65%. Caffeine levels ranged from 2.06 to 2.89%. There was no statistical difference in the final scores of the sensory analysis of the C. canephora coffees and the average value was 77.44 points, the same score for high-quality/premium coffee. Cultivation of C. canephora at high altitudes can be promising to obtain higher quality coffees from C. canephora species.
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Happyana, Nizar, Yana Maolana Syah, and Euis Holisotan Hakim. "Discrimination of Metabolite Profiles of Gayo Roasted Arabica and Robusta Coffees." Molekul 17, no. 1 (March 13, 2022): 98. http://dx.doi.org/10.20884/1.jm.2022.17.1.5603.
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Gayo (Aceh) coffee is one of the best coffees from Indonesia. In this work, metabolites in the Gayo roasted arabica and robusta coffees were identified with 1H NMR spectroscopy analysis. Accumulatively 28 compounds were successfully detected, including the major and minor metabolites of the roasted coffee. Multivariate data analysis was applied to evaluate the dataset extracted from 1H NMR spectra of the coffee samples, result in the disclosure of the differences in the chemical profiles between the Gayo roasted coffees of arabica and robusta. Score plots obtained from the models of principal component analysis (PCA) and orthogonal projections to latent structures discriminant analysis (OPLSDA), classified the roasted coffee samples based on their species. Loading plot and S-plot revealed the discriminant compounds for each coffee. Gayo roasted arabica coffee was characterized with acetic acid and trigonelline, while the robusta coffee was discriminated with fatty acids. This report revealed the chemical differences of both coffees and confirmed the diversity of Gayo coffees.
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Romauli, N. D. M., F. T. K. Siahaan, M. Sagala, H. V. Sihombing, H. Ambarita, and H. Manurung. "Comparative investigation on the nutritional value of fresh coffee pulp, cascara powder, and cascara sap from arabica, robusta, and liberica coffee." IOP Conference Series: Earth and Environmental Science 1230, no. 1 (September 1, 2023): 012153. http://dx.doi.org/10.1088/1755-1315/1230/1/012153.
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Abstract Coffee is one of the superior plants in North Sumatra, where the types of coffee cultivated are arabica coffee (Coffea arabica), robusta coffee (Coffea canephora), and liberica coffee (Coffea liberica). Coffee pulps (cascara) are a solid waste from coffee that can still be utilized because of their nutritional content. This study aims to determine the characterization and nutritional value of three types of fresh coffee pulps and the cascara after being processed into cascara powder and cascara sap. Water content, ash content, fat content, crude fiber, soluble dietary fiber, and insoluble dietary fiber, color measurement (L*,a* and b*), antioxidant activity using the DPPH and total microbe was carried out. Based on the results of the study, liberica coffee has a bigger size (diameter, length, and thickness of the skin), as well as a greater density than arabica coffee and robusta coffee. The nutritional result shows that cascara robusta sap has higher soluble dietary fiber value than cascara Arabica sap and cascara liberica sap. Cascara powder gave higher antioxidant activity and lower microbial contamination than cascara sap.
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Wierzejska, Regina Ewa, and Iwona Gielecińska. "Evaluation of the Caffeine Content in Servings of Popular Coffees in Terms of Its Safe Intake—Can We Drink 3–5 Cups of Coffee per Day, as Experts Advise?" Nutrients 16, no. 15 (July 23, 2024): 2385. http://dx.doi.org/10.3390/nu16152385.
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The spreading knowledge of the health benefits of coffee and the development of gastronomy with a wide range of coffees prompt an evaluation of their caffeine content in terms of safe intake. The study analyzed the caffeine content of popular coffees in comparison with recommendations for a safe single dose (200 mg) and daily caffeine intake (400 mg), and guidelines for drinking 3–5 cups of coffee per day. A total of 299 coffee samples from franchise shops and homemade coffees were tested. The “takeaway” coffees had a three times higher mean caffeine content (p < 0.005) compared to homemade coffees. Americano coffee was the “strongest” (143 mg caffeine/serving on average), while coffee prepared by pouring hot water over one teaspoon of ground coffee was the “lightest” (23 mg caffeine/serving on average) (p < 0.05). Over 200 mg of caffeine per serving was found in 4% of samples. Over 400 mg of caffeine would be consumed by people drinking “on the go” 4–5 servings of many types of coffee, except espresso. In this respect, homemade coffees are safer. Therefore, recommendations on drinking coffee should be more practical, and indicate not only the number of cups, but also the “strength” of various types of coffee, in order to avoid the regular intake of high amounts of caffeine.
