Coffee Fermentation

Green coffee, roasted coffee and beverage

The total acidity of the coffee is the sum of its titratable acidities, titrated to pH 8.1 against a standard alkaline solution.

Determination of total acidity in the coffee production chain

CDR CoffeLab analyzer for controlling fermentation processes, for defining the chemical profile of green beans, roasted coffee and the drink.

The analysis carried out in the fermentation phase allow to control this delicate process and can be applied to the various types (natural, washed, honey, anaerobic, ...). They have the purpose of determining the right timing of the fermentation process and can give important indications to produce a coffee with the desired characteristics.The analysis carried out on green coffee allow to assess the quality of the product, to evaluate its organoleptic potential and its chemical characteristics. This will allow making the right choices in the following roasting phase and evaluating its conservation over time.The analysis carried out on the roasted coffee are proper to identify the chemical and organoleptic characteristics of the product and to give a first evaluation of the sensory profile that could be found in the cup. The same analysis can also be carried out on the extracted coffee in order to evaluate the efficiency of the extraction process.

Analyzing total acidity in coffee: why It matters

Test type: End Point. Time testing: [uni]. Analysis sessions with multiple samples are possible up to a maximum of 16 tests for CDR CoffeeLab®<h3>Sample treatment</h3>Fermentation: The analysis can be done on pulp or fermentation liquid.&nbsp; The pulp must be pureed with distilled water in the ratio 1+2 and then centrifuged (code 222061). The fermentation liquid must be centrifuged (code 222061). Green coffee beans (without parchment) must be finely ground and sieved to obtain a homogeneous powder. Weigh 1 gram of coffee powder into a centrifuge tube and add 5 ml of distilled water. Mix for about 10 minutes and then centrifuge for 5 minutes at 5000 rpm (code 222061).&nbsp; Roasted coffee:&nbsp;the beans must be ground to fine grind and the powder must be as homogeneous as possible.Weigh 1 gram of coffee powder into a centrifuge tube and add 5 ml of distilled water. Mix for about 10 minutes and then centrifuge for 5 minutes at 5000 rpm (code 222061). Espresso: Dilute the sample to 1:2 using distilled water.

Method

Total acidity reacts with a proper chromogen, bleaching it. The decrease of absorbance is proportional to the total acidity value in the sample.

Test Principle

Reaction involved in determining Total Acidity in Green Coffee - Roasted Coffee - Beverage and Fermentation

Reagent test Kits

Measuring range

CDR CoffeeLab®

CDR CoffeeLab® the analysis equipment for the world of coffee from origins to roasting

Total Acidity

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Analyses on Coffee

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Models

Features

Total acidity [0.1-5] % fermentation liquid

Analyses	Measuring range	Resolution	Repeatability
Total acidity [0.015-0.75] % Pulp	0.01 - 0.75 % Citric acid	0.01 % Citric acid	0.01 % Citric acid
Total acidity [0.1-5] % fermentation liquid	0.1 - 5 % Citric acid	0.1 % Citric acid	0.1 % Citric acid
Total Acidity	0.7 - 25 g/Kg Citric acid	0.1 g/Kg Citric acid	0.4 g/Kg Citric acid
Total acidity espresso	0.3 - 10 g/L Citric acid	0.1 g/L Citric acid	0.2 g/L Citric acid