BIBLIOGRAPHY BAGTILA, BERNABE A. MARCH 2009. ...
BIBLIOGRAPHY
BAGTILA, BERNABE A. MARCH 2009. Effect of the Boiling Duration and
Method of Roasting on the Beverage Quality of Coffee (Coffea Arabica). Benguet State
University, La Trinidad, Benguet.
Adviser: Franklin G. Bawang, MSc
ABSTRACT
The study was conducted to determine the effects of different boiling duration and
method of roasting on the beverage quality of coffee and to determine the appropriate
boiling duration suitable for coffee as a beverage.
The results show that local roasting of coffee prepared as a beverage was
evaluated to be more aromatic than the French roasting but are statistically comparable
with the Italian method of roasting. Significant differences were also noted on the color
preferences where Italian and local roasting were rated by the evaluators as dark brown
in color while French roasting were perceived to be colored light brown. As to its
general acceptability as a beverage, the Italian method of roasting registered the highest
acceptability rating.
The different boiling duration significantly affected the aroma of coffee wherein
coffee beans boiled for six minutes produced a more aromatic beverage than the coffee
beans boiled for 2 and 4 minutes. Coffee beans boiled for 2 and 6 minutes effected a
dark brown color, while coffee boiled for 4 minutes were perceived by the evaluators as
slightly lighter in color.
Beverage from coffee roasted using the Italian method of roasting boiled for 6
minutes were generally favored and more acceptable over the other beverage
preparations.
ii
TABLE OF CONTENTS
Page
Bibliography….…………………………………………………………
i
Abstract ………………………………………………………………..
i
Table of Contents ………………………………………………………
iii
INTRODUCTION
Objectives of the Study ………………………………………….
2
Place and Time of the Study ……………………………………...
2
REVIEW OF LITERATURE
Description of the Plant ..………….………………………………
3
Importance of Coffee Boiling.…………………………………….
3
Effect of Coffee as Beverages on Physical Health ………………
4
MATERIALS AND METHODS
Materials …………………………………………………………..
6
Methods …………………………………………………………..
6
Experimental Design and Treatment …………………………….
6
Evaluation ………………………………………………………..
7
Data Gathering ….. ………………………………………………
7
RESULTS AND DISCUSSION
Aroma Preference ………………………………………………..
10
Color Preference ………………………………………………….
10
General Acceptability …………………………………………….
13
iii
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary …………………………………………………………..
15
Conclusion …………………………………………………………
16
Recommendation ………………………………………………….
16
LITERATURE CITED ……………………………………………………
17
APPENDICES ……………………………………………………………..
18
iv
INTRODUCTION
According to Uichanco (1962), he stated that coffee is an evergreen shrub, and it
is commonly considered as a tree. The coffee of commerce is derived from a plant,
belonging to the genus coffea and family rubiacae. The genus coffea has no less than 40
species of which eight are commercially grown throughout the world. These are the
Arabian coffee, robusta, congo and the Liberian coffee.
Due to the invigorating effect and to some extent, it is medicinal purpose which
explains its utilization, it stimulates respiratory, gastric and renal activities; it assists
during assimilation and digestion; it reduces the amount of blood circulation in the brain.
The coffee plant was first introduced in Pinagtungulan, Lipa and Batangas.
Coffee has a great demand in the market and has a good business promise
(Danguio, 2000). Earlier Versola and Ringor (1981) recommended that coffee
production is good alternative to the declining vegetable industry in the cordillera. It is
one of the precious beverages being consumed by Filipinos.
Attesting to this fact, a few homes from north to south of the country are without
coffee to grace their tables. This shows the popularity of the commodity in the entire
Philippine Archipelago.
This study was conducted as a guide for coffee drinkers on the appropriate
duration that is preferred to satisfy them in taking coffee as beverage. Charles B. Heiser
Jr. (1973); stated that man discovered that certain plant parts of various plants could serve
as man’s chief sources of non-alcoholic beverages. The most significant are coffee, tea,
cacao and mate or Paranguay tea. These plants, all members of different botanical
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
2
families, share an important feature in common, the possession of caffeine or very similar
alkaloid that is responsible for its stimulating properties. Except for cacao these plants
offer man little in the way of nutrition, and tea are not strictly speaking, food plants, they
are extremely important export crops in many parts of the tropical world and figure
prominently in the economic welfare of many countries.
In this regard, coffee drinkers may serve as basis for individuals interested in
knowing which is best acceptable between the boiling duration of Arabica coffee.
Moreover, it may provide valuable information to researchers conducting other studies
with regards to beverage acceptability.
The objectives of the study were to determine the effects of the different boiling
duration and method of roasting on the beverage quality and acceptability of coffee; and
to determine the appropriate boiling duration suitable for coffee as a beverage.
The study was conducted at the Horticulture Department service laboratory,
Benguet State University, La Trinidad, Benguet on January 18, 2008.
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
REVIEW OF LITERATURE
Description of the Plant
Benguet coffee (coffea Arabica) has the best cup quality due to its excellent flavor
and aroma (PCARRD, 1999). The plant is glabrous shrub smaller than liberica and
Robusta trees. The lateral branches are opposite in arrangement. They are averaging 12
to 15 cms. long and about 6 cms wide oval or elliptical, shortly at the base.
(Janick, 1981), stated that the genus coffea is a large one, numbering about 40
species only two of these species have attained commercial importance for the fruit or
berry. C, Arabica (accounting for about 75 percent of the coffee crop), and caffeine-rich
canephora (“robusta” coffee, mainly produced in Africa, and especially suitable for
making “instant” coffees). The species C. Arabica is tetraploid with 44 chromosomes
and is self compatible; all other species are diploid with 22 chromosomes and are
apparently self-incompatible.
