Transformation of the tissue of coffee beans in the course of roast.

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  • ばいせんによるコーヒー豆組織の変化
  • ホウセン ニ ヨル コーヒー マメ ソシキ ノ ヘンカ

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Abstract

In order to clarify the cause for the expansion and remarkable fragility of coffee beans produced by roast, the changes of volume, specific gravity and compressive strength of the beans have been measured in the course of roast for 21min from room temperature to 240°C. The surface and the section of green, light roast, medium roast, French roast and Italian roast beans were observed by a scanning electron microscope. The volume of Italian roast beans increased about 70% more than those of green beans and specific gravity decreased from 1.16 at green ones to 0.49 at Italian roast ones. The compressive strength, which of green beans was 51.8kg, became 1.72kg at Italian roast ones. Electron microscopic observation showed that cracks on the surface of roast beans grew larger and deeper and innumerable globular microvacuoles were formed inside the beans as roast progressed. It was, therefore, ascertained that the porousness of the tissue caused by roast resulted in the expansion and the fragility of roast coffee beans.

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