In this research the coffee Arabica was used to monitor previously reported bitter components of coffee with different roasting temperature profiles. Roasting, storage, and HPLC chromatographic methods and difficulties will be presented.  A majority of reported bitter components were separated and identified via 3D spectrophotometric detection using a Thermo Scientific HPLC UltiMate 3000.  Many unidentified compounds were also detected and further research is needed to fully determine which roasting temperature profile provides the overall least concentration of bitter components.

Monitoring known bitter components of brewed coffee via HPLC

247th National Meeting (2014)

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