Research Trends on the Quality Characteristics of Coffee Based on Coffee Bean Processing

Abstract

This study classified and analyzed 142 studies related to the quality characteristics of coffee based on coffee bean processing process. The classification included the processing processes and sensory and functional quality characteristics. The processing process was further analyzed by dividing it into roasting, extraction, addition, and soaking. Within the roasting category, 61 papers were organized into three subcategories based on whether the roasting process maintained a specific temperature, changed to a different temperature, or followed the Specialty Coffee Association classification method. In the extraction category, 48 papers were organized, including 20 on espresso, 14 on hand drip, 6 on French press, and 3 on cold brew, etc. The addition and steeping category included 16 papers, with 11 focusing on addition and 4 on steeped coffee, and 1 on a different method. In terms of sensory quality characteristics, 82 papers were categorized into five groups:description analysis, pH, color, acidity, and sweetness. Papers related to aroma components are organized separately. For functional quality characteristics, 83 papers were classified into 7 categories, including chlorogenic acid, DPPH radical scavenging activity, caffeine. The study suggests that continuous research on the quality characteristics of coffee ingredients, varying with of coffee bean processing process, can aid in product development by identifying effective ingredients. Furthermore, this research contributes to understanding the evolving trends in coffee and supports the development of the coffee industry.