Studies on the roasting of some grades of coffee and their blends.

The roasting characteristics of different grades of coffee, viz. triages, bits and
blacks belonging to Arabica and Robusta varieties, Plantation B and Plantation CT
grades as well as cherry coffee, have been investigated with special reference to finishing
temperature, colour, roasting loss, water extract and organoleptic quality. The
roasting characteristics of the coffees have been found to differ from grade to grade ;
the optimum range of finishing temperature for different grades is indicated. The
beneficial aspects of blending Arabica and Robusta varieties are discussed and the
importance of test roasting of different grades of coffee before blending or roasting
is stressed.