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Lu, Li, Samantha C. Karunarathna, Dong-qin Dai, Ruvishika S. Jayawardena, Nakarin Suwannarach, and Saowaluck Tibpromma. "Three new species of Nigrograna (Dothideomycetes, Pleosporales) associated with Arabica coffee from Yunnan Province, China." MycoKeys 94 (December 12, 2022): 51–71. http://dx.doi.org/10.3897/mycokeys.94.95751.
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Coffee is one of the most important cash crops in Yunnan Province, China. Yunnan is ranked as the biggest producer of high-quality coffee in China. During surveys of microfungi from coffee plantations in Yunnan, six fungal strains that resemble Nigrogranaceae were collected. Multi-gene analyses of a combined SSU-LSU-ITS-rpb2-tef1-α sequence data matrix were used to infer the phylogenetic position of the new species in Nigrograna while morphological characteristics were used to deduce the taxonomic position of the new species. Six fungal strains isolated from decaying branches of Coffea arabica represent three new saprobic species in Nigrograna. The three new species, N. asexualis, N. coffeae, and N. puerensis, are described with full (macro and micro characteristics) descriptions, illustrations, and a phylogenetic tree that shows the phylogenetic position of new taxa.
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Mishra, M. K., and A. Slater. "Recent Advances in the Genetic Transformation of Coffee." Biotechnology Research International 2012 (August 29, 2012): 1–17. http://dx.doi.org/10.1155/2012/580857.
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Coffee is one of the most important plantation crops, grown in about 80 countries across the world. The genus Coffea comprises approximately 100 species of which only two species, that is, Coffea arabica (commonly known as arabica coffee) and Coffea canephora (known as robusta coffee), are commercially cultivated. Genetic improvement of coffee through traditional breeding is slow due to the perennial nature of the plant. Genetic transformation has tremendous potential in developing improved coffee varieties with desired agronomic traits, which are otherwise difficult to achieve through traditional breeding. During the last twenty years, significant progress has been made in coffee biotechnology, particularly in the area of transgenic technology. This paper provides a detailed account of the advances made in the genetic transformation of coffee and their potential applications.
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Coelho, Emerson G., Pedro L. L. Bertarini, Matheus S. Gomes, Laurence R. Amaral, Marta F. Zotarelli, Líbia D. Santos, and Ricardo C. Santana. "Physicochemical and Sensory Properties of Arabica Coffee Beans of Arara cv. Dried Using Different Methods." Foods 13, no. 5 (February 21, 2024): 642. http://dx.doi.org/10.3390/foods13050642.
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The coffee fruit is preferably harvested at the cherry stage, with high moisture and metabolic activity, and must then undergo a drying process for better preservation of the bean and its sensory attributes. In this context, this study aimed to characterize the final quality of the Arara cultivar Arabica coffee processed using the wet method and subjected to six drying methods: three conducted at the agro-industrial establishment (fixed-bed dryer, rotary drum dryer, and combined drying) and three laboratory-scale methods (convective oven, cast-tape drying, and suspended terrace). Drying was carried out to reduce the coffee’s moisture content from an initial value of 46.2% on a wet basis (w.b.) to a final average value of 11.35% (w.b.). The fruits of in natura demucilaged coffee and the processed dry coffee beans were characterized for moisture, ash content, nitrogen compounds, lipids, total titratable acidity, organic acids, sugars, and the instrumental color of the beans. The sensory profile of the Arabica coffee was evaluated by five coffee specialists using the methodology proposed by the Specialty Coffee Association (SCA), and all the coffees were classified as a specialty.
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Montis, Andrea, Florence Souard, Cédric Delporte, Piet Stoffelen, Caroline Stévigny, and Pierre Van Antwerpen. "Targeted and Untargeted Mass Spectrometry-Based Metabolomics for Chemical Profiling of Three Coffee Species." Molecules 27, no. 10 (May 14, 2022): 3152. http://dx.doi.org/10.3390/molecules27103152.
