The Physical Properties of Arabica and Robusta Coffee Beans from Temanggung and Lampung

Abstract

Abstract The development of processes and handling techniques, packing, and transportation of coffee beans all benefit from knowledge of the physical attributes of coffee beans. This research was done to describe the physical characteristics of green and roasted Temanggung and Lampung coffee beans. The findings revealed that Robusta roasted beans from Lampung with a moisture content of 1.70% had the highest values of bean dimensions, geometric mean diameter, arithmetic mean diameter, equivalent mean diameter, frontal surface area, surface area, and volume. Arabica green beans from Lampung and Temanggung had the highest shape index and density values, whereas Arabica roasted beans from Lampung had the highest aspect ratio and sphericity values. Arabica green beans from Temanggung and Arabica roasted beans from Lampung had moisture contents of 6.46% and 2.69%, respectively. Meanwhile, Robusta green beans from Lampung had the greatest scores for mass and porosity. To offer somewhat full information on the design factors involved in the roasting profile of a coffee roaster, other engineering properties should be investigated in future studies.