Ringor and Versola (1981) stated that coffee Arabica belong to the species of
Erytho coffea, which originated from Ethiopia, it grows 4 to 5 meters high. However, it
may reach a height of up to 10 meters.
Importance of Coffee Boiling
Despite the name boiling, care should be taken not to actually boil coffee or at
least not for too long because that would make it bitter.
The simplest method is to put the ground coffee in a cup, pour hot water over, and
let it stand, cool and allow the grounds to sink to the bottom. This is a traditional method
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
4
for making a cup of coffee that is still used in parts of Indonesia. One should not drink
this to the end unless one wants to “eat” the ground coffee. The advantage of this method
is that it is simple and that the water temperature is just right (Anon, undated).
In the Middle East, North Africa, east Africa, Turkey and Greece, water is placed
all together with finely ground coffee in a narrow-topped pot, called an ibrik (Arabic),
cezve (Turkish), kanaka (Egyptian), bouriki (Greek), or dzezva (Stokavian), and allowed
to briefly come to boil. It is usually drunk sweet, in which case sugar is added to the pot
and boiled with the coffee (Anon, undated).
Boiling is done in order to create the beverage quality of coffee it is usually taken
after boiling or when it is still hot to smell strong aroma.
Boiling coffee is to bring out the aroma and some chemicals extracted by hot
water like non-volatiles taste components and volatile aroma components. Important
non-volatiles are caffeine, chlorogenic acids, amino acids, carbohydrates, and minerals
and important volatiles or organic acids, aldehydes, esters, and amines. The principal
physiological effects of boiled coffee are produce by caffeine, an alkaloid that acts as a
mild stimulant (Anon, undated).
Effect of Coffee as Beverages on Physical Health
Coffee contains alkaloids, which acts as a stimulant. For this reason, it is often
consumed in the morning and during working hours. Student preparing for examination
will drink coffee late at night to maintain their concentration. Many office workers take a
coffee break when their energy is diminished (Anon, undated).
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
5
Many people drink coffee for its ability to increase short term recall and increase
IQ. It also changes the metabolism of person so that their body burns a higher proportion
of lipids to carbohydrates, which can help athletes avoid muscle fatigue (Anon, undated).
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
MATERIALS AND METHODS
Materials
The materials used in this study were roasted coffee beans (Arabica coffee) which
were taken at the Benguet State University, Marketing Center at La Trinidad, Benguet,
kettle, mugs, sugar, water, tablespoon, frying pan and other needs during the preparation.
Methods
Roasting method. French system of roasting, the beans were roasted until the
natural oil appears on the surface with appearance of dark brown; in the Italian system,
the beans were roasted until they turn almost black in color while in the local system, the
beans were roasted until they turn totally black in color.
Beverage preparation. The roasted coffee bean was boiled following the different
treatments for evaluation. In the system of boiling, when the water reached the boiling
point, the ground coffee beans were boiled following the treatments. The mixture was
three tablespoon of powdered coffee per liter and after boiling in every one eight ounce
of cup was mix to a twenty grams of white sugar.
Experimental Design and Treatment
The experiment was laid out in a completely randomized design (CRD)following
factorial arrangements with roasting method as Factor A and boiling duration as Factor B.
Factor A – Method of Roasting
Factor B – Boiling Duration
Code
Code
R1 – French roasting
B1 – 2 minutes
R2 – Italian roasting
B2 - 4 minutes
R3 – local roasting
B3 – 6 minutes
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
7
Evaluation
The evaluators or taster should have not smoked or drunk any beverage and taken
any form of snacks prior to the taste test. After testing one treatment, the evaluator will
drunk water to remove the taste of the other treatment tasted prior to testing the next
treatments. The evaluator was composed of adults, the age ranging from 20 years old and
above. They were chosen at random so that there were thirty evaluators.
Data Gathering
The data gathered were as follows:
1. Beverage Qualities
a. Aroma
Scale
Description
4
Strong aroma
3
Moderate aroma
2
Slight aroma
1
Poor aroma
b. Color
Scale
Description
4
Black
3
Very dark brown
2
Dark brown
1
Light brown
2. General Acceptability
4 - like very much
3 – like moderately
2 - dislike moderately
1 – dislike very much
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
RESULTS AND DISCUSSION
Aroma Preference
Effect of kinds of roasting. Table 1 show significant differences on the aroma of
coffee as influenced by the different method of roasting. Numerically, local roasting of
coffee beans was rated by the evaluators to be more aromatic than French roasting but is
statistically comparable with the Italian roasting. Based on the findings, the result may
imply that local roasting of coffee beans results to stronger aroma than French and Italian
roasting. The above results agrees with the findings of Salupen (2003) in her study
wherein she found out that local roasting enhanced better aromatic characteristics when
prepared as a beverage.
Effect of boiling duration. Statistical analysis showed no significant influence of
the boiling duration on the aroma rating of coffee. However, numerical results revealed
that local roasting of coffee boiled for 6 minutes gave the highest aroma rating followed
by coffee boiled for 2 minutes. The least rating was obtained on the boiling duration of 4
minutes.
The result suggests that boiling duration in local roasting of coffee for 6 minutes
tend to enhance better aromatic characteristics because based on the results, most of the
evaluators preferred coffee having a 6 minutes boiling duration over the other treatments.
Interaction effect. Significant interaction was observed between roasting and
boiling duration of coffee in so far as the aroma of coffee beverage is concerned. (Fig.
1).