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While coffee beans have been studied for many years, researchers are showing a growing interest in coffee leaves and by-products, but little information is currently available on coffee species other than Coffea arabica and Coffea canephora. The aim of this work was to perform a targeted and untargeted metabolomics study on Coffea arabica, Coffea canephora and Coffea anthonyi. The application of the recent high-resolution mass spectrometry-based metabolomics tools allowed us to gain a clear overview of the main differences among the coffee species. The results showed that the leaves and fruits of Coffea anthonyi had a different metabolite profile when compared to the two other species. In Coffea anthonyi, caffeine levels were found in lower concentrations while caffeoylquinic acid and mangiferin-related compounds were found in higher concentrations. A large number of specialized metabolites can be found in Coffea anthonyi tissues, making this species a valid candidate for innovative healthcare products made with coffee extracts.
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Borém, Flávio Meira, Marcos Paulo Santos Luz, Thelma Sáfadi, Margarete Marin Lordelo Volpato, Helena Maria Ramos Alves, Rosângela Alves Tristão Borém, and Daniel Andrade Maciel. "METEOROLOGICAL VARIABLES AND SENSORIAL QUALITY OF COFFEE IN THE MANTIQUEIRA REGION OF MINAS GERAIS." Coffee Science 14, no. 1 (March 28, 2019): 38. http://dx.doi.org/10.25186/cs.v14i1.1522.
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<p>The objective of this study was to identify meteorological variables related to the sensorial quality of the coffees from Mantiqueira region in Minas Gerais. Meteorological conditions are strongly related to the coffee’s sensorial characteristics, however, there aren’t many studies quantifying this relation. Air temperature and rainfall data were collected and spatialized for regional analysis. These were associated to the 2007 through 2011 coffees’ beverage scores. The region is stratified according to relief characteristics. The bigger frequency of high scores occurred on the region’s central-south, where coffee cultivation is performed above 900 m altitude. For the <em>in loco </em>study, meteorological data and coffee samples were collected in selected pilot areas. Coffee crops were selected in three altitude ranges: below 1000 m, between 1000 and 1200 m, and over 1200 m. Above 1000 m the meteorological variable that presented the biggest variation was the air temperature. Above 1000 m the smallest thermal amplitude occurred, which provided superior quality coffees. The study demonstrates the importance of the meteorological variable characterization aiming to identify locations with greater vocation to the specialty coffees production.</p>
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Budiastra, I. W., Sutrisno, and P. C. Ayu. "Impact of origin environment to the chemical characteristic of java coffees." IOP Conference Series: Earth and Environmental Science 977, no. 1 (June 1, 2022): 012073. http://dx.doi.org/10.1088/1755-1315/977/1/012073.
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Abstract Coffee is one of the most important export commodities and a unique product which have different taste, shape and flavour according to the origin. The objective of this research was to characterized three different origins of Java coffee (Java Preanger, Andung Sari and Malang) using chemical method. Determination of major composition of coffees were carried out using proximate analysis and determination of caffeine, trigonelline and chlorogenic acid (CGA) was conducted using LCMS method. The concentration of each chemical composition were significantly different among three Java coffees, except for trigonelline and lipid concentration. The carbohydrate and protein concentration of Andung Sari coffee were the highest beside another two coffee origins which were 58.4% and 14.59% respectively. The highest concentration of CGA was obtained in Andung Sari coffee (9.1%) followed by Malang coffee (8.32%) and Java Preanger coffee (6.04%). The highest concentration of caffeine was also obtained in Andung Sari (1.42%). The Chemical quality of Andung Sari coffee is superior among Java coffees.
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Fitriatin, Betty Natalie, Reginawanti Hindersah, Iis Nur Asyiah, and Dwi Suci Rahayu. "Influence of Biological Agents in Controlling Nematodes and Improving Growth of Coffee Seedling and Soil P-Availability." International Journal of Sustainable Agricultural Research 9, no. 3 (August 15, 2022): 140–45. http://dx.doi.org/10.18488/ijsar.v9i3.3093.
