The Effect of Addition of Enzyme and Sugar during Germination of Robusta coffee beans in comparison to Arabica coffee beans

Abstract

Coffee is a widely consumed beverage that has a complex flavour profile influenced by a variety of factors. Because of the inherent logistical barriers, possibility of spoiling, and entrenched reliance on traditional methods, germination of beans prior to processing is seldom considered to be the conventional coffee manufacturing norm. However, this study delves into this less-travelled area in an attempt to understand the possible influence of germination on the quality of coffee. Knowing the differences between the two main species of coffee, Robusta and Arabica, is essential to understanding the complexity of flavour. Arabica stands out with its sophisticated and varied flavour profile, luring those who appreciate nuanced taste experiences. Robusta, on the other hand, appeals to individuals who want a stronger and more caffeinated cup because of its strong and bitter flavour, which is frequently complemented by nutty or earthy undertones. Focusing on the fascinating domains of enzyme and sugar addition, this study seeks to understand how these factors influence coffee flavours and identify approaches to improve overall quality.