 The importance of roasting for coffee and the problems

of Vietnamese coffee

I-Introduce:
-Coffee (derived from French coffee / kafe /) is a drink made from roasted coffee beans,
obtained from the fruit of coffee.
- As for Vietnamese coffee, we can not fail to mention the Central Highlands, which
contributes to promoting Vietnam's second largest coffee export in the world after Brazil.
-There are two main types of coffee grown in the world: Coffea arabica (Moka &
Catimor) and Coffea canephora (Robusta)
- If Coffea arabica strength of Brazil, Coffea canephora is the strength of Vietnam
*The benefits of drinking coffee:
+There are many antioxidant compound
+ Helps to lose weight
+Good for the heart
+ anticarcinogenic and cirrhosis.
II-How to evaluate coffee?
 Organoleptic rating

Smell:
Sight: Taste:
Evaluation of
+color evaluation +color evaluation
ingredients,fillers
+solid state +solid state
(corn, beans)
+aftertaste +aftertaste

Caffein
Content of
Additives hydratcarbo
n

Content of
metals & targets
Content of
trace physical
chemistry
protein
element
s

Content of
microbiolog Lipit
y
Toxic mold
+Caffein:xanthine alkalcid,If the caffeine is high, it will increase the heart rate and
diuretic
+Content of hydratcacbon:accounts for half of the raw material but does not participate
in water but gives caramel color and flavor
+Content of protein:Not high but play an important role in the process of flavor
formation
+Lipit:is a good solvent for dissolving organic matter
+Toxic mod:Ochratoxin A,Aflatoxin (B1,B2,G1,G2) causing liver cancer
+Metal:Heavy metals such as lead, zinc, mercury ... residues in food with excess levels
will harm the health of consumers, with initial manifestations of chronic poisoning or
cumulative poisoning
+Microbiology:Some strains of microorganisms need to be tightly controlled, which, if
exceeded, will result in the risk of food poisoning.
EX:Staphylococcus aureus(*),E.coli,Samonella

III.Roasted:
-Coffee roasting is the first step to extracting the aroma of coffee beans, but the roasting
process is really important. Why so? Because if the coffee is not roasted properly, the
wonderful aromatic compounds present in the coffee beans will not be extracted, or even
destroyed. Leading to the roasting process is tasting and mixing will not be accurate,
resulting in unpredictable consequences when your cup of coffee to the customer.

Roasted

Light Roast
+yellow, light Medium Roast Brown Roast
Dark Roast
+started brown +dark brown
brown +dark brown to black
+t*:200-220*C +t*:220-230*C
+t*:180-200*C +fragrant sweet +clear taste
+t*:230-245*C
+light scent +most caffeine
+sour reduced +Decaffeinated
+sour +the most bitter
+caffeine reduced +increased bitterness
+lots of caffeine
* The chemical components in coffee
-Roasting times affect coffee reactions, longer coffee roasting times will become more
bitter and loss of aroma significantly, contrary to the short roast times are not eligible to
complete pyrolysis reactions, coffee results with poor sensory properties.
-The roasting process damages dry matter in coffee beans, mainly carbon dioxide
compounds, water and volatiles (products of pyrolysis). Concentrations of substances
such as polysaccharides, sugars, amino acids and chlorine decreased significantly, while
the levels of organic acids and lipids increased. Concentration of caffeine and trigonelline
(N-methyl nicotinic acid) is almost unchanged.
-The chemical composition of roasted coffee can be divided into two groups: volatile
compounds and non-volatile compounds.
 -Non-volatile compounds in roasted coffee include:
  Caffeine contributes to increasing the bitter taste of coffee. Trigonelline and its
two non-volatile derivatives: nicotinic acid (nutritional value) and N-
methylnicotinamide.
  Protein and peptide without Maillard reaction.
  Polysaccharides: namely cellulose, hemicellulose, pectin and arabinogalactan,
which play an important role in the storage of volatile substances.
 Humic acid or melanoidins are the end product of the Maillard reaction between
amino acids and monosaccharides. This is a brown compound, characteristic for
roasted coffee.
  Carboxylic Acid: Mainly citric, malic and acetic acid, which form acidity for
coffee.
 Chlorogenic Acid: Cinnamic, caffeic, ferulic, isoferulic, and sinapic, quinic acid,
all acids formed for acrid coffee.
  Lipid: includes triglycerides, terpenes, tocopherols and sterols, contributing to
the formation of viscosity for coffee.
  Mineral: with potassium (about 40% w / w). Metals such as manganese (10 -
50 ppm), iron (15-40 ppm) and copper (2-5 ppm) can catalyze the reaction
occurring during roasting and storage.

