Characteristics of roasting arabica and robusta coffee beans with rotary cylinder tube roast machine with electric heat source

Abstract Arabica and Robusta coffee beans have physical differences in general. In the process of roasting with different forms, it is possible that there will be temperature water content after process. brewing coffee, can also affected by There are several factors need to considered coffea bean namely early moisture beans, roaster time takes for ripen as desired. The use heat energy get a specific aroma taste very necessary. objective research determine how criteria roast using cylindrical rotates electrical its source. results obtained at treatment 205°C rotating cylinder tube an electric source 78 minutes reach maturity dark level maturity. Analysis color roasting, was found were more dominant, showing on track-60 Agtron Color Classification System scale, where initial dry robusta 12.50% reduced 3.66% while arabica 12.36% 3.54%.