DOI: 10.11118/978-80-7701-100-6-0286

ZMĚNY FYZIKÁLNÍCH VLASTNOSTÍ KÁVOVÝCH ZRN V PRŮBĚHU PRAŽENÍ A JEJICH SENZORICKÉ HODNOCENÍ

CHANGES IN THE PHYSICAL PROPERTIES OF COFFEE BEANS DURING ROASTING AND THEIR SENSORY EVALUATION

Barbora Odehnalová¹, Šárka Nedomová¹, Veronika Božena Hendrychová¹, Andrea Roztočilová¹, Adam Kovál¹

¹ Ústav technologie potravin, Agronomická fakulta, Mendelova univerzita v Brně, Zemědělská 1665/1, 613 00 Brno, Česká republika

This study deals with the evaluation of the influence of the physical and mechanical properties of roasted coffee beans on their sensory parameters. Coffee beans of the botanical species Coffea arabica and Coffea canephora, processed by the natural and washed methods, were analyzed. Roasting was carried out at a temperature of 200 °C for 10, 15, and 20 minutes. For individual samples, geometric characteristics, weight, density, and bean shape index were determined. Sensory evaluation of whole roasted beans included the assessment of color, roasting uniformity, and the intensity of the aroma of dry beans using a point scale. The results demonstrated that increasing roasting time led to volumetric expansion of the beans and a simultaneous decrease in their weight, while the extent of these changes was significantly influenced by the botanical species and the post-harvest processing method. More pronounced geometric changes were recorded in Coffea arabica beans, especially in the washed variant, whereas Coffea canephora beans exhibited higher structural stability and a lower degree of expansion. Sensory analysis confirmed a significant effect of roasting time on color intensity and roasting uniformity, with higher homogeneity generally achieved in beans processed by the washed method.

Keywords: coffee, structure, quality

pages: 286-291, online: 2026