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
9
Table 1. Aroma
TREATMENT
MEAN*
Factor A
R1 – French roasting
2.16b
R2 - Italian roasting
2.76a
R3 – Local roasting
2.98a
Factor B -Boiling duration
B1 – 2 minutes
2.58a
B2 - 4 minutes
2.56a
B3 – 6 minutes
2.74a
Means followed by a common letter are not significantly different at 3% level of DMRT
*Rating scale and description: 4 - strong; 3 – moderate; 2 – slight and 1 – poor
Result showed that coffee preparation produced from local roasting with a boiling
duration of 6 minutes was perceived by the evaluators as having the best aroma over the
French roasting boiled for 2, 4 and 6 minutes respectively. However, the Italian method
of roasting was comparable with the local method of roasting. Likewise, the local
method of roasting boiled for 6, 4 and 2 minutes were not significantly different with the
coffee boiled using the Italian roasting with same boiling durations.
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
10
Figure 1. Aroma
Color Preference
Effect of the methods of roasting. The color rating of coffee beverage as affected
by the different methods of roasting is shown in Table 2. Results revealed that there were
significant differences between the methods of roasting of coffee as a beverage. Italian
and local roasting were rated by the evaluators as dark brown in color while French
roasting were perceived to be colored light brown suggesting that Italian and local
roasting tend to effect color change. The result further suggests that there is color change
of coffee beans when processed and prepared as a beverage.
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
11
Effect of boiling duration. Table 2 presents the color rating of coffee as affected
by the different boiling durations. Result showed that there were significant influences of
the different boiling durations on the color of coffee such that the evaluators rated the
coffee boiled for 6 minutes to be dark brown in color as compared to the coffee boiled for
2 minutes and 4 minutes, wherein it was rated to be light brown in color although both
treatments are comparable with each other.
Table 2. Color
TREATMENT
MEAN*
Factor A
R1 – French roasting
1.44b
R2 – Italian roasting
2.25a
R3 – Local roasting
2.31a
Factor B -Boiling duration
B1 – 2 minutes
1.91b
B2 – 4 minutes
1.86b
B3 – 6 minutes
2.23a
Means followed by a common letter are not significantly different at 5% level of DMRT
*Rating scale and description: 4 - black; 3 – very dark brown; 2 – dark brown and 1 –
light brown.
Interaction Effect. Significant interactions were noted between the methods of
roasting and boiling durations of coffee as far as the beverage color is concerned. Figure
2 showed that the coffee beverage prepared and boiled from the different boiling
durations using the Italian roasting were not significantly different with the preparation of
coffee beverage using the Italian roasting. While the local and Italian method of roasting
was significantly different with the French method of roasting. However, the coffee
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
12
beans boiled for 4 minutes were perceived by the evaluators as slightly lighter in color as
compared with the coffee beans boiled for the different boiling duration using both the
local and Italian roasting. The French roasting was observed to have produced the
lightest color with regards to the method of roasting and boiling durations.
Figure 2. Color
General Acceptability
Effect of the methods of roasting. Table 3 shows the general acceptability rating
of coffee beans prepared as a beverage as affected by the different methods of roasting.
The result indicates that Italian roasting registered the highest numerical acceptability
rating but statistically comparable with the local roasting. Based on the taste test
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
13
evaluation, it is very evident that Italian roasting of coffee is more acceptable and much
preferred than French and local roasting as far as the evaluators are concerned.
Effect of boiling duration. The general acceptability of coffee as affected by the
different boiling duration is shown in Table 3. The boiling durations did not significantly
affected the general acceptability as was rated by the evaluators. However, numerical
results showed that the coffee beans boiled for 6 minutes was more acceptable for the
evaluators as compared to the coffee beans boiled for 4 and 2 minutes.
Table 3. General acceptability
TREATMENT
MEAN*
Factor A
R1 – French roasting
2.57b
R2 – Italian roasting
2.96a
R3 - Local roasting
2.86a
Factor B - Boiling duration
B1 – 2 minutes
2.74a
B2 – 4 minutes
2.78a
B3 – 6 minutes
2.87a
Means followed by a common letter are not significantly different at 5% level of DMRT
*Rating scale and description: 4 – like; 3 – like moderately; 2 – dislike moderately and 1
– dislike very much
Interaction Effect. There were significant differences that were observed between
roasting and boiling duration in so far as the general acceptability is concerned. (Fig. 3).
The local roasting and Italian roasting did not differ significantly with each other
despite the boiling duration as perceived by the evaluators. However, the coffee beans
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
14
roasted using French method that was boiled for 2 and 4 minutes significantly differed
with the other treatments combinations.
Based on the results, it was found out that the Italian method of roasting coffee
beans boiled for 4 and 6 minutes were generally preferred by the evaluators.
Figure 3. General Acceptability
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
The study was conducted at Benguet State University, La Trinidad, Benguet from
January 18, 2008 to determine the effects of different boiling duration and method of
roasting on the beverage quality of coffee and to determine the appropriate boiling
duration suitable for coffee if prepared as a beverage.
The result shows that local roasting of coffee was significantly more aromatic
than the French method of roasting but statistically comparable with the Italian roasting.
However, beverage prepared from Italian and local roasting were evaluated by the
panelist to be dark brown in appearance, and French roasting were rated to be light brown
in color. There was a slight significant difference on the beverage acceptability rating.
Likewise, numerically, Italian roasting registered the highest acceptability rating over
French and local roasting.
Roasted coffee beans boiled for 6 minutes registered the highest aroma rating of
coffee followed by the coffee beans roasted and boiled for 2 minutes. The least rating
was obtained with boiling duration of 4 minutes. Likewise, significant effects of the
boiling duration were observe on the color of coffee wherein roasted coffee beans boiled
for 6 minutes was rated to be dark brown in color while coffee beans boiled for 2 and 4
minutes yielded a light brown appearance. Nevertheless, coffee boiled for 6 minutes had
the best acceptability followed by roasted beans boiled for 2 and 4 minutes.
