CO2 Production from Coffee Influenced by Roasting Degree and Grinding

While carbon dioxide produced from roasted coffee products may cause problems of package swelling, it plays beneficial role in preserving and providing the desired aroma. Thus, the information of their CO2 production is required to design the packages suppressing the package volume and enhancing aroma retention. CO₂ production from roasted coffee products (whole bean or ground) at different roasting degrees was characterized at 25°C. Higher degree of roasting led to the decreased moisture content and titratable acidity of the initial product aligning with the increasing pH and darker color. The CO₂ solubility in the product increased with roasting degree probably because higher porosity was obtained at severer roasting. The CO₂ production profile analyzed by Weibull function showed that higher degree of roasting resulted in faster and higher CO₂ production. The powder products were much faster in the rate of CO2 production compared to the beans (14-20 times). These results provide fundamental information that can be applied to the design of coffee packaging systems tailored to the roast level and particle form (whole bean or ground). The data information from this study would be useful for designing the roasted coffee package to create and keep the optimal package shape and atmosphere favorable for product quality preservation.