Table 1.
Summary of data for Arabica coffee samples for different roast profiles and roast degrees expressed as the mean value ± standard deviation, (N = 3)
| Roast profile | Roast degree | Roast time (min:sec) | Final roast temperature (°C) | Colour of roasted and ground coffee (Colorette 3) | Mass loss (%) | Humidity (%) |
|---|---|---|---|---|---|---|
| Fast | light | 05:27 ± 0:02 | 200 ± 0 | 105.4 ± 0.9 a | 14.7 ± 0.0 | 2.60 ± 0.1 |
| medium | 05:49 ± 0:04 | 208 ± 0.6 | 77.9 ± 1.1 b | 16.4 ± 0.3 | 2.17 ± 0.03 | |
| dark | 06:22 ± 0:09 | 217 ± 0 | 53.6 ± 0.2 c | 18.8 ± 0.2 | 1.84 ± 0.04 | |
| Fast‐medium | light | 08:08 ± 0:13 | 204 ± 0 | 105.8 ± 0.2 a | 14.5 ± 0.3 | 2.01 ± 0.05 |
| medium | 08:44 ± 0:06 | 213 ± 0.6 | 78.1 ± 0.2 b | 16.6 ± 0.1 | 1.69 ± 0.14 | |
| dark | 09:10 ± 0:09 | 222 ± 1.0 | 53.4 ± 1.0 c | 18.9 ± 0.2 | 1.42 ± 0.06 | |
| Medium‐slow | light | 11:03 ± 0:18 | 203 ± 0.6 | 106.1 ± 0.4 a | 14.0 ± 0.4 | 1.78 ± 0.05 |
| medium | 11:27 ± 0:24 | 215 ± 0.6 | 77.7 ± 1.0 b | 15.9 ± 0.5 | 1.43 ± 0.04 | |
| dark | 11:43 ± 0:09 | 227 ± 1.7 | 53.8 ± 1.0 c | 17.6 ± 0.5 | 1.26 ± 0.05 | |
| Slow | light | 15:12 ± 0:19 | 201 ± 0 | 105.8 ± 0.4 a | 14.9 ± 0.1 | 1.74 ± 0.06 |
| medium | 16:41 ± 0:06 | 213 ± 1.0 | 78.6 ± 0.2 b | 16.8 ± 0.0 | 1.32 ± 0.03 | |
| dark | 17:53 ± 0:06 | 223 ± 0.6 | 53.8 ± 0.8 c | 19.2 ± 0.1 | 1.19 ± 0.08 |
Note: Statistical differences in roast colour were compared using analysis of variance (ANOVA) followed by a t‐test with Holm adjustment, different letters denote significant differences.