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Pests and diseases cause significant yield losses in coffee cultivation in Indonesia. In particular, Pratylenchus coffeae is the most common nematode in Indonesia known to harm coffee plants. In dealing with the threat of P. coffeae, mycorrhiza is used as a biological agent to increase the growth of coffee plants as well as control the nematode. This experiment was conducted to determine the formulation of biological agents in the form of mycorrhizae enriched with mycorrhizal helper bacteria (MHB) to control nematodes and increase the growth of coffee seedlings and soil P-availability. The mycorrhizae used in this experiment were Glomus spp., while the liquid MHB formula used Pseudomonas diminuta and Bacillus subtilis. The randomized block design was used with treatments consisting of control (without biological agents); inoculation of P. coffeae; Glomus + P coffeae; Glomus + MHB 108+ P coffeae; Glomus + MHB 109+ P coffeae. Observations were made on the growth of coffee seedlings and the nematode population of P. coffeae 10 weeks after administered treatments. Results revealed that inoculation of biological agents Glomus spp. + the liquid MHB formula increased the growth of coffee seedlings, soil P-availability, and reduced the population of P. coffeae. The best treatment was Glomus spp. + MHB 108 which can reduce the population of P. coffeae by 65%.
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Dadalı, Ceyda. "The Effect of Roasting on Volatile Compounds of Ground Coffee and Turkish Coffee Brew." Turkish Journal of Agriculture - Food Science and Technology 10, no. 4 (May 2, 2022): 517–23. http://dx.doi.org/10.24925/turjaf.v10i4.517-523.4428.
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Roasting is the most important coffee processing stage that affects coffee flavour. Coffee brew is prepared by various methods and Turkish coffee brewing technique is one of the oldest methods among other coffee preparation techniques. In this study, volatile compounds of light, medium, dark roasted ground coffee and Turkish coffee brews prepared from light, medium, dark roasted coffees were evaluated and the effect of roasting process was determined. The volatile compounds from acid (2), alcohol (1), aldehyde (2), furan (8), furanone (3), ketone (1), lactone (1), phenol (3), pyrazine (19), pyridine (1), pyrrole (6), and thiophene (1) chemical group was detected in all roasted ground coffee samples. However, volatiles compounds from acid, alcohol and furanone group were not detected in any Turkish coffee brew. Pyrazines were main volatile compounds of light roasted ground coffee and Turkish coffee brew of light roasted coffee. On the other hand, furans were main volatile compounds of medium, dark roasted ground coffee and Turkish coffee brew prepared from medium, dark roasted coffees followed by pyrazines.
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Yusuf, Mohammad Irsyad, Fadillah Putra, and Luchman Hakim. "Development of Kapiten Coffe as a Media to Branding an Agropolitan City: Case Study in Pasuruan, Indonesia." International Journal of Sustainable Development and Planning 17, no. 5 (August 31, 2022): 1615–20. http://dx.doi.org/10.18280/ijsdp.170526.
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The concept of commercialization is a strategic step in introducing Kapiten coffee products to be the flagship of Pasuruan Regency and brands with measurable coffee quality. This commercialization involves three important actors; government, academics and entrepreneurs (triple helix) so that the captain's coffee succeeded in bringing Pasuruan Regency. This study uses a non-metric Multidimensional Scaling method with ranking data processing. The method used is that data is obtained through preference ranking, where the steps are as follows: making a questionnaire, ranking various brands based on existing attributes, then mapping the attributes. Data on this research take from some of coffe brand in East Java Province using case study. In addition, this study also uses the Critical Path Method which is used to measure the duration of the work. This method will greatly help project managers in analyzing, planning and scheduling projects more efficiently. The results of this study indicate that Kapiten coffee is superior in terms of taste, soft texture to attractive packaging, which is an important strategy to introduce Kapiten coffee products into the free market; both domestically and internationally. As for the captain's coffee, it takes 51 days to be widely marketed. Kapiten coffee has advantages and tastes, textures and packaging that are distinctive from other coffees. So this is a special attraction for consumers.
