TEA, COFFEE AND COCOA

TECHNOLOGY
LABORATORY WORK
Instructor: NGUYEN THI HUONG GIANG
Teaching Assistant: NGUYEN HA MY DUYEN
 ASSESSMENT POLICY
Methods (%)
Seminar 15
Lab and fieldtrip 15
Mid-term exam 30
Final exam 40
Total 100
4 practical exercises in 4 days

Be absent from 2 days Your labwork score is 0

The exercise starts with a good preparation, so read the

notes in advance!
 LAB RULES

• Be in time
• Wear Lab coat and name tag
• Keep the work area clear and clean.
• Use gloves, masks and goggles when working
with hazardous materials and/or equipment.
• Use volatile and flammable compounds only
in a fume hood.
• Report any accident and equipment failure to
the instructor, TA or lab technician.
• Assign task to group members and submit the group’s assignment before
starting the labwork
 REPORT FORMAT

I. The Purpose or Introduction

II. Materials and Methodology
III. Findings and Results
IV. Discussion
V.  Conclusion
VI. Reference

Report should be submitted 1 week after finishing all

labwork
CONTENTS

 Lab 1: Quality assessment of green and roasted

coffee beans
 Lab 2: Differentiation of arabica vs robusta using
cupping method and roasting level assessment
 Lab 3: Enzymatic treatments in coffee fermentation
 Lab 4: Post harvest cocoa quality evaluation
 Lab 1: Quality assessment of green and
roasted coffee beans
 1 Measuring mixture of coffee

Source: https://www.compoundchem.com
 Lab 1: Quality assessment of green and
roasted coffee beans
2. Coffee defect measurement
 Lab 1: Quality assessment of green and
roasted coffee beans
2. Coffee defect measurement
 Lab 1: Quality assessment of green and
roasted coffee beans
2. Coffee defect measurement
 Lab 1: Quality assessment of green and
roasted coffee beans
3. Roasted and Unroasted bean comparison

Characteristics Method Note

Color Observing with eyes to 50g of unroasted and 50g of roasted
differentiate beans are observed
Aroma Smelling with nose to 10 g of ground unroasted coffee and
differentiate 10 g of ground roasted coffee are
smell
Size Using Caliper ruler to Measure the sizes of 10 randomly-
measure taken beans
Moisture Using moisture balance 5g of ground unroasted coffee and 10
content analyzer g of ground roasted coffee are
analyzed moisture content
LAB 2: Differentiation of Arabica vs Robusta using
cupping method and roasting level assessment
1. Differentiation of Arabica and Robusta using cupping method
 Coffee Sample Preparation:
− Roast 200g of Robusta and 200g of Arabica at 2400C for 14 mins.
− Grind the roasted coffee (grind particle size should be slightly
coarser than typically used for paper filter drip )and weigh 10g of
ground coffee powder for each group in a glass and cover the
glass with a aluminum paper.
LAB 2: Differentiation of Arabica vs Robusta using
cupping method and roasting level assessment
1. Differentiation of Arabica and Robusta using cupping method

3 stages:
• Olfaction
• Gustation
• Mouthfeel

Source: http://nzcra.org.nz/news/professional-development-block-course-in-sensory-analysis/
 LAB 2: Differentiation of Arabica vs Robusta using
cupping method and roasting level assessment
1. Differentiation of Arabica and Robusta using cupping method
 Olfaction
4 categories:
- Dry aroma
- Cup aroma
- Nose – derived
- After taste
 LAB 2: Differentiation of Arabica vs Robusta using
cupping method and roasting level assessment
1. Differentiation of Arabica and Robusta using cupping method
• Gustation
Winey SOUR Soury

Acidy Coffee Sharp

Gustation

SWEET SALT

Mellow Bland
 LAB 2: Differentiation of Arabica vs Robusta using
cupping method and roasting level assessment
1. Differentiation of Arabica and Robusta using cupping method
• Gustation
Dark roast coffees
Harsh SOUR Soury

Pungent Coffee Sharp

gustation

BITTER SALT
No interaction
15
LAB 2: Differentiation of Arabica vs Robusta using
cupping method and roasting level assessment

1. Differentiation of Arabica and Robusta using cupping method

 Mouthfeel
- Viscosity/ Thickness = f (amount of solid material suspended in
the brew.
- Oiliness/ Fat content = f (amount of lipid).

