DESIGN, FABRICATION AND PERFORMANCE EVALUATION OF A COFFEE BEAN

(Coffea sp) ROASTER

DONNA GRACE MARIE O. POSTRANO

THESIS MANUSCRIPT SUBMITTED TO THE FACULTY OF THE DEPARTMENT OF

AGRICULTURAL ENGINEERING, COLLEGE OF AGRICULTURE AND
RELATED SCIENCES, UNIVERSITY OF SOUTHEASTERN
PHILIPPINES, TAGUM-MABINI CAMPUS, APOKON,
TAGUM CITY, DAVAO DEL NORTE PROVINCE
IN PARTIAL FULFILLMENT OF THE
REQUIREMENTS FOR THE
DEGREE OF

BACHELOR OF SCIENCE IN AGRICULTURAL ENGINEERING

JULY 2019
 APPROVAL SHEET

The manuscript attached hereto, entitled “DESIGN, FABRICATION AND

PERFORMANCE EVALUATION OF A COFFEE BEAN (Coffea sp.) ROASTER”, prepared
and submitted by DONNA GRACE MARIE O. POSTRANO, in partial fulfillment of the
requirements for the degree of Bachelor of Science in Agricultural Engineering hereby
accepted

IRENEO P. AMPLAYO SHEILA C. COGAY

Panel Member Panel Member

________________________ _______________________
Date Signed Date Signed

BEN-HUR C. RAFOSALA
Adviser

________________________
Date Signed

Accepted as partial fulfillment of the requirements for the degree of Bachelor of

Science in Agricultural Engineering

SHEILA C. COGAY
Program Head, BSAE

________________________
Date Signed

CESAR A. LIMBAGA, JR.

Dean, CARS

______________________
Date Signed
 ACKNOWLEDGEMENT

The researcher would like to express her sincerest and deepest gratitude to the

following persons who helped her finish this study:

First and foremost, to God as her Great Provider, her Comfort and as her Father. To

her family, most especially to her parents, Mr. and Mrs. Alejo C. Postrano who made

innumerable sacrifices and prolonged their patience, their love, understanding, concern,

prayers, encouragement, and unending support financially and emotionally and to her sibling,

Dave Anthony O. Postrano for the support towards the completion of this study.

To Dr. Ben-Hur C. Rafosala, researcher’s adviser for his proper guidance, non-stop

consultation, continuous encouragement, constructive criticism, and untiring enthusiasm in

helping the researcher.

To her panelists, Dr. Ireneo P. Amplayo and Engr. Sheila C. Cogay who also shared

their knowledge, gave advice and helped the researcher in improving her study.

To her best friend, Besh Jennifer Alameda for always cheering her up in every

challenge she faced. For being there in every ups and downs and for helping her in any way

possible and to her close friends, TEAM BORING, Bonsai, Kristoi, Loy, and especially Ajuma

who has a great contribution in helping her with the data analysis and during the conduct of

the study.

To her friends and classmates, Jenny, Pakner, Janjan tambok, Couzy Ann, Woobs

Keri, Buko, Romy, Chacha, Cedfrey, Ryan, Crown Prince James, Crown Princess Mavel,

Dodong Wendy, Unnie Jade, Co-goddess Kwinbee, and the Dismas twins for the moral

support and for making the researcher’s student life wonderful.

 ABSTRACT

POSTRANO, DONNA GRACE MARIE O., University of Southeastern Philippines,

Tagum- Mabini Campus, Apokon, Tagum City, Province of Davao del Norte June 2018.

“Design, Fabrication, and Performance Evaluation of a Coffee Bean (Coffea sp)

Roaster”

Adviser: ENGR. BEN-HUR C. RAFOSALA, PHD

This study was conducted to design, construct, and evaluate the performance of a

coffee bean roaster. This machine would help the small scale coffee growers to reduce time

and effort of roasting their own product or selling their unroasted coffee beans directly in a

lower price. The performance of coffee beans when roasted was evaluated in terms of

capacity, efficiency, and quality in roasting based on its aroma, color, and taste.

The study focused only on one factor which was the rpm of the machine. Every

treatment was replicated three (3) times and 1kg of coffee beans was used in every

replication. The treatments applied to this study were the 22rpm, the 32rpm and the 42rpm.

