METODOLOGIA ALTERNATIVA DE TORREFAÇÃO DE CAFÉ NA PIPOQUEIRA ELÉTRICA

Abstract

The Brazilian population is the second largest coffee consumer in the world, second only to the United States. Brazil, the world's largest producer, accounts for about one-third of the international production of the product. With the fourth coffee wave there was an increase in consumption and the search for a higher quality beverage. Therefore, this work had as its main objective to develop a methodology for coffee roasting using an electric roaster. The experiment was conducted under laboratory conditions, with 10 treatments, roasting times ranging from 3 to 8 minutes. The sample consisted of 70 grams of raw coffee, where time, bean mass reduction, and roast color classification according to the ABG Agtron scale were evaluated. The roasting was done in a Mondial electric popcorn machine, model PP-04, with a power of 1200W. The treatment1 the time was not enough, as it did not obtain minimum color, for color classification. However, treatments eight, nine and ten presented a very dark color for high quality coffee, which caused these beans to lose quality. However, the times four to five minutes were the ones that presented the best coffee characteristics, medium roasting point. The use of the popcorn machine as a coffee roaster showed satisfactory results, because in a short period of time, it provided a uniform roasting, which attributes superior quality, compared to the conventional coffee found in the market.