The Effect of Temperature and Roasting Time on The Physical Properties of Arabica and Robusta Gayo Coffee Bean

The effect of variations in temperature and roasting time on the physical properties coffee beans originating from Gayo highlands with Arabica Robusta types have been studied this paper. Physical measured include weight loss, true density, porosity, water content. measurement procedure follows Standard Nasional Indonesia (SNI) 01-2907-2008. Three levels were used study, i.e., Light Roast (159 -164 °C), Medium (211 - 215 Dark (above 232 °C) by an oven. result showed that loss for is 11 19% 14 29%, respectively. density ranged 0.905 1.085 g/cm3 0.950 1.156 g/cm3, difference porosity changes before after was 23 73% 33 68% beans. Meanwhile, content 0.7 5% 0.6 6%, value lower than bean, while higher bean.