Green coffee, roasted coffee and beverage

Coffee Fermentation

Citric acid is one of the highest organic acids found in coffee. It is a positive flavour, especially in arabica coffee and it can be a very important quality parameter.

Determination of citric acid 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 Citric Acid 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.&nbsp;Filter the sample before testing. 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: Centrifuge the sample for 5 minutes at 5000 rpm (code 222061) before sampling.

Method

Through an enzymatic reaction, citric acid is converted into oxalacetate and then into malate that reacts with NADH producing NAD+. The reduction of absorbance, measured at 366 nm (end-point), of the NADH solution is proportional to the quantity of citric acid present in the sample.

Determination of citric acid in the coffee production chain

Analyzing Citric Acid in Coffee: Why It Matters

Method

Test Principle

Reagent test Kits

Measuring range

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

CDR CoffeeLab®