Local roasting with a boiling duration of 6 minutes produced the most aromatic
beverage; while local roasting boiled for 2 and 4 minutes was rated the least aromatic
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
16
with the lowest rating. Likewise, French and locally roasted coffee beans and boiled for
2 and 4 minutes did not significantly differed much. The beverage prepared from local
roasting and was boiled for 6 minutes was rated by the evaluators to be dark brown in
color while the coffee beans roasted thru French and Italian method of roasting that was
boiled for 2 and 4 minutes had a light brown in color. Italian and local roasting boiled
for 6 minutes was significantly rated by the evaluators as the most preferred beverage,
while coffee beans prepared by French roasting boiled for 2 and 4 minutes were rated to
be disliked very much.
Conclusion
Based on the result of the study, it is concluded that coffee roasted using local
roasting could be used as a beverage. The Italian and local roasting of coffee beans are
more aromatic than French roasted coffee beans but in terms of acceptability, the coffee
beans boiled for 6 minutes using the Italian method of roasting is more accepted by the
evaluators over the other treatments. In terms of color, the Italian and local method of
roasting enhanced darker brown color while the French roasting effected a lighter brown
color when the coffee beans was prepared as a beverage.
Recommendation
Based on the proceeding results and discussions it is recommended that Italian
method of roasting with a boiling duration of 6 minutes will produce an aromatic and
acceptable coffee beverage.
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
LITERATURE CITED
CASTILLO, P.C. 1969. Post war trends in the production, consumption and price of
coffee. Unpublished MS thesis, UPCA. Pp. 2-4.
CRESCENCIA, R.P. 1979. The National Cacao, Coffee and Tea Research Program.
UPLB Laguna, PCARRD. Pp. 1-60.
DANGUID, C.T. 2000. Incidence of coffee in Bantay, Tabuk, Kalinga. Unpublished
Undergraduate thesis. Benguet State University, Pp. 2-3.
HEISER, CHARLES B. JR. 1973. Seed to Civilization. The story of man’s food. W.H.
Freeman and Company. San Francisco. Pp. 182-184.
JANICK, JULES. 1981. Plant Science: An Introduction to World Crops. W.H.
Freeman and Company New York. Pp. 607-608.
PHILIPPINE COUNCIL FOR AGRICULTURE RESOURCE RESEARCH
DEVELOPMENT (PCARRD, 1979). The Philippine recommends for coffee.
Laguna. Pp. 3-39.
RINGOR, J.C. and E.A. VERSOLA. 1981. Arabica coffee production technical
information bulletin No. 2 Bureau. Baguio City. Pp. 1-2.
SALUPEN, F. 2003. Beverage acceptability of brewed Arabica coffee among five age
group as affected by the three method of roasting.
UICHANCO, L.B. 1962. Philippine Agriculture. Field crops. College of Agriculture
UPLB, Laguna. Pp.354-362.
_____________________. Undated en. Wikipedia. Org/wiki/coffee preparation.
_____________________. Undated. www.vetty.com/wpcd/wp/c/coffee.htm.
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
APPENDICES
Appendix 1. Aroma
Analysis of Variance
SOURCE OF
DEGREE OF SUM OF
MEAN SUM COMPUTED
Pr > F
VARIATION
FREEDOM
SQUARES
OF SQUARES
F
Model
8
35.866
4.483
5.55
0.0001
Roast
2
33.266
16.633
20.59
0.0001
Boil
2
1.688
0.844
1.05
0.3530
Roast * Boil
4
0.911
0.227
0.28
0.8845
Error
261
210.833
0.807
CORRECTED
TOTAL
269
216.700
R – square
C. V.
Root MSE
Y1 MEAN
0.145
34.130
0.898
2.633
Appendix Table 2. Color
Analysis of Variance
SOURCE OF
DEGREE OF SUM OF
MEAN SUM COMPUTED
Pr > F
VARIATION
FREEDOM
SQUARES
OF SQUARES
F
Model
8
52.696
6.587
8.50
0.0001
Roast
2
42.362
21.181
27.33
0.0001
Boil
2
7.207
3.603
4.65
0.0104
Roast * Boil
4
3.125
0.781
1.01
0.4037
Error
261
202.300
0.775
CORRECTED
TOTAL
269
254.996
R – square
C. V.
Root MSE
Y1 MEAN
0.206
43.938
0.880
2.003
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
19
Appendix Table 3. General Acceptability
Analysis of Variance
SOURCE OF
DEGREE OF SUM OF
MEAN SUM COMPUTED
Pr > F
VARIATION
FREEDOM
SQUARES
OF SQUARES
F
Model
8
8.896
1.112
1.47
0.0511
Roast
2
3.670
3.670
6.49
0.0018
Boil
2
0.414
0.414
0.73
0.4814
Roast * Boil
4
0.725
0.181
0.32
0.8640
Error
261
147.700
0.565
CORRECTED
TOTAL
269
156.596
R – square
C. V.
Root MSE
Y1 MEAN
0.056
26.831
0.752
2.803
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
BAGTILA, BERNABE A. MARCH 2009. Effect of the Boiling Duration and
Method of Roasting on the Beverage Quality of Coffee (Coffea Arabica). Benguet State
University, La Trinidad, Benguet.
Adviser: Franklin G. Bawang, MSc
ABSTRACT
The study was conducted to determine the effects of different boiling duration and
method of roasting on the beverage quality of coffee and to determine the appropriate
boiling duration suitable for coffee as a beverage.
