Y. Abubakar, S. Sabariana, R. Rasdiansyah, D. Hasni
Gayo Arabica Coffee cultivated in mountainous area of Central Aceh has a distinctive, fruit-like aroma and a delicate flavor. Therefore, it is very popular among coffee drinkers, and Baristas. However, information about relation between degree of roasting and organoleptic quality of Gayo Arabica espresso is very limited. The aim of this research was to evaluate sensory quality of Gayo Arabica espresso. Factorial Randomized Block Design consisting of two factors was employed in this study. The first factor was roasting temperature (with three levels), i.e. 193°C, 204°C and 213°C, while the second factor was roasting time (with three levels) i.e. 9 minutes, 12 minutes and 15 minutes. Results show that roasting temperature has a very significant effect, while roasting times has a significant effect on sensory quality of Gayo Arabica espresso. As roasting temperatures and roasting times increase, pH values also increase. The highest cup score (85.08) was obtained from coffee roasted at 204°C for 12 minute. The Gayo coffee espresso had nutty, floral and spicy characters. Nevertheless, hedonic test showed that local customers prefer espresso coffee prepared from the bean roasted at 213 °C for 12 minutes, giving nutty, fruity, herby, floral, spicy and grassy characters. © Published under licence by IOP Publishing Ltd.
Department of Agricultural Product Technology, Faculty of Agriculture, Universitas Syiah Kuala, Darussalam-Banda Aceh, 23111, Indonesia; Alumni of Department of Agricultural Product Technology, Faculty of Agriculture, Universitas Syiah Kuala, Darussalam-Banda Aceh, 23111, Indonesia; Coffee and Cocoa Research Centre, Universitas Syiah Kuala, Banda Aceh, Indonesia
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