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Пугачева, Александра, Aleksandra Pugacheva, Надежда Макарова, Nadezhda Makarova, Динара Игнатова, and Dinara Ignatova. "Chemical Composition and Antioxidant Properties of Instant Coffee and Coffee Capsules: Comparative Analysis." Food Processing: Techniques and Technology 49, no. 2 (August 8, 2019): 312–19. http://dx.doi.org/10.21603/2074-9414-2019-2-312-319.
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Coffee is one of the most popular drinks in the world due to its unique sensory properties, i.e. aroma and taste. Coffee consumption increases from year to year, which makes its functional property a relevant issue. The present research featured the antioxidant component in freeze-dried coffee and coffee capsules obtained from a commercial network. The main objective was to identify the most advantageous types of coffee to serve as a raw material for extract production. Coffee is known to prevent diseases caused by the oxidative action of free radicals. The paper presents a review of multiple scientific sources on the beneficial properties of coffee. It also features some results of the study in the chemical composition of coffee, i.e. dry matter content, phenols, flavonoids, etc. The anti-radical activity was described with the help of the DPPH method, while the FRAP method was employed to study the antioxidant properties of several coffee samples. The samples of instant coffee and coffee capsules were obtained from a distribution network (Samara, Russia) and included such brands as Coffea Premium, Coffesso, Nescafe Dolche Gusto, Jacobs Milicano, Bushido, Egoiste, and Fresco. Coffea Premium and Coffesso showed the best results in all the tests and can be additional sources of antioxidant substances. These two varieties of coffee capsules are produced for capsule coffee machines and are roasted ground coffee beans. Coffea Premium demonstrated the best results in phenolic substances, flavonoids, and anti-radical activity with 1338 mg of gallic acid and 854 mg of catechin per 100g of the original substance and 0.84 mg per cm3. Nescafe Dolche Gusto coffee capsules and such varieties of instant coffee as Jacobs Millicano, and Fresco showed similar but average results according to all the phenolic analyzes. Bushido and Egoiste were found lacking in phenols, flavonoids, and dry substances. These samples demonstrated low values of antiradiation and regenerating ability, which indicates a worse quality than that of coffee capsules. This may be due to some processing peculiarities: instant coffee undergoes thermal treatment when coffee granules are formed, while solvents are used to obtain coffee extract. Thus, the research revealed that Coffea Premium and Coffesso are the best sources of antioxidants.
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Kumar, P. Sai, and N. T. Krishna Kishore. "Direction of trade of Indian arabica coffee." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 19, no. 1 (January 15, 2023): 122–25. http://dx.doi.org/10.15740/has/ijas/19.1/122-125.
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Coffee (Coffea) is one of the most valuable commercial crops and the second most traded agricultural commodity on a global scale. Around 100.55 lakh MT of coffee will be consumed worldwide in 2019–20. South America, Asia, Africa, and Central America were identified as major coffee-growing regions, comprising of countries Brazil, Vietnam, Colombia, Indonesia, Honduras, Ethiopia, India, Uganda, Peru, and Mexico. While Brazil and Vietnam contribute 50 per cent of the world’s coffee, India stands at 7th position in terms of production and exporting 2,61,374 GBE (Green Bean Equivalent - Quantity In MT) of coffee to the world, worth of Rs. 4131.82 crores during 2019-20 and contributes 2.5 per cent to the nation’s primary sector export earnings. Markov Chain analysis helps to understand the export pattern of Indian arabica coffee. Italy, Belgium, Germany, U.S.A, Switzerland, United Kingdom, France, Australia, Russian Federation and some other countries are the major importers of Indian arabica coffee. The only consistent importer of Indian arabica coffee was Italy. Despite having many major importers, India was unable to maintain a consistent share of the global market. Because of increased competition, arabica coffee’s export share has been declining. One of the major reasons for this decline was tough competition from Brazil, Vietnam, Colombia, Indonesia, Honduras, and Ethiopia. This shows that there is a need to frame policies in favor of increased coffee marketing to gain the competitive advantage in the global coffee market.
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Yulia, M., K. R. Ningtyas, S. Kuncoro, F. S. Aurum, and D. Suhandy. "A low-cost and eco-friendly approach for rapid discrimination between authentic and feeding Luwak arabica coffees." IOP Conference Series: Earth and Environmental Science 1172, no. 1 (May 1, 2023): 012045. http://dx.doi.org/10.1088/1755-1315/1172/1/012045.
