Acta Univ. Agric. Silvic. Mendelianae Brun. 2010, 58, 177-182

https://doi.org/10.11118/actaun201058040177
Published online 2014-09-15

Crushing of roasted Arabica coffee beans

Šárka Nedomová

Ústav technologie potravin, Mendelova univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republika

Paper deals with experimental research on the crushing of coffee beans of different kinds under quasi-static compression. The process of the crushing is described in details. It has been shown that there is variability in the crushing strength values. A relation between crushing strength and the coffee grain shape is also studied. Roasted Arabica coffee (Coffea arabica) beans were used for analyses. Arabica coffees were produced in Colombia and Indonesia. Abbreviation in the square brackets indicates the coffee type and it is used in the text hereinafter. All Arabica samples were submitted to a light roast. The detail analysis of the experimental data shows that there is no significant relation between parameters describing the fracture behaviour of the grains and grain geometry. These parameters are also independent on the grain weight. Compression of the coffee grains leads to their crushing. The fracture force is different for the different kinds of the coffee. The same is fact valid also for the strain at the fracture and for the energy absorbed during the grain crushing. The obtained results suggest that the fracture parameters obtained at the compression loading are dependent only on the coffee brand and on the roasting conditions.

References

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