Coffee Fermentation

Green coffee, roasted coffee and beverage

By determining the amount of total fermentable sugars, glucose, fructose and sucrose, it is possible to assess the correct progress of fermentation. Green coffee beans are rich in fermentable sugars that can be related to quality and organoleptic properties. In roasted coffee fermentable sugars are present only in light roasting.

Determination of fermentable sugars in the coffee production chain

CDR CoffeLab analyzer for controlling fermentation processes, for defining the chemical profile of green beans, roasted coffee and the drink.

The analysis carried out in the fermentation phase allow to control this delicate process and can be applied to the various types (natural, washed, honey, anaerobic, ...). They have the purpose of determining the right timing of the fermentation process and can give important indications to produce a coffee with the desired characteristics.The analysis carried out on green coffee allow to assess the quality of the product, to evaluate its organoleptic potential and its chemical characteristics. This will allow making the right choices in the following roasting phase and evaluating its conservation over time.The analysis carried out on the roasted coffee are proper to identify the chemical and organoleptic characteristics of the product and to give a first evaluation of the sensory profile that could be found in the cup. The same analysis can also be carried out on the extracted coffee in order to evaluate the efficiency of the extraction process.

Analyzing Fermentable Sugars in Coffee: Why It Matters

Test type: End Point. Time testing: [uni]. Analysis sessions with multiple samples are possible up to a maximum of 16 tests for CDR CoffeeLab®.<h3>Sample treatment</h3>Fermentation: The analysis can be done on pulp or fermentation liquid.&nbsp; The pulp must be pureed with distilled water in the ratio 1+2 and then centrifuged (code 222061). The fermentation liquid must be centrifuged (code 222061). Dilute the sample 1:20 using the appropriate dilution kit. Green coffee beans (without parchment) must be finely ground and sieved to obtain a homogeneous powder. Weigh 1 gram of coffee powder into a centrifuge tube and add 5 ml of distilled water. Mix for about 10 minutes and then centrifuge for 5 minutes at 5000 rpm (code 222061). Dilute the sample 1:20 using the appropriate dilution kit. Roasted coffee:&nbsp;The beans must be ground to fine grind and the powder must be as homogeneous as possible. Weigh 1 gram of coffee powder into a centrifuge tube and add 5 ml of distilled water. Mix for about 10 minutes and then centrifuge for 5 minutes at 5000 rpm (code 222061).&nbsp;Dilute the sample 1:20 using the appropriate dilution kit. Expresso: Dilute the sample 1:20 using the appropriate dilution kit.

Method

The sucrose, fructose and glucose present in the sample are determined enzymatically and therefore are not influenced by the presence of the remaining reducing sugars. The Redox reaction is read at 366 nm (end-point) and the value is directly proportional to the concentration of glucose and fructose in the sample.

Principio del test

Reaction involved in the analysis of fermentable sugars in coffee

Determination of fermentable sugars in the coffee production chain

Analyzing Fermentable Sugars in Coffee: Why It Matters

Method

Principio del test

Reagent test Kits

Measuring range

CDR CoffeeLab® the analysis equipment for the world of coffee from origins to roasting

CDR CoffeeLab®