Among these treatments the 42rpm significantly increased the roasting rate having an

average of 82.70000 while the 22rpm and 32rpm both yields insignificant effect with a mean

value of 61.96667 and 70.7333, respectively. A taste evaluation through a committee of 5

people were conducted to identify the effect of the treatment applied to the coffee beans. The

22rpm significantly had the highest average score with 3.5, while the 32rpm and the 42rpm

have average score of 3.05 and 2.6 respectively. Cost estimate for the machine was also

performed resulting to BCR of 1.40 which means that the designed machine is economically

feasible.
 TABLE OF CONTENTS

TITLE PAGE

TITLE PAGE i
APPROVAL SHEET ii
ACKNOWLEDGEMENT iii
TABLE OF CONTENTS iv
LIST OF TABLES vi
LIST OF FIGURES vii
LIST OF APPENDIX TABLES viii
LIST OF APPENDIX FIGURES ix
ABSTRACT xi

INTRODUCTION 1
Objectives of the Study 3

REVIEW OF RELATED LITERATURES 4

Coffee Description 4
Harvesting 5
Processing 5
Roasting of coffee beans 6
Roaster Drum Speed 9
Physicochemical Characteristics of Roasted Coffee 10
Coffee Flavor 10
Moisture 11
Temperature 12
Coffee Production Trends 12
Global Production 12
Domestic Production 13
Existing coffee roasting machines 14
Definition of terms 16

MATERIALS AND METHOD 17

Duration and Location of the Study 17
Procedural Framework of the Study 17
Conceptual Framework of the Study 18
Gathering of Materials 19
Computation of Drum speed 20
Operating Procedure 20
Testing and Evaluation 21
Pretesting 21
 Testing 21
Data Gathered 22
Preparation and Performance Evaluation 22
Testing 22
Methods of Determining Roasting Efficiency 23
Experimental Design 23
Statistical Tool 23
Calculation on Performance Evaluation 24
Roasting Efficiency of the Machine 24
Sensory Evaluation 24
Economic Evaluation of Coffee Bean Roaster 25
Benefit Cost Ratio 26
RESULTS AND DISCUSSIONS 27
Actual Roasting Operation 27
Roasting Efficiency 28
Statistical Interpretation of Data 29
Roasting Efficiency 29
Evaluation of Colo/Appearance, Aroma, Taste of the Ground
Coffee Beans 30
Cost Estimate of a Coffee Bean Roaster 30
SUMMARY, CONCLUSION AND RECOMMENDATION 33
LITERATURE CITED 35
APPENDICES 36
 LIST OF TABLES

TABLE TITLE PAGE

1 Treatment and Performance parameter 24

2 Mean Scale and Descriptive Interpretation of the Questionnaire 25

3 Test Result Sheet of Coffee Roaster Tested in Three Level of RPM 30

4 Cost and Return Estimate of Coffee Bean Roaster 33

 LIST OF FIGURES

FIGURE TITLE PAGE

1 A Matured Coffee Fruit 4

2 Chemical composition of green, roasted, and brewed coffee 6

3 Coffee Flavor Wheel 11

4 Procedural Framework 18

5 Conceptual Framework of the Research Study 19

6 Conceptual Design During Fabrication 20

7 Perspective View of the Machine 22

8 Preliminary Roasted Beans 23

9 Machine Parts 28

10 The Actual Roasting Operation 29

 LIST OF APPENDIX TABLES

APPENDIX TITLE PAGE

TABLE NO.

1A ANOVA of Roasted Coffee Beans 38

2A Tukey’s Studentized Range Test for Roasting Efficiency 38

3A Results of the Sensory Evaluation (Liquid Test) 39

4A Results of the Sensory Evaluation (Dry Test) 41

5A Effect of Roasting into the Coffee based on the Mean Score

Average of the Treatments 42

6A Bill of Materials 43

7A Basic Assumptions of Economic Roaster 44

 LIST OF FIGURES IN APPENDICES

FIGURE TITLE PAGE

1B Treatments 45

2B Documention 45

3B Sensory Evaluators of the Roasted Coffee Beans 47

4B Questionnaire used in the Study 48