Characteristics of Gayo Coffee’s Chemical Compound Based on Different Roasting Condition – An Explorative Study

Dedy Rahmad, Dian Hasni, Murni Muzaifa, Novi Safraini


Roasting is an industrial coffee processing which has heavy contribution towards formation of coffee flavor. This heat treatment modifies the aroma precursor in coffee bean through Maillard reaction and Stecker Degradation. Conventionally, roasting is done by contacting the green bean with hot air in short time. However several producing countries have different techniques of roasting, such as torrefacto whisch defined as roasting with additional ingredients. This work aims to investigate the effect of two roasting conditions (conventional and torrefacto) towards Gayo coffee (Arabica and Robusta varieties) which being sold commercially and laboratory experimented. The measured chemical compounds are moisture (%), ash (%), lipid (%), protein (%) and carbohydrate with two repetitions. The results showed that both commercial and experimental roasted coffee powders are meeting the SNI requirements for moisture and ash contents, where commercial product has higher amount of these compounds. To be conclude with, Arabica and Robusta coffee from Gayo Highland have differences and chemical compounds and it also varies based on the roasting process.

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