The effect of green bean particle size, temperature and roasting time on the quality and organoleptic characteristics of Toraja Robusta ground coffee

The quality of ground coffee is greatly influenced by the taste produced during roasting, especially due to the Maillard reaction that occurs in the coffee beans during the process. This study aimed to determine the effect of green bean particle size on variations in temperature and roasting time on the quality and organoleptic characteristics of ground Robusta coffee from the highlands of Tana Toraja regency. The research method used was the experimental method, with the treatment of green...