Determination of processing properties of Turkish Coffee

In this study, a Brazil orginated Coffee robusta was used to obtain the optimum processing parameters and properties. Green coffee as raw material was analyzed by measuring protein content, fat content, bulk and absolute density, color, moisture content, acidity, soluble solid content, pH and ash content.In order to determine the processing parameters and techniques; three main operations were tested namely, roasting, milling and cooking. Additionally, in order to determine the effect of the storage time for Turkish coffee quality, a storage test was made. For the roasting operations, microwave (350, 490 and 700 W), infrared (600 and 1200 W) and conventional oven (160, 180, 200 and 220oC) were used. Acidity, pH, moisture content and color were measured after roasting method. The coffee was milled by using hammer and cutter type mills. According to the study, microwave roasting at 350 W for 30 min was determined as the best usable technique commercially. In cooking process, electrical and cupper pots were used as a cooking operation at various temperatures with different water softness degrees. The initial water temperature as 4oC provided the best foam volume and stability for Turkish coffee. It was observed that, the foam volume of coffee which cooked with cupper pot and tap water was higher than the other methods.The coffee was also stored at refrigeration (4oC) and room (25oC) temperatures for one month. After one month, pH, acidity, color, foam volume and stability were measured. The foam volume increased and foam stability decreased during the storage at refrigeration temperature.Key words: Turkish coffee, roasting, milling, cooking, storage.