The effect of drying temperature on cup quality of coffee subjected to mechanical drying

The objective of the work was to study effect drying temperature on cup quality robusta coffee subjected mechanical in comparison with conventional sun drying. processed by wet (parchment coffee) and dry (cherry methods were at different regimes (40 oC, 50 oC 60 oC) a rotary dryer. results indicated that as increased, time reduced. Sun parchment took 48 hours (approximately seven days) attain desired moisture content 11-12 per cent, while reduced 16 24 hours. Similarly, cherry 88 15 days), 32 rating dried revealed sun-dried scored highest rating. As ratings decreased. A similar also observed coffee. These indicate considerable reduction when beans are However, there is need regulate temperature, which otherwise would negatively impact should not exceed 40oC for preserving innate because high rates provoked temperatures can cause damage due caused cell membranes. Overall, more advantageous in-terms (indirectly reduces dependency manpower) preservation