*Coffee varies with temperature

 1.Dark gold stage (above 180*C)
 The coffee beans fall into dark yellow, the shape begins to change, the
volume increases from 20-30%, the grain surface begins to have tendons
emerging. At this moment the scent is like the smell of burning bread, the
smell of burning wood
 2.The stage turns to light brown (above 200*C)
 The coffee's bloat grew rapidly, the aroma passed into the sweet smell of
fruit, like the smell of honey
 3.The stage turns brown (above 200*C-210*C)
 The chemical reactions that occur through the heat start to burn sugar
crystals in the coffee beans produce caramel brown, the smell of malt
sugar more and more clear, this is due to a brown reaction Food under
 the effect of heat is called the Maillard reaction. Through this Maillard
reaction, the food becomes more delicious and begins to turn darker.
 4.First burst stage (about 210*C)
 . Coffee beans vary in form, quality and flavor.
 5.Stage after stopping the explosion (above 220*C)
 At this point, the coffee beans begin to emit more carbon dioxide, so the
smoke is more flammable. space smell of pies, the smell of roasted
specialty ... The weight of coffee beans continue to decrease.
 6.Preparatory stage of second explosion (above 225*C)
 Coffee beans continue to collect heat and larger hatch sizes, especially
coffee beans Moka, volume can increase by over 150%. Chemical
reactions continue to occur in the coffee beans
 7.Phase two detector (above 225*C)
 The coffee beans produce a lot of oil, covering the coffee beans, making
the coffee beans shiny, and looking damp. The aroma becomes more and
more delicate, attractive
 8.Second explosion stage (above 235*C)
 The second explosion arose from the physical breakdown of cellulose
structures in the coffee beans. Each type of coffee beans has different
structures, so this second explosion, depending on the type of coffee we
listen to sound, frequency, and different phonemes.
 9.Stage after stopping the second explosion (above 240*C)
 At this time roasted coffee beans are dark brown, the maximum increase
in volume, large coffee beans, especially coffee beans Moka can increase
the size of nearly double, and weight can be reduced by 20-30% fragrant
aroma as the smoke rises
*Factors affecting coffee
Three factors of the roasting technique: Time, Temperature and Gases are influenced by
three other factors
1. Time:
a. Long enough time for the reactants to react
b. Time is fast enough for coffee beans to bloom without hardening
c. Heat step: is closely related to the temperature in the three stages of roasting (dry
phase, reaction reaction and end stage)

2. Temperature:
a. Species: arabica / robusta / excelsa; Seed / soft seed: geographic area
b. The height of the roasting place, this is like boiling water in the delta, the temperature
is up to 100oC, while the mountains are 96 - 98oC
c. Thermal step: closely related to time in 3 stages of roasting (dry stage, reaction
reaction and end stage)
3. Gases
a. Adjust the heat step
b. Exchanger of Oxygen and Carbondioxide
c. Vacuum dust, eyebrows, silk shell, impurities
 * Varieties of coffee during roasting:
The caramel reaction, the melanoidin reaction, forms dark brown outside and reddish
brown inside the coffee beans.
The aroma of coffee is formed by the reaction of melanoidin to form aromatic complexes,
hydrolysis of hydroquinone, pyrogallol, phenol, caffeine,...

It is also formed from sour acid such as citric acid, malic acid, lactic acid, pyruvic acid,
acetic acid. Bitter is formed from caffeine and the product of caramel and melanoidin
reactions.
** Note:
-Caramel reaction is defined as the de-oxidation process under the action of heat, the
formation of volatile products (Caramel flavor) and the characteristic brown color
(Caramel coloration)
-Melanoidin reaction is the reaction between the reducing sugar or the product of the
sugar breakdown by temperature.
* The mailard reaction is the reaction between sugar and the amino acids involved in
the reaction is protein and glutamic acid.
IV-Reason
-Focus on the domestic market, while the export focus is on the quantity not focused on
quality
-30% of total area is coffee with age over 25 years so low productivity
-The cost of producing 1kg of beans is 3000 but selling is 3800
-depends on the london market
-The solution is to set up a separate fund to improve the weaknesses
V.End
-Before making coffee, take a few minutes to look at the coffee beans in your hand.
Please smell its aroma. Think about the process it has gone through, from the ripe red
beans that have been harvested, and spent a whole lot of time, even crossing the ocean to
reach your hands. Now you can brew coffee. Enjoy it with every sensation on your body.
Câu hỏi
Caffeine, which already contains a distinct and characteristic bitterness, is tested at 75-155 mg / L
(60-200 mg / L (discovered by the Clarke Chemist).) However, Voilley considers The bitter taste
of caffeine only contributes about 10% of the overall bitterness found in coffee.
Analyst and Chemist Hardwick found that the bitterness of coffee was significantly reduced by
the presence of polyphenols. Maier reported that the sour heat effect of coffee was reduced by the
increased bitterness caused by the reaction Produces bitter compounds at high temperature.
Quinic acid, a product derived from chlorogenic acids, is a major bitter ingredient found in coffee
by McCamey (McCamey, p. 176). This is the main reason why coffee has a bitter taste

-Typically, the size of the coffee beans is measured on a scale of 10 to 20. This number
represents the diameter of the coffee beans compared to 1/64 inch. For example, a 10-gram
coffee means that the coffee is 10/64 inch, 18-inch is 18/64 inch. One can use a screening
machine or manual screening to classify the size.(ko học)

Group 5 thanking you for watching.