Correlation Between Roasting Duration and Physicochemical Properties of Arabica Coffee (Coffea arabica L.) Beans: A Basis for Roasting Profile Standardization
Abstract
Roasting is a critical determinant of coffee quality, yet roast level is often assessed subjectively through sensory evaluation, limiting the standardization of roasting profiles. This study investigated the relationship between roasting duration and changes in the physicochemical properties of coffee beans as a preliminary step toward objective roasting control. Thirty samples of fully washed Solok Radjo Arabica coffee beans were roasted at a constant temperature of 195 °C using ten roasting durations ranging from 475 to 795 s, with three replications per treatment. Pearson correlation analysis revealed very strong linear relationships between roasting duration and four of the five measured physicochemical parameters. Coffee pH showed a very strong positive correlation (r = 0.985), increasing with longer roasting times due to the decomposition of organic acids. In contrast, titratable acidity (r = –0.983), color lightness (r = –0.959), and moisture content (r = –0.955) exhibited very strong negative correlations and decreased significantly as roasting time increased. Caffeine content showed the weakest correlation (r = –0.598) and fluctuated because of its high thermal stability. All correlations were statistically significant (p < 0.05). These findings demonstrate that physicochemical parameters can serve as objective indicators for roasting process control and roasting profile standardization, while providing a basis for future studies linking physicochemical changes with sensory quality.
Downloads
References
Amalia, F., Irifune, T., Takegami, T., Yusianto, Sumirat, U., Putri, S.P., & Fukusaki, E. (2023). Identification of potential quality markers in Indonesia’s Arabica specialty coffee using GC/MS-based metabolomics approach. Metabolomics, 19, 90. https://doi.org/10.1007/s11306-023-02051-5
Ashardiono, F., & Trihartono, A. (2024). Optimizing the potential of Indonesian coffee: a dual market approach. Cogent Social Sciences, 10(1), 2340206. https://doi.org/10.1080/23311886.2024.2340206
BPS (Badan Pusat Statistik). (2025). Ekspor Kopi Menurut Negara Tujuan Utama. https://www.bps.go.id/id/statistics-table/1/MTAxNCMx/ekspor-kopi-menurut-negara-tujuan-utama-2000-2024.html
Bempah, L.A., Styczynski, T., De Andrade, N., Fernandes, T., Hague, J.G., Ristenpart, W.D., & González, I.R.D. (2024). The effect of roast profiles on the dynamics of titratable acidity during coffee roasting. Scientific Reports, 14, 8237. https://doi.org/10.1038/s41598-024-57256-y
Bempah, L.A., Styczynski, T., Ristenpart, W.D., & Donis-González, I.R. (2025). A universal color curve for roasted arabica coffee. Scientific Reports, 15, 24192. https://doi.org/10.1038/s41598-025-06601-w
Duke, B.W., Mokonon, M.A., Mekonin, N.D., & Kuf, K.D. (2025). Effects of Roasting Degree and Grinding Size on Caffeine Content and Sensorial Quality of Coffee. Journal of Food Quality, 2025, 2405668. https://doi.org/10.1155/jfq/2405668
Endeshaw, H., & Belay, A. (2020). Optimization of the roasting conditions to lower acrylamide content and improve the nutrient composition and antioxidant properties of Coffea arabica. PLoS ONE, 15(8), e0237265. https://doi.org/10.1371/journal.pone. 0237265
Freitas, V.V., Rodrigues Borges, L.L., Dias Castro, G.A., Henrique dos Santos, M., Teixeira Ribeiro Vidigal, M.C., Fernandes, S.A., & Stringheta, P.C. (2023). Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples. Heliyon, 9(9), e19580. https://doi.org/10.1016/j.heliyon.2023.e19580
Getaneh, E., Fanta, S.W., & Satheesh, N. (2020). Effect of Broken Coffee Beans Particle Size, Roasting Temperature, and Roasting Time on Quality of Coffee Beverage. Journal of Food Quality, 2020, 8871577. https://doi.org/10.1155/2020/8871577
Giacalone, D., Degn, T.K., Yang, N., Liu, C., Fisk, I., & Münchow, M. (2019). Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception. Food Quality and Preference, 71, 463–474. https://doi.org/10.1016/j.foodqual.2018.03.009
Hu, G., Peng, X., Gao, Y., Huang, Y., Li, X., Su, H., & Qiu, M. (2020). Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients. Food Chemistry, 331, 127329. https://doi.org/https://doi.org/ 10.1016/j.foodchem.2020.127329
ICO (International Coffee Organization). (2018). National quality standards 2018. https://www.ico.org/documents/cy2017-18/icc-122-12e-national-quality-standards.pdf
Kim, Y.K., Lim, J., Kim, Y.J., & Kim, W. (2024). Alterations in pH of Coffee Bean Extract and Properties of Chlorogenic Acid Based on the Roasting Degree. Foods, 13(1757), 1–9. https://doi.org/10.3390/foods13111757
Mestanza, M., Mori-Culqui, P.L., & Chavez, S.G. (2023). Changes of polyphenols and antioxidants of arabica coffee varieties during roasting. Frontiers in Nutrition, 10, 1078701. https://doi.org/10.3389/fnut.2023.1078701
Mulyani, E., Fauziah, D.W., & Haque, A.F. (2022). Perbandingan Kadar Kafein pada Jenis Kopi Hasil Perkebunan Bengkulu dengan Metode Spektrofotometri Ultraviolet. Indonesian Journal of Pharmaceutical Education. 2(2), 86–93. https://doi.org/10.37311/ ijpe.v2i3.15492
Saccenti, E., Hendriks, M.H.W.B., & Smilde, A.K. (2020). Corruption of the Pearson correlation coefficient by measurement error and its estimation, bias, and correction under different error models. Scientific Reports, 10, 438. https://doi.org/10.1038/ s41598-019-57247-4
Sunarharum, W.B., Mahatmanto, T., Ali, Y., Prananto, Y.P., Efrat, N., Asih, N.E., & Mirillia, N.G. (2022). Sensory and physicochemical characteristics of two common roast defects in Robusta coffee. International Journal on Advanced Science, Engineering and Information Technology (IJASEIT), 12(1), 394-402. https://doi.org/10.18517/ijaseit.12.1.13805
Syukri, D. (2021). Bagan Alir Analisis Proksimat Bahan Pangan (Volumetri dan Gravimetri). Andalas Universitas Press, Padang. ISBN: 978-623-7763-89-5.
Tripetch, P., & Borompichaichartkul, C. (2019). Effect of packaging materials and storage time on changes of colour, phenolic content, chlorogenic acid and antioxidant activity in arabica green coffee beans (Coffea arabica L. cv. Catimor). Journal of Stored Products Research, 84, 101510. https://doi.org/10.1016/j.jspr.2019.101510
Wahyuni, N.L.E., Rispiandi, R., & Hariyadi, T. (2020). Effect of bean maturity and roasting temperature on chemical content of robusta coffee. IOP Conference Series: Materials Science and Engineering, 830(2), 22019. https://doi.org/10.1088/1757-899X/830/2/022019
Zhu, M., Long, Y., Ma, Y., Huang, Y., Wan, Y., Yu, Q., Xie, J., & Chen, Y. (2022). Investigation of thermal contaminants in coffee beans induced by roasting: A kinetic modeling approach. Food Chemistry, 378. https://doi.org/10.1016/j.foodchem.2022. 132063
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
ARTICLE TEMPLATE 
