Effect of green and roasted coffee storage conditions on selected characteristic quality parameters

Abstract

The paper attempts to determine the best storage conditions for green and roasted coffee beans. Coffee beans were processed in various ways—some of them were washed or left in their natural state after harvesting, then they were stored in two types of packaging with different permeability, i.e. jute bag and GrainPro polymer bag, ensuring stable conditions in three temperature chambers, i.e. − 10, 10 and 20 °C. The grains treated in this way were evaluated after 3, 6, 9, and 12 months. The selection of the analyzed parameters (in roasted coffee—cupping and 3 selected volatile organic compounds; in green coffee—average water activity, content of volatile fatty acids, 6 selected volatile organic compounds) was to monitor the ongoing processes, and thus the qualitative changes taking place in grains. The research shows that grain stored at 20 °C ages the fastest. Grains stored in − 10 °C and 10 °C chambers perform similarly well. The evaluation of the parameters shows that among the grains stored in these two chambers, the method of grain processing (Natural/Washed) had a greater impact on the results, while the type of packaging did not differentiate the grains to such a significant extent.