Experimental Study of Superheated Steam Roasting of Coffee-Guinea Pepper Blend Powered by a Biogas Furnace

Roasting is a crucial step in determining the quality of coffee, particularly for the coffee-Guinea pepper blend widely consumed in Senegal. Guinea pepper (botanical name Aframomum melegueta) belongs to the Zingiberaceae family and is a spice. However, coffee-Guinea pepper blends on the market often have defects in taste and aroma, mainly due to inefficient, energy-intensive and en- vironmentally harmful conventional roasting techniques (wood, gas or hot air). This study proposes a...