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Abstract Authentic Luwak arabica coffees are expensive and available in the market in a very limited quantity. For this reason, feeding Luwak arabica coffees at a cheaper price is becoming popular for substitution the authentic Luwak arabica coffees in the specialty coffee market. In the form of coffee powder, it is quite hard to visually inspect the difference between authentic and feeding Luwak arabica coffees. In this study, we proposed a low-cost and eco-friendly approach to discriminate between authentic and feeding Luwak arabica coffees. This method works by preparing aqueous Luwak coffee samples using hot-distilled water. The absorbance data of a total of 200 samples of authentic and feeding Luwak arabica coffees in the wavelength of 190-1100 nm were obtained using a benchtop UV-visible spectrometer. Chemometrics using both unsupervised and supervised methods were demonstrated. The results confirmed authentic Luwak arabica coffees could be well discriminated from feeding Luwak arabica coffees with sensitivity, specificity, and accuracy of 100% could be obtained. This method could be easily implemented in the specialty coffee market to avoid Luwak coffee fraud.
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Pham, The Trinh, Bach Long Giang, Ngoc Hoi Nguyen, Pham Nguyen Dong Yen, Vo Do Minh Hoang, Bui Thi Lien Ha, and Ngoc Thuy Trang Le. "Combination of Mycorrhizal Symbiosis and Root Grafting Effectively Controls Nematode in Replanted Coffee Soil." Plants 9, no. 5 (April 27, 2020): 555. http://dx.doi.org/10.3390/plants9050555.
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Replanting for sustainable development is one of the critical missions of the coffee industry in the Daklak province, Vietnam. However, this plan has been faced with many difficulties including poor survival and growth rates due to the low nematode tolerance of young coffee plants in replanted fields. Mycorrhizal symbiosis and grafting have been applied separately but not yet resulted in the expected results of the replanting plan. Whether the combination of them would help managing nematode in the soil and consequently enhance the replanted efficiency is largely unknown. Mycorrhizal symbiosis was applied to Coffea canephora plants or/and grafted onto Coffea liberica rootstock, which were grown and compared to the untreated ones in both net-house-pots and the replanted plantation. The survival rate, growth indicators and the soil pathogens were monitored during the experimental periods. The combination of grafting and mycorrhiza symbiotic techniques significantly decreased the nematode densities in the replanted soil. As a result, the survival rate and growth indicators of the coffee in the replanted soil treated by the combined technique were better than treated by the two separate techniques. The results suggested that the combination of grafting and mycorrhiza symbiotic techniques would propose a potentially effective Pratylenchus coffeae and Meloidogyne incognita nematode management in replanted coffee fields in the Daklak province, Vietnam.
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Caracostea, Luiza-Mădălina, Rodica SÎRBU, and Florica BUŞURICU. "Determination of Caffeine Content in Arabica and Robusta Green Coffee of Indian Origin." European Journal of Medicine and Natural Sciences 4, no. 1 (May 15, 2021): 69. http://dx.doi.org/10.26417/425qba31z.
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The coffee tree belongs to the Rubiaceae family, genus Coffea. Although more than 80 species of coffee have been identified worldwide, only two are economically important. Coffea Arabica, also known as Arabica coffee, is responsible for about 70 percent of the world coffee market, and Coffea Canephora or Robusta coffee represents the rest. Due to the strong physiological effects of caffeine on human physiology, the caffeine content is a very important quality parameter of processed coffee. Routine analysis of caffeine in the food industry can be facilitated using fast and reliable tests. In this article, we quantitatively determined the caffeine content using the chloroform isolation method and we also performed the qualitative determination of caffeine in green coffee of Indian origin by the UV-VIS spectrophotometric method. Following the analysis of caffeine isolate with chloroform, we obtained a caffeine content of 182 mg / 100 g for the Robusta green coffee sample and 154 mg / 100 g for the Arabica green coffee sample. Thus we can confirm the presence of a higher caffeine content in the Robusta India green coffee sample than in the Arabica India green coffee sample. In the spectrophotometric analysis we used 4 coffee samples obtained by extraction with hot distilled water and by extraction with cold distilled water. The spectral analysis confirms the presence of caffeine in both studied coffee species and agrees with the data in the literature.
