Universidad de Costa Rica
Centro para Investigaciones en Granos y Semillas (CIGRAS)
We are getting close to planting now and many of us are anxious to get to the field. Hopefully, this year will be less painful than 2003. We know that the battle with nature is a challenge that we will not always win, but there are... more
The determination of physical properties is an important factor in the design of machinery and the scaling of post-harvest operations. The present study evaluates the influence of the level of roasting and the size of grinding on the... more
El coco es una fruta que puede aprovecharse completamente desde su parte líquida hasta su parte sólida, considerando la parte alimenticia y los residuos. La parte sólida puede utilizarse directamente como alimento, también puede ser... more
El tostado es un proceso que genera cambios importantes en las propiedades físicas, químicas y sensoriales del café. La producción de café tostado está relacionada con la temperatura del tostador, el tiempo y la cantidad utilizada de... more
The aim of this work was to evaluate alterations on the water sorption of coffee due to the effect of roast, grind and storage in two temperatures (10 and 30 oC) during 180 days. Crude grain coffee (Coffea canephora) with average initial... more
Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor of the... more
The aim of this work was to evaluate alterations on the water sorption of coffee due to the effect of roast, grind and storage in two temperatures (10 and 30 ºC) during 180 days. Crude grain coffee (Coffea canephora) with average initial... more