In April 2018, Sci-Fi Food participated in the Specialty Coffee Expo held in Seattle, USA. We presented our research findings on sucrose in green coffee, and its possible link to the quality of the roasted product.
Our data was collected as part of a consulting project for one of our clients. It showed a clear difference in the concentration of sucrose in green coffee beans rated as commercial and those rated as specialty. As specialty coffee is often regarded as having higher quality, this suggests a connection between sucrose and quality of the green coffee beans.
Other researchers (Flament, 2001 and Kwon, 2015) have suggested a similar connection which suggests that further research investigating this relation should be conducted.
Establishing such correlation could be the first step in linking the chemical composition of green coffee to its quality. This would could give the opportunity to develop an objective quality index or rating system for green coffee.
An index to measure the quality of green coffee would be of enourmous benefit to coffee farmers and the industry as a whole. We plan to further investigation this correlation in order to lay the groundwork for the development of a quality index for coffee.