Effect of roast profile and grinder setting on extraction and sensory quality of Coffea arabica var. Parainema coffee
DOI:
https://doi.org/10.71112/699hm149Keywords:
Coffea arabica, coffee, extraction, grinding, roasting, sensory analyses.Abstract
This study evaluated how three roast profiles and three grind levels influence extraction and sensory quality in washed Coffea arabica var. Parainema coffee from Lepaera, Honduras. Nine roast-by-grind combinations were analyzed, with four batches per combination. Total dissolved solids (TDS), extraction yield (EY), acidity, sweetness, and overall acceptance were measured in each beverage. Grind level had the greatest influence on all variables. G3 and G4 maintained higher sweetness and acceptance, whereas G4.5 received the lowest scores, especially with the light roast. The combined effect of roast and grind was observed for TDS and overall acceptance, indicating that these decisions should be considered together. Under the evaluated conditions, G3 showed the most stable balance between extraction and sensory quality; G4 maintained high acceptance but produced a lower extraction yield. Because the study covered one variety, harvest, and immersion preparation, the findings should be confirmed with other coffees and brewing methods.
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