Coffee bean processing: Emerging methods and their effects on chemical, biological and sensory properties

Abstract

Emerging processing methods have been applied in coffee bean processing for improved sensory quality. The processes focus on optimizing the fermentation process of the coffee cherries and beans. This involves various pathways, including the formation of volatiles, flavor precursors and organic acids and the reduction in the concentrations of bioactive compounds. Comprehensive information regarding the effect of these emerging processes on the chemical, biological and sensory properties of the coffee beans is summarized. Emerging processes affected the coffee bean to various degrees depending on the raw material and the method used. The emerging methods promoted the reduction of bioactives such as caffeine and phenolics in coffee beans. Substantial improvement of these processes is needed to obtain coffee beans with improved biological activities. Effort to simplify the methods and optimize the post-fermentation process is crucial for the methods to be easily accessible by the producers and to produce defect-free coffee beans.

Keywords: Anaerobic fermentation; Anti-inflammatory activity; Antioxidant activity; Arabica coffee; Caffeine; Carbonic maceration; Chlorogenic acid; Coffea arabica; Digested coffee; Dry process; Melanoidin; Polyphenol; Robusta coffee; Wet process.