Evaluation of Coffee Bean Defects, Taste, and Caffeine Content of Premium Ground Coffee in Three Small and Medium-sized Industries in Kebun Tebu West Lampung
A Analianasari, Taufik Nugraha Agassi, and M. Perdiansyah Mulia Harahap H

Politeknik Negeri Lampung

Abstract

Premium coffee has a market segmentation with high prices because it has carried out coffee bean processing following SNI standards, especially coffee quality defects. Drinking coffee is related to the effect of freshness after drinking coffee, the refreshing effect comes from the caffeine content. The purpose of this study is to identify the relationship between defects in bean quality, coffee taste and caffeine content of premium coffee in the coffee industry in Kebun Tebu West Lampung. Purposive Sampling taking into account that the selected IKM is an IKM whose coffee ground products use premium coffee beans, namely from three SMIs (Raosan, Rope, and TM Coffee) processing ground coffee based on processing carried out and physical observations of coffee beans (coffee bean quality defects) with SNI 01-2907-2008, taste test based on SCAA and caffeine levels with SNI 01-3542-2004 using UV/Vis Spectrophoto-metrics. The results showed that the Small and Medium Industries (SMI) of ground coffee in the Kebun Tebu District had produced premium coffee beans with quality grades ranging from 2-3, with the type of defect that contributed to the quality of the coffee beans, namely single-holed coffee beans caused by the type of damage produced from the plantation. , and cracked beans are caused from the type of damage resulting from the processing process. The diversity of flavors resulting from the brewing of the three SMI coffees results in a special category of taste quality so that all of them have the potential to be used as a single cultivar specialty coffee. Caffeine content tends to decrease with increasing temperature in the roasting process and caffeine content exceeds the SNI limit of 0.3%. Information on the attributes of the physical quality of coffee beans and ground coffee and the taste of ground coffee from three ground coffee business units in the Sugar Cane Gardens District

Keywords: caffeine, coffee defects, ground coffee

Topic: Physical Sciences