Table 4.
Changes in caffeine levels during roasting-process of the various coffees grown in Ethiopia [110].
| Roasting Method | Coffee Variety | Degree of Roast | Percentage (%) |
|---|---|---|---|
| Drum roaster | Yirgacheffe | Raw | 1.572 |
| Light | 0.722 | ||
| Medium | 1.065 | ||
| Dark | 0.887 | ||
| Harar | Raw | 1.503 | |
| Light | 0.688 | ||
| Medium | 0.876 | ||
| Dark | 0.452 | ||
| Sidama | Raw | 1.640 | |
| Light | 0.567 | ||
| Medium | 0.567 | ||
| Dark | 0.796 | ||
| Fluidized bed roaster | Yirgacheffe | Raw | 1.503 |
| Light | 0.889 | ||
| Medium | 0.885 | ||
| Dark | 0.472 | ||
| Harar | Raw | 1.640 | |
| Light | 0.842 | ||
| Medium | 0.653 | ||
| Dark | 0.470 | ||
| Sidama | Raw | 1.572 | |
| Light | 0.637 | ||
| Medium | 0.979 | ||
| Dark | 0.935 | ||
| Traditional roaster | Yirgacheffe | Raw | 1.503 |
| Light | 0.860 | ||
| Medium | 0.687 | ||
| Dark | 0.465 | ||
| Harar | Raw | 1.572 | |
| Light | 1.478 | ||
| Medium | 0.813 | ||
| Dark | 0.997 |