The results show that local roasting of coffee prepared as a beverage was
evaluated to be more aromatic than the French roasting but are statistically comparable
with the Italian method of roasting. Significant differences were also noted on the color
preferences where Italian and local roasting were rated by the evaluators as dark brown
in color while French roasting were perceived to be colored light brown. As to its
general acceptability as a beverage, the Italian method of roasting registered the highest
acceptability rating.
The different boiling duration significantly affected the aroma of coffee wherein
coffee beans boiled for six minutes produced a more aromatic beverage than the coffee
beans boiled for 2 and 4 minutes. Coffee beans boiled for 2 and 6 minutes effected a
dark brown color, while coffee boiled for 4 minutes were perceived by the evaluators as
slightly lighter in color.
Beverage from coffee roasted using the Italian method of roasting boiled for 6
minutes were generally favored and more acceptable over the other beverage
preparations.
ii
TABLE OF CONTENTS
Page
Bibliography….…………………………………………………………
i
Abstract ………………………………………………………………..
i
Table of Contents ………………………………………………………
iii
INTRODUCTION
Objectives of the Study ………………………………………….
2
Place and Time of the Study ……………………………………...
2
REVIEW OF LITERATURE
Description of the Plant ..………….………………………………
3
Importance of Coffee Boiling.…………………………………….
3
Effect of Coffee as Beverages on Physical Health ………………
4
MATERIALS AND METHODS
Materials …………………………………………………………..
6
Methods …………………………………………………………..
6
Experimental Design and Treatment …………………………….
6
Evaluation ………………………………………………………..
7
Data Gathering ….. ………………………………………………
7
RESULTS AND DISCUSSION
Aroma Preference ………………………………………………..
10
Color Preference ………………………………………………….
10
General Acceptability …………………………………………….
13
iii
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary …………………………………………………………..
15
Conclusion …………………………………………………………
16
Recommendation ………………………………………………….
16
LITERATURE CITED ……………………………………………………
17
APPENDICES ……………………………………………………………..
18
iv
INTRODUCTION
According to Uichanco (1962), he stated that coffee is an evergreen shrub, and it
is commonly considered as a tree. The coffee of commerce is derived from a plant,
belonging to the genus coffea and family rubiacae. The genus coffea has no less than 40
species of which eight are commercially grown throughout the world. These are the
Arabian coffee, robusta, congo and the Liberian coffee.
Due to the invigorating effect and to some extent, it is medicinal purpose which
explains its utilization, it stimulates respiratory, gastric and renal activities; it assists
during assimilation and digestion; it reduces the amount of blood circulation in the brain.
The coffee plant was first introduced in Pinagtungulan, Lipa and Batangas.
Coffee has a great demand in the market and has a good business promise
(Danguio, 2000). Earlier Versola and Ringor (1981) recommended that coffee
production is good alternative to the declining vegetable industry in the cordillera. It is
one of the precious beverages being consumed by Filipinos.
Attesting to this fact, a few homes from north to south of the country are without
coffee to grace their tables. This shows the popularity of the commodity in the entire
Philippine Archipelago.
This study was conducted as a guide for coffee drinkers on the appropriate
duration that is preferred to satisfy them in taking coffee as beverage. Charles B. Heiser
Jr. (1973); stated that man discovered that certain plant parts of various plants could serve
as man’s chief sources of non-alcoholic beverages. The most significant are coffee, tea,
cacao and mate or Paranguay tea. These plants, all members of different botanical
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
2
families, share an important feature in common, the possession of caffeine or very similar
alkaloid that is responsible for its stimulating properties. Except for cacao these plants
offer man little in the way of nutrition, and tea are not strictly speaking, food plants, they
are extremely important export crops in many parts of the tropical world and figure
prominently in the economic welfare of many countries.
In this regard, coffee drinkers may serve as basis for individuals interested in
knowing which is best acceptable between the boiling duration of Arabica coffee.
Moreover, it may provide valuable information to researchers conducting other studies
with regards to beverage acceptability.
The objectives of the study were to determine the effects of the different boiling
duration and method of roasting on the beverage quality and acceptability of coffee; and
to determine the appropriate boiling duration suitable for coffee as a beverage.
The study was conducted at the Horticulture Department service laboratory,
Benguet State University, La Trinidad, Benguet on January 18, 2008.
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
REVIEW OF LITERATURE
Description of the Plant
Benguet coffee (coffea Arabica) has the best cup quality due to its excellent flavor
and aroma (PCARRD, 1999). The plant is glabrous shrub smaller than liberica and
Robusta trees. The lateral branches are opposite in arrangement. They are averaging 12
to 15 cms. long and about 6 cms wide oval or elliptical, shortly at the base.
(Janick, 1981), stated that the genus coffea is a large one, numbering about 40
species only two of these species have attained commercial importance for the fruit or
berry. C, Arabica (accounting for about 75 percent of the coffee crop), and caffeine-rich
canephora (“robusta” coffee, mainly produced in Africa, and especially suitable for
making “instant” coffees). The species C. Arabica is tetraploid with 44 chromosomes
and is self compatible; all other species are diploid with 22 chromosomes and are
apparently self-incompatible.
Ringor and Versola (1981) stated that coffee Arabica belong to the species of
Erytho coffea, which originated from Ethiopia, it grows 4 to 5 meters high. However, it
may reach a height of up to 10 meters.
Importance of Coffee Boiling
Despite the name boiling, care should be taken not to actually boil coffee or at
least not for too long because that would make it bitter.
