Evaluation of roast coffee quality using digital image processing tools
This paper presents the development of an artificial vision system to evaluate the color and hue of roasted coffee, using a linear sequential methodology, to distinguish different levels of coffee roasting and determine the correlation with its organoleptic properties according to the quality characteristics previously defined by a cupping panel.
Introduction: This work reports the relationship between color values of roasting coffee and coffee sensory features for quality assessment.
Objective: Compare color and nuances values form roasting coffee samples with selected sensory properties for propose a quality assessment tool.
Method: 5 kg of coffee Arabica bourbon from SUPRACafé Colombia was used. 8 roasted coffee samples in gourmet agtron scale were obtained. Color and nuances values were obtained by using digital image processing analysis in RGB and CIELAB space color. Grain and grind coffee samples were considered.
Results: This study shows a quantitative relationship between the degree of roasting bourbon coffee and the sensory properties of coffee in quality cup assessments (fragrance, aromas, flavor, taste, acidity, body, aftertaste, balance, consistency, sweetness).
Conclusions: A quality assessment method was improved for prediction of specialty coffee cup. Medium and Medium-dark have candy, chocolate, liquor, butter, malt, nice sweetness, medium body and fruity, very appreciated for traded in the world
Keywords: Coffee, roasting coffee, quality assessment; image processing; color, nuances, cupping; SCAA
https://www.revistaaccb.org/r/index.php/accb/article/view/153
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