Experimental Evaluation and Optimization of Coffee Roasting Temperature Profiles for Improving Coffee Quality and Process Energy Efficiency

This thesis investigates the effects of different coffee roasting temperature profiles on the quality attributes and energy efficiency of green Arabica coffee beans. Different roasting profiles are evaluated by monitoring roasting temperature, roasting time, first crack, mass loss, moisture content, visual roast degree, bean density, and electrical energy consumption. The objective is to identify roasting conditions that achieve a balanced coffee quality while improving the energy efficiency of the roasting process. The findings are expected to contribute to a better understanding of the relationship between roasting profiles, coffee quality development, and process energy requirements.