PHYSICOCHEMICAL CHARACTERISTICS OF WINE COFFEE, A RECENT POPULAR COFFEE PRODUCT FROM GAYO HIGHLAND-INDONESIA

Abstract

Wine coffee processing is currently very popular in the Gayo Highlands. This study aims to analyze commercial wine coffee’s physicochemical characteristics. Wine coffee samples were collected from 9 active producers in Central Aceh and Bener Meriah. Analysis was carried out on coffee beans and brewing, including analysis of bean size, moisture content, color, pH, total dissolved solids (TDS), and total phenolic content (TPC). The results found that Gayo arabica wine coffee has a medium size, moisture content of 8.53%-11.67%, and yellow to brown color. Physicochemical characteristics of brewed wine coffee also showed varying results. The pH of coffee wine brewing ranges from 4.68 to 4.95, TDS 3.93-4.5o Brix, and TPC 12.82 to 30 GAE mg/g. Further research is needed to analyze the more complex chemical components of wine coffee (volatile and non-volatile) and their correlation with brewing quality to obtain more comprehensive scientific information on wine coffee quality.