The simplest method is to put the ground coffee in a cup, pour hot water over, and
let it stand, cool and allow the grounds to sink to the bottom. This is a traditional method
Effect of the Boiling Duration and Method of Roasting on the Beverage
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4
for making a cup of coffee that is still used in parts of Indonesia. One should not drink
this to the end unless one wants to “eat” the ground coffee. The advantage of this method
is that it is simple and that the water temperature is just right (Anon, undated).
In the Middle East, North Africa, east Africa, Turkey and Greece, water is placed
all together with finely ground coffee in a narrow-topped pot, called an ibrik (Arabic),
cezve (Turkish), kanaka (Egyptian), bouriki (Greek), or dzezva (Stokavian), and allowed
to briefly come to boil. It is usually drunk sweet, in which case sugar is added to the pot
and boiled with the coffee (Anon, undated).
Boiling is done in order to create the beverage quality of coffee it is usually taken
after boiling or when it is still hot to smell strong aroma.
Boiling coffee is to bring out the aroma and some chemicals extracted by hot
water like non-volatiles taste components and volatile aroma components. Important
non-volatiles are caffeine, chlorogenic acids, amino acids, carbohydrates, and minerals
and important volatiles or organic acids, aldehydes, esters, and amines. The principal
physiological effects of boiled coffee are produce by caffeine, an alkaloid that acts as a
mild stimulant (Anon, undated).
Effect of Coffee as Beverages on Physical Health
Coffee contains alkaloids, which acts as a stimulant. For this reason, it is often
consumed in the morning and during working hours. Student preparing for examination
will drink coffee late at night to maintain their concentration. Many office workers take a
coffee break when their energy is diminished (Anon, undated).
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
5
Many people drink coffee for its ability to increase short term recall and increase
IQ. It also changes the metabolism of person so that their body burns a higher proportion
of lipids to carbohydrates, which can help athletes avoid muscle fatigue (Anon, undated).
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
MATERIALS AND METHODS
Materials
The materials used in this study were roasted coffee beans (Arabica coffee) which
were taken at the Benguet State University, Marketing Center at La Trinidad, Benguet,
kettle, mugs, sugar, water, tablespoon, frying pan and other needs during the preparation.
Methods
Roasting method. French system of roasting, the beans were roasted until the
natural oil appears on the surface with appearance of dark brown; in the Italian system,
the beans were roasted until they turn almost black in color while in the local system, the
beans were roasted until they turn totally black in color.
Beverage preparation. The roasted coffee bean was boiled following the different
treatments for evaluation. In the system of boiling, when the water reached the boiling
point, the ground coffee beans were boiled following the treatments. The mixture was
three tablespoon of powdered coffee per liter and after boiling in every one eight ounce
of cup was mix to a twenty grams of white sugar.
Experimental Design and Treatment
The experiment was laid out in a completely randomized design (CRD)following
factorial arrangements with roasting method as Factor A and boiling duration as Factor B.
Factor A – Method of Roasting
Factor B – Boiling Duration
Code
Code
R1 – French roasting
B1 – 2 minutes
R2 – Italian roasting
B2 - 4 minutes
R3 – local roasting
B3 – 6 minutes
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
7
Evaluation
The evaluators or taster should have not smoked or drunk any beverage and taken
any form of snacks prior to the taste test. After testing one treatment, the evaluator will
drunk water to remove the taste of the other treatment tasted prior to testing the next
treatments. The evaluator was composed of adults, the age ranging from 20 years old and
above. They were chosen at random so that there were thirty evaluators.
Data Gathering
The data gathered were as follows:
1. Beverage Qualities
a. Aroma
Scale
Description
4
Strong aroma
3
Moderate aroma
2
Slight aroma
1
Poor aroma
b. Color
Scale
Description
4
Black
3
Very dark brown
2
Dark brown
1
Light brown
2. General Acceptability
4 - like very much
3 – like moderately
2 - dislike moderately
1 – dislike very much
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
RESULTS AND DISCUSSION
Aroma Preference
Effect of kinds of roasting. Table 1 show significant differences on the aroma of
coffee as influenced by the different method of roasting. Numerically, local roasting of
coffee beans was rated by the evaluators to be more aromatic than French roasting but is
statistically comparable with the Italian roasting. Based on the findings, the result may
imply that local roasting of coffee beans results to stronger aroma than French and Italian
roasting. The above results agrees with the findings of Salupen (2003) in her study
wherein she found out that local roasting enhanced better aromatic characteristics when
prepared as a beverage.
Effect of boiling duration. Statistical analysis showed no significant influence of
the boiling duration on the aroma rating of coffee. However, numerical results revealed
that local roasting of coffee boiled for 6 minutes gave the highest aroma rating followed
by coffee boiled for 2 minutes. The least rating was obtained on the boiling duration of 4
minutes.
The result suggests that boiling duration in local roasting of coffee for 6 minutes
tend to enhance better aromatic characteristics because based on the results, most of the
evaluators preferred coffee having a 6 minutes boiling duration over the other treatments.
Interaction effect. Significant interaction was observed between roasting and
boiling duration of coffee in so far as the aroma of coffee beverage is concerned. (Fig.
1).
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
9
Table 1. Aroma
TREATMENT
MEAN*
Factor A
R1 – French roasting
2.16b
R2 - Italian roasting
2.76a
R3 – Local roasting
2.98a
Factor B -Boiling duration
B1 – 2 minutes
2.58a
B2 - 4 minutes
2.56a
B3 – 6 minutes
2.74a
Means followed by a common letter are not significantly different at 3% level of DMRT
*Rating scale and description: 4 - strong; 3 – moderate; 2 – slight and 1 – poor
Result showed that coffee preparation produced from local roasting with a boiling
duration of 6 minutes was perceived by the evaluators as having the best aroma over the
French roasting boiled for 2, 4 and 6 minutes respectively. However, the Italian method
of roasting was comparable with the local method of roasting. Likewise, the local
method of roasting boiled for 6, 4 and 2 minutes were not significantly different with the
coffee boiled using the Italian roasting with same boiling durations.
