Optimization of roasting conditions for high-quality Arabica coffee

Central Composite Design (CCD) was used to optimize roasting conditions (temperature and time) for Arabica coffee beans. Current method of roasting was able to give good quality beans in term of flavour but the formation of acrylamide was not studied. In this study, optimization based on high quantity of flavour compounds (pyrazines) with low level of acrylamide resulted in roasting temperature of 167°C for 22 minutes. The coffee beans produced using the optimized conditions have the following characteristics: flavour compounds: 2,3,5 trimethyl pyrazine (0.48 mg/100 g), 2,3,5,6 tetramethyl pyrazine (0.42 mg/100 g), 2 methyl pyrazine (0.25 mg/100 g) and 2,5 dimethyl pyrazine (0.13 mg/100 g) and low concentration of acrylamide (0.11 mg/100 g) with sensory evaluation of 7.5 from 10 points. This proposed roasting condition will be very useful for coffee manufacturers in order to produce high quality coffee beans.