Chemistry and technology of roasting and extracting different types of coffees with preservation of taste and aromas

Abstract

The article considers the chemistry and technology of the methods of roasting and extracting different types of coffees, Arabica and Robusta. Parameters and equipment to improve roasting in microwave ovens and distillation of coffee with water-alcohol vapors demonstrate that the weight loss of green coffee beans has decreased from 18-20% to 12-15%. Mass spectroscopic analysis of extracts of coffee substances with water vapor and alcohol identified 36 substances, 14 of them being the main substances that create a unique bouquet - the taste and aroma of coffee. We have experimentally demonstrated that aqueous distillates of coffee extracts accelerate 1.5-2.5 times the metabolism of ethyl alcohol in the human body to the acceptable concentrations of 0.2 ‰ per ppm.