In the quest for the perfect cup of coffee, the storage conditions of green and roasted coffee beans play a crucial role in determining the quality of the final product. Researchers have delved into the impact of various storage conditions on the characteristic quality parameters of coffee beans, aiming to identify the best practices for preserving their flavor and aroma.
The study involved processing coffee beans in different ways, such as washing or leaving them in their natural state after harvesting. These beans were then stored in two types of packaging – jute bags and GrainPro polymer bags – in controlled temperature chambers set at -10, 10, and 20 degrees Celsius. The evaluation of the beans was conducted at intervals of 3, 6, 9, and 12 months to monitor changes in quality parameters.
The research revealed that beans stored at 20 degrees Celsius aged the fastest, while those stored at -10 and 10 degrees Celsius exhibited similar performance. Interestingly, the method of processing the beans had a more significant impact on the results compared to the type of packaging used.
The analysis focused on various parameters, including cupping and volatile organic compounds in roasted coffee, as well as water activity and free fatty acids in green coffee. The results showed that sensory evaluations, volatile organic compounds, free fatty acids, and water activity were all influenced by storage conditions.
For instance, the sensory evaluations indicated a gradual decline in quality over time, especially for beans stored at 20 degrees Celsius. The concentration of volatile organic compounds in roasted beans fluctuated with storage duration, while free fatty acids increased with time, particularly at higher temperatures.
Water activity levels in the beans varied based on the type of packaging and storage temperature, with GrainPro bags maintaining more stable levels compared to jute bags. Additionally, changes in the content of volatile organic compounds in green beans were observed, with different compounds showing distinct patterns of evolution over the storage period.
Overall, the study’s findings provide valuable insights for coffee producers and importers seeking to maintain the quality of their beans during storage. By understanding how storage conditions impact key quality parameters, stakeholders in the coffee supply chain can optimize their practices to ensure a high-quality end product for consumers.
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