The Characteristics of Moisture and Hardness of the Coffee Bean with Different Treatment Related to Roasting and Storage Time: Study Case from Coffee Arabica and Coffee Canephora

This study evaluates the effect of varying roasting times and storage durations on the moisture content and hardness of Coffea arabica and Coffea canephora beans. Heat treatment was applied at a temperature of 250°C for 5, 10, 15, and 20 minutes, followed by moisture testing using a Moisture Analyzer and hardness testing with a Shore A durometer. The results showed a significant decrease in moisture content as roasting time increased, with the largest reduction observed after 20 minutes of roasting. After one week of storage in airtight containers, all samples exhibited an increase in moisture content, although beans with longer roasting times maintained lower moisture levels compared to unroasted beans. Hardness measurements did not reveal a consistent pattern related to roasting time, but all samples registered values above 80 Shore A. This study provides insights into the impact of heat treatment and storage on the physical characteristics of coffee beans, which is relevant for optimizing the quality of the final product.