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Strocchi, Giulia, Eloisa Bagnulo, Manuela R. Ruosi, Giulia Ravaioli, Francesca Trapani, Carlo Bicchi, Gloria Pellegrino, and Erica Liberto. "Potential Aroma Chemical Fingerprint of Oxidised Coffee Note by HS-SPME-GC-MS and Machine Learning." Foods 11, no. 24 (December 16, 2022): 4083. http://dx.doi.org/10.3390/foods11244083.
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This study examines the volatilome of good and oxidised coffee samples from two commercial coffee species (i.e., Coffea arabica (arabica) and Coffea canephora (robusta)) in different packagings (i.e., standard with aluminium barrier and Eco-caps) to define a fingerprint potentially describing their oxidised note, independently of origin and packaging. The study was carried out using HS-SPME-GC-MS/FPD in conjunction with a machine learning data processing. PCA and PLS-DA were used to extrapolate 25 volatiles (out of 147) indicative of oxidised coffees, and their behaviour was compared with literature data and critically discussed. An increase in four volatiles was observed in all oxidised samples tested, albeit to varying degrees depending on the blend and packaging: acetic and propionic acids (pungent, acidic, rancid), 1-H-pyrrole-2-carboxaldehyde (musty), and 5-(hydroxymethyl)-dihydro-2(3H)-furanone.
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Happyana, Nizar, Amelinda Pratiwi, and Euis Holisotan Hakim. "Metabolite Profiles of the Green Beans of Indonesian Arabica Coffee Varieties." International Journal of Food Science 2021 (November 23, 2021): 1–9. http://dx.doi.org/10.1155/2021/5782578.
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The green beans of 3 Indonesian arabica coffee varieties, namely, ateng, buhun, and sigararutang, were analyzed with 1H NMR-based metabolomics coupled with alpha-glucosidase inhibitory activity assay. These coffees were cultivated in the same geographical conditions. The PLSDA model successfully classified the green coffee beans based on their varieties. To reveal the characteristic metabolites for each coffee variety, S-plot of two-class OPLSDA models was generated and analyzed. Ateng coffee was characterized with trigonelline, sucrose, 5-CQA, and acetic acid. The characteristic metabolites of buhun coffee were citric acid and malic acid. Meanwhile, the most discriminant compound of sigararutang coffee was quinic acid. HCA analysis revealed the lineage relationship of the 3 coffee varieties. Ateng coffee had closer lineage relationship to sigararutang compared to the buhun coffee. Alpha-glucosidase inhibitory activity of the coffee samples did not differ widely. I C 50 values of alpha-glucosidase inhibitory activity of ateng, sigararutang, and buhun coffees were 3.01 ± 0.16 , 3.14 ± 0.20 , and 5.05 ± 0.28 mg/mL, respectively. Although grown in the same geographical conditions, our results revealed that each coffee variety possessed a unique metabolome clarifying the diversity of Indonesian arabica coffees. This study verified that 1H NMR-based metabolomics is an excellence method for discovering the lineage relationship in the samples with different varieties or cultivars.
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Mori, Andre Luiz Buzzo, Marcelo Caldeira Viegas, Maria Amélia Gava Ferrão, Aymbiré Francisco Fonseca, Romário Gava Ferrão, and Marta Toledo Benassi. "Coffee brews composition from coffea canephora cultivars with different fruit-ripening seasons." British Food Journal 122, no. 3 (January 6, 2020): 827–40. http://dx.doi.org/10.1108/bfj-03-2019-0203.