Source: https://www.prufrockcoffee.com/the-test-roast-solubility-quality-check/
LAB 2: Differentiation of Arabica vs Robusta using
cupping method and roasting level assessment
1. Differentiation of Arabica and Robusta using cupping method
 Coffee Fragrance and Aroma Analysis

Cupping coffee
LAB 2: Differentiation of Arabica vs Robusta using
cupping method and roasting level assessment

1. Differentiation of Arabica and Robusta using cupping method

• Coffee Flavor Analysis
 LAB 2: Differentiation of Arabica vs Robusta using
cupping method and roasting level assessment

2. Assessment of roasting level

No. Roasting level Approximate time Actual temperature

(min) (0C)
1 Light Roast 12 230
2 Cinnamon Roast 13 235
3 Medium Roast 14 240
4 High Roast 15 245
5 City Roast 17 250
6 Full City Roast 19 250
7 French Roast 21 250
8 Italian Roast 23 250
LAB 2: Differentiation of Arabica vs Robusta using
cupping method and roasting level assessment

2. Assessment of roasting level

The coffee
taster flavor
wheel
LAB 2: Differentiation of Arabica vs Robusta using
cupping method and roasting level assessment
2. Assessment of roasting level

+ Flowery + Nutty + Turpeny

+ Fruity + Caramelly + Spicy
+ Herby + Chocolaty + Carbony
LAB 2: Differentiation of Arabica vs Robusta using
cupping method and roasting level assessment
2. Assessment of roasting level

Characteristics Roasting level

Light Roast Medium Roast High Roast

Flavor
Taste
Moisture content
Solid content
Color measurement
Particle size
LAB 3: Enzymatic treatments in coffee fermentation

Experiment 1: Study on effects of enzyme treatment

duration on the removal of coffee mucilage

Time 1h 2h 3h

Observations      

% husk removal      

 - x
 LAB 3: Enzymatic treatments in coffee fermentation
Experiment 1 Study on effects of enzyme treatment duration on the removal of
coffee mucilage

In a beaker 600mL, soak 20g of coffee cherry in 200mL of

Viscozyme L solution (0.1% v/v). Do in duplicate.

Keep samples stand at room temperature (~ 250C) under

static conditions.

After every hour (1-5h), determine the demucilisation of

coffee beans by hand feel. Record your observations.

Dry beans in oven at 1050C for 1h. Cool in

desiccators and weight the dried beans.
LAB 3: Enzymatic treatments in coffee fermentation

Experiment 2: Study on effects of enzyme incubation temperatures on the

removal of coffee mucilage

Temperature In ice Room temp. 600C 900C

Observations        

% husk        
removal
LAB 3: Enzymatic treatments in coffee fermentation
Experiment 2: Study on effects of enzyme incubation temperatures on the
removal of coffee mucilage

In a Take samples
beaker out and Dry beans
Remove
600mL, discard the in oven at
Put the husk
soak 20g enzyme 1050C for
samples in (pericarp,
of pulped solutions. 1h. Cool
ice and in mesocarp
beans in Determine the in
water baths and
200mL of held at 600C demucilisation desiccator
mucilage
Viscozym and 900C of coffee s and
layer) and
eL for 1h. beans by hand weight
wash with
solution feel. Record the dried
water.
(0.1% your beans.
v/v). observations.
LAB 4: Post harvest cocoa quality evaluation
Biochemical changes during fermentation
LAB 4: Post harvest cocoa quality evaluation
Microbial actions in the pulp

Respiration Fermentation
aeration +75kJ/mol
Yeast
CO2 + H2O Pulp sugars Ethanol + CO2

aeration
Lactic acid bacteria Acetobacter +988kJ/mol

Lactic acid Acetic acid

non-volatile volatile
LAB 4: Post harvest cocoa quality evaluation

Typical fermentation temperature profile

60.0

50.0
Temperature (oC)

40.0

30.0

20.0
Turn
10.0

-
day 0 day 1 day 2 day 3 day 4 day 5
Days of fermentation
LAB 4: Post harvest cocoa quality evaluation
External appearance of cocoa beans before,
during and after fermentation
Dry-

Fresh 5 days
2 days 5 days
LAB 4: Post harvest cocoa quality evaluation

Bean count: Count the number of beans per 100g disregarding waste and shell
(Max: 115/100gr).

 Waste: Weigh 100g of cocoa beans and separate waste and then weigh the waste.
The result is expressed as percentage:
LAB 4: Post harvest cocoa quality evaluation

Moisture content ≤ 7.5%

Landtek Digital LCD

LAB 4: Post harvest cocoa quality evaluation
Quality assessment: using cut test method

Defective beans, % = Number of defective beans x 100

Number of whole beans
LAB 4: Post harvest cocoa quality evaluation
Quality assessment: using sensory test
 References

1. Smilja, Lambert, Cause effect relation between cocoa fermentation, cut test and sensory
notes, 12 June 2003, power point file.
2. Smilja, Lambert, Cocoa quality and factors that influence it, June 2012, Vietnam
Workshop.
3. Hien, L.T, Phương pháp phân tích chất lượng hạt cacao, August 2011, Vietnam
Workshop.
4. Vietnam Cocoa Bean Standard, Mars Incorporated, 2011
5. Zainuddin, Hakim, Sensory Training workshop, Mars Symbioscience Indonesia, power
point file.
6. Zainuddin, Hakim, Optimized quality analysis of cocoa beans, Mars Symbioscience
Indonesia, power point file.
7. The cut test. (0AD). Retrieved from
https://www.bahenchocolate.com/blog/-the-cut-test/