This work investigates the effects of different roasting methods on Ethiopian green coffee beans, focusing on both natural and washed processing styles. The study employs two specific types of Ethiopian green coffee, each processed differently, to observe how these variations influence roasting and extraction characteristics.
• Two types of Ethiopian green coffee were used: natural and washed.
• Five different roast degrees were achieved for each coffee type using a controlled roasting method.
• The brewing process utilized an AeroPress to ensure consistent parameters for extraction.
• Measurements included total dissolved solids (TDS), caffeine concentration, and chlorogenic acids to analyze the brews.
Understanding the nuances of coffee roasting is crucial for improving flavor and quality. This research highlights how processing methods and roasting degrees can significantly impact the final coffee profile. Such insights are valuable for coffee producers and enthusiasts aiming to enhance their brewing techniques and achieve desired taste outcomes.
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