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PurposeThe purpose of this paper is to evaluate the contents of bioactive compounds and/or that of interest for the brew quality (trigonelline, caffeine, total chlorogenic acids and melanoidins), acidity and antioxidant activity (AA) of roasted coffee brews produced with Coffea canephora.Design/methodology/approachCoffee samples corresponded to three cultivars – Diamante ES8112, ES8122 “Jequitibá,” and Centenária ES8132 – with different fruit-ripening seasons (early, medium and late, respectively). The study evaluated five genotypes from each cultivar and coffees were cultivated in two sites, a total of 30 samples.FindingsThe average contents on the coffee brews varied from 1,176 to 1,452 µg mL−1 for caffeine; from 206 to 413 µg mL−1 for trigonelline; from 528 to 942 µg mL−1 for total chlorogenic acids; from 6.8 to 7.8 mg mL−1 for melanoidins; showing total titratable acidity between 1.15 and 1.79 mL of NaOH 0.1 mol L−1 by 20 mL of the brew. AA varied from 6.78 to 8.80 mg of TROLOX mL−1, correlating positively with the contents of caffeine, total chlorogenic acids, melanoidins. Fruit-ripening seasons had no effect on coffee brew composition and AA.Originality/valueThe results presented provide not only a unique analysis of coffee brew from genotypes developed to improve the good agricultural practice and brew quality, but also relevant information that can be extended for research in coffee composition and for the coffee industry.
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Basit, Basit, and Rini Purwatiningsih. "ANALISIS PENDAPATAN USAHATANI KOPI ARABICA (Coffea arabica) DI KECAMATAN SUMBERMANJING WETAN KABUPATEN MALANG." Grafting : Jurnal Ilmiah Ilmu Pertanian 13, no. 2 (September 19, 2023): 66–73. http://dx.doi.org/10.35457/grafting.v13i2.3165.
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This study is intended to determine the income of farmers (Coffea arabica) in Sumbermanjing Wetan District, Malang Regency, and the level of efficiency or feasibility of arabica coffee farming (Coffea arabica) in Sumbermanjing Wetan District, Malang Regency.The analysis method used is farm income analysis and farm efficiency/feasibility analysis. The number of samples in this study was 25 people who were arabica coffee farmers (Coffea arabica) in Sumbermanjing Wetan District, Malang Regency. Data collection using questionnaire method as primary data source and literature related to research. The results of the analysis show that (1) The income of Arabica Coffee Farming (Coffea arabica) in Sumbermanjing District, Malang Regency which is the result of a reduction between the total average revenue (TR) and the total average production cost (TC) of Rp 18.136.800,-. This means that the first hypothesis in this study is true, namely arabica coffee farming (Coffea arabica) in Sumbermanjing Wetan District, Malang Regency, profitable; (2) The R/C ratio of arabica coffee farming (Coffea arabica) in Sumbermanjing Wetan District, Malang Regency is 2,82. Based on the R/C ratio criteria, if the R/C ratio value is more than 1, then the farm is eligible for farming. So, in accordance with these criteria, it can be known that arabica coffee farming (Coffea arabica) in Sumbermanjing Wetan District, Malang Regency is feasible for farming. This means that the second hypothesis in this study is correct, namely usahatani arabica coffee (Coffea arabica) in Sumbermanjing Wetan District, Malang Regency is worth farming.
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Rustandi, Ade. "Automatic Coffee Mixer Simulator with Tunning PID Methode on LabVIEW." Telekontran : Jurnal Ilmiah Telekomunikasi, Kendali dan Elektronika Terapan 4, no. 2 (July 23, 2019): 25–34. http://dx.doi.org/10.34010/telekontran.v4i2.1887.
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Abstract - Coffee is a drink that many people consume as an encouraging and casual meal. Coffee consumption can eliminate boredom due to daily activities. Therefore, coffee is very beneficial for people who enjoy coffee. But in serving doses of making coffee drinks in stalls or cafes still use manual methods, so the dose of coffee is not right. Every time you make a large amount of coffee drinks there may be several coffee drinks with different flavors. Therefore an automatic coffee maker is made so that the resulting coffee drink has the same taste. The system design for automatic coffee drink makers uses the LabVIEW application program, with the PID controller method to get the coffee content that you want to serve. The parameters of the content to be regulated are coffee, milk and sugar by setting the value of Kp = 398.52; Ki= 3.06; and Kd= 0.765. By setting a point, the value of the mixed content will remain stable as desired. Keyword : PID, Tunning PID, Coffe Mixer Simulation, LabVIEW, PID simulation, Coffe Mixer PID