MÉTODO ALTERNATIVO DE TORRA DE CAFÉ UTILIZANDO O MICRO-ONDAS DOMÉSTICO

Abstract

Coffee roasting using the microwave is a promising and alternative technology. In the microwave, the waves act quickly on the coffee beans, thus converting energy into heat in a shorter period of time, which accelerates productivity. Thus showing how useful the use of the microwave is because it is a quick procedure, and as a result of the fourth wave of coffee in order to seek unconventional methods for the consumer to roast his coffee in the comfort of home and obtain a quality drink of gourmet coffee thus proposes to use the domestic microwave to achieve a good roast. Raw coffee beans have no aroma or flavor, which are acquired only after roasting. In this context, the objective of this work was to evaluate the efficiency of microwaves in artisanal coffee roasting. 80 g of raw coffee were used with 80% power in the microwave, carrying out treatments with different times of 7 to 8 minutes for roasting the beans. Parameters analyzed included time, loss of grain mass and classification of roasting color according to the ABG Agtron scale. The six and seven minute intervals showed the best results in terms of roasting time and quality. In these periods, the roast ranged from medium light to medium dark. This study found that the use of microwaves provided effective roasting, with low time required and allowing consumers to carry out roasting at home with ease and comfort.