ABSTRACT
Physical and Organoleptic Analysis is essential for defining the sensory profiles of Robusta coffee, as roasting conditions significantly influence quality. This study examined how roasting time and temperature impact the physicochemical, physical, and organoleptic properties of Sultan Kudarat Robusta coffee beans, aiming to characterize these attributes, identify optimal roasting parameters, and evaluate their effects on coffee quality. A descriptive-correlational-experimental research design was used, employing the adapted Robusta Cupping Form questionnaire to gather and analyze the data. The study examines the impact of roasting time and temperature on the physical and organoleptic attributes of Robusta coffee beans. A t-test analysis revealed that Robusta beans from Sultan Kudarat possess promising characteristics, such as a moderate size (7.5 mm), weight (15g), pale yellow/brownish color, uniform shape, optimal moisture content (12.5%), and low defect levels. Research on coffee roasting highlights weight loss and color changes, while also noting that moisture may unexpectedly increase at elevated temperatures, necessitating further investigation. Organoleptic qualities, such as fragrance, flavor, and balance, are notably affected by roasting parameters. Optimal results are generally achieved within 8-9 minutes at temperatures above 205°F. Close monitoring of these conditions is essential for improving organoleptic characteristics, benefiting both roasters and consumers. It is suggested that training for roasters should emphasize the impact of roasting time and temperature on flavor profiles, along with consistent quality control assessments.
Keywords: Roasting Time and Temperature, Physiochemical, Organoleptic Properties, Robusta coffee Beans
https://doi.org/10.65494/pinagpalapublishing.281