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
10
Figure 1. Aroma
Color Preference
Effect of the methods of roasting. The color rating of coffee beverage as affected
by the different methods of roasting is shown in Table 2. Results revealed that there were
significant differences between the methods of roasting of coffee as a beverage. Italian
and local roasting were rated by the evaluators as dark brown in color while French
roasting were perceived to be colored light brown suggesting that Italian and local
roasting tend to effect color change. The result further suggests that there is color change
of coffee beans when processed and prepared as a beverage.
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
11
Effect of boiling duration. Table 2 presents the color rating of coffee as affected
by the different boiling durations. Result showed that there were significant influences of
the different boiling durations on the color of coffee such that the evaluators rated the
coffee boiled for 6 minutes to be dark brown in color as compared to the coffee boiled for
2 minutes and 4 minutes, wherein it was rated to be light brown in color although both
treatments are comparable with each other.
Table 2. Color
TREATMENT
MEAN*
Factor A
R1 – French roasting
1.44b
R2 – Italian roasting
2.25a
R3 – Local roasting
2.31a
Factor B -Boiling duration
B1 – 2 minutes
1.91b
B2 – 4 minutes
1.86b
B3 – 6 minutes
2.23a
Means followed by a common letter are not significantly different at 5% level of DMRT
*Rating scale and description: 4 - black; 3 – very dark brown; 2 – dark brown and 1 –
light brown.
Interaction Effect. Significant interactions were noted between the methods of
roasting and boiling durations of coffee as far as the beverage color is concerned. Figure
2 showed that the coffee beverage prepared and boiled from the different boiling
durations using the Italian roasting were not significantly different with the preparation of
coffee beverage using the Italian roasting. While the local and Italian method of roasting
was significantly different with the French method of roasting. However, the coffee
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
12
beans boiled for 4 minutes were perceived by the evaluators as slightly lighter in color as
compared with the coffee beans boiled for the different boiling duration using both the
local and Italian roasting. The French roasting was observed to have produced the
lightest color with regards to the method of roasting and boiling durations.
Figure 2. Color
General Acceptability
Effect of the methods of roasting. Table 3 shows the general acceptability rating
of coffee beans prepared as a beverage as affected by the different methods of roasting.
The result indicates that Italian roasting registered the highest numerical acceptability
rating but statistically comparable with the local roasting. Based on the taste test
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
13
evaluation, it is very evident that Italian roasting of coffee is more acceptable and much
preferred than French and local roasting as far as the evaluators are concerned.
Effect of boiling duration. The general acceptability of coffee as affected by the
different boiling duration is shown in Table 3. The boiling durations did not significantly
affected the general acceptability as was rated by the evaluators. However, numerical
results showed that the coffee beans boiled for 6 minutes was more acceptable for the
evaluators as compared to the coffee beans boiled for 4 and 2 minutes.
Table 3. General acceptability
TREATMENT
MEAN*
Factor A
R1 – French roasting
2.57b
R2 – Italian roasting
2.96a
R3 - Local roasting
2.86a
Factor B - Boiling duration
B1 – 2 minutes
2.74a
B2 – 4 minutes
2.78a
B3 – 6 minutes
2.87a
Means followed by a common letter are not significantly different at 5% level of DMRT
*Rating scale and description: 4 – like; 3 – like moderately; 2 – dislike moderately and 1
– dislike very much
Interaction Effect. There were significant differences that were observed between
roasting and boiling duration in so far as the general acceptability is concerned. (Fig. 3).
The local roasting and Italian roasting did not differ significantly with each other
despite the boiling duration as perceived by the evaluators. However, the coffee beans
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
14
roasted using French method that was boiled for 2 and 4 minutes significantly differed
with the other treatments combinations.
Based on the results, it was found out that the Italian method of roasting coffee
beans boiled for 4 and 6 minutes were generally preferred by the evaluators.
Figure 3. General Acceptability
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
The study was conducted at Benguet State University, La Trinidad, Benguet from
January 18, 2008 to determine the effects of different boiling duration and method of
roasting on the beverage quality of coffee and to determine the appropriate boiling
duration suitable for coffee if prepared as a beverage.
The result shows that local roasting of coffee was significantly more aromatic
than the French method of roasting but statistically comparable with the Italian roasting.
However, beverage prepared from Italian and local roasting were evaluated by the
panelist to be dark brown in appearance, and French roasting were rated to be light brown
in color. There was a slight significant difference on the beverage acceptability rating.
Likewise, numerically, Italian roasting registered the highest acceptability rating over
French and local roasting.
Roasted coffee beans boiled for 6 minutes registered the highest aroma rating of
coffee followed by the coffee beans roasted and boiled for 2 minutes. The least rating
was obtained with boiling duration of 4 minutes. Likewise, significant effects of the
boiling duration were observe on the color of coffee wherein roasted coffee beans boiled
for 6 minutes was rated to be dark brown in color while coffee beans boiled for 2 and 4
minutes yielded a light brown appearance. Nevertheless, coffee boiled for 6 minutes had
the best acceptability followed by roasted beans boiled for 2 and 4 minutes.
