• 1 Universiti Teknologi MARA
  • 2 Indonesian Coffee and Cocoa Research Institute


Central Composite Design (CCD) was used to optimize roasting conditions (temperature and
time) for Arabica coffee beans. Current method of roasting was able to give good quality beans
in term of flavour but the formation of acrylamide was not studied. In this study, optimization
based on high quantity of flavour compounds (pyrazines) with low level of acrylamide resulted
in roasting temperature of 167ºC for 22 minutes. The coffee beans produced using the optimized
conditions have the following characteristics: flavour compounds: 2,3,5 trimethyl pyrazine (0.48
mg/100 g), 2,3,5,6 tetramethyl pyrazine (0.42 mg/100 g), 2 methyl pyrazine (0.25 mg/100 g)
and 2,5 dimethyl pyrazine (0.13 mg/100 g) and low concentration of acrylamide (0.11 mg/100
g) with sensory evaluation of 7.5 from 10 points. This proposed roasting condition will be very
useful for coffee manufacturers in order to produce high quality coffee beans.