Local roasting with a boiling duration of 6 minutes produced the most aromatic
beverage; while local roasting boiled for 2 and 4 minutes was rated the least aromatic
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
16
with the lowest rating. Likewise, French and locally roasted coffee beans and boiled for
2 and 4 minutes did not significantly differed much. The beverage prepared from local
roasting and was boiled for 6 minutes was rated by the evaluators to be dark brown in
color while the coffee beans roasted thru French and Italian method of roasting that was
boiled for 2 and 4 minutes had a light brown in color. Italian and local roasting boiled
for 6 minutes was significantly rated by the evaluators as the most preferred beverage,
while coffee beans prepared by French roasting boiled for 2 and 4 minutes were rated to
be disliked very much.
Conclusion
Based on the result of the study, it is concluded that coffee roasted using local
roasting could be used as a beverage. The Italian and local roasting of coffee beans are
more aromatic than French roasted coffee beans but in terms of acceptability, the coffee
beans boiled for 6 minutes using the Italian method of roasting is more accepted by the
evaluators over the other treatments. In terms of color, the Italian and local method of
roasting enhanced darker brown color while the French roasting effected a lighter brown
color when the coffee beans was prepared as a beverage.
Recommendation
Based on the proceeding results and discussions it is recommended that Italian
method of roasting with a boiling duration of 6 minutes will produce an aromatic and
acceptable coffee beverage.
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
LITERATURE CITED
CASTILLO, P.C. 1969. Post war trends in the production, consumption and price of
coffee. Unpublished MS thesis, UPCA. Pp. 2-4.
CRESCENCIA, R.P. 1979. The National Cacao, Coffee and Tea Research Program.
UPLB Laguna, PCARRD. Pp. 1-60.
DANGUID, C.T. 2000. Incidence of coffee in Bantay, Tabuk, Kalinga. Unpublished
Undergraduate thesis. Benguet State University, Pp. 2-3.
HEISER, CHARLES B. JR. 1973. Seed to Civilization. The story of man’s food. W.H.
Freeman and Company. San Francisco. Pp. 182-184.
JANICK, JULES. 1981. Plant Science: An Introduction to World Crops. W.H.
Freeman and Company New York. Pp. 607-608.
PHILIPPINE COUNCIL FOR AGRICULTURE RESOURCE RESEARCH
DEVELOPMENT (PCARRD, 1979). The Philippine recommends for coffee.
Laguna. Pp. 3-39.
RINGOR, J.C. and E.A. VERSOLA. 1981. Arabica coffee production technical
information bulletin No. 2 Bureau. Baguio City. Pp. 1-2.
SALUPEN, F. 2003. Beverage acceptability of brewed Arabica coffee among five age
group as affected by the three method of roasting.
UICHANCO, L.B. 1962. Philippine Agriculture. Field crops. College of Agriculture
UPLB, Laguna. Pp.354-362.
_____________________. Undated en. Wikipedia. Org/wiki/coffee preparation.
_____________________. Undated. www.vetty.com/wpcd/wp/c/coffee.htm.
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
APPENDICES
Appendix 1. Aroma
Analysis of Variance
SOURCE OF
DEGREE OF SUM OF
MEAN SUM COMPUTED
Pr > F
VARIATION
FREEDOM
SQUARES
OF SQUARES
F
Model
8
35.866
4.483
5.55
0.0001
Roast
2
33.266
16.633
20.59
0.0001
Boil
2
1.688
0.844
1.05
0.3530
Roast * Boil
4
0.911
0.227
0.28
0.8845
Error
261
210.833
0.807
CORRECTED
TOTAL
269
216.700
R – square
C. V.
Root MSE
Y1 MEAN
0.145
34.130
0.898
2.633
Appendix Table 2. Color
Analysis of Variance
SOURCE OF
DEGREE OF SUM OF
MEAN SUM COMPUTED
Pr > F
VARIATION
FREEDOM
SQUARES
OF SQUARES
F
Model
8
52.696
6.587
8.50
0.0001
Roast
2
42.362
21.181
27.33
0.0001
Boil
2
7.207
3.603
4.65
0.0104
Roast * Boil
4
3.125
0.781
1.01
0.4037
Error
261
202.300
0.775
CORRECTED
TOTAL
269
254.996
R – square
C. V.
Root MSE
Y1 MEAN
0.206
43.938
0.880
2.003
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
19
Appendix Table 3. General Acceptability
Analysis of Variance
SOURCE OF
DEGREE OF SUM OF
MEAN SUM COMPUTED
Pr > F
VARIATION
FREEDOM
SQUARES
OF SQUARES
F
Model
8
8.896
1.112
1.47
0.0511
Roast
2
3.670
3.670
6.49
0.0018
Boil
2
0.414
0.414
0.73
0.4814
Roast * Boil
4
0.725
0.181
0.32
0.8640
Error
261
147.700
0.565
CORRECTED
TOTAL
269
156.596
R – square
C. V.
Root MSE
Y1 MEAN
0.056
26.831
0.752
2.803
Effect of the Boiling Duration and Method of Roasting on the Beverage
Quality of Coffee (Coffea Arabica) / Bernabe A. Bagtila. 2009
Document Outline
- Effect of the Boiling Duration andMethod of Roasting on the Beverage Quality of Coffee (Coffea Arabica).
- BIBLIOGRAPHY
- ABSTRACT
- TABLE OF CONTENTS
- INTRODUCTION
- REVIEW OF LITERATURE
- Description of the Plant
- Importance of Coffee Boiling
- Effect of Coffee as Beverages on Physical Health
- MATERIALS AND METHODS
- Materials
- Methods
- Experimental Design and Treatment
- Evaluation
- Data Gathering
- RESULTS AND DISCUSSION
- Aroma Preference
- Color Preference
- General Acceptability
- SUMMARY, CONCLUSION AND RECOMMENDATION
- Summary
- Conclusion
- Recommendation
- LITERATURE CITED
- APPENDICES