Table 2.
Changes in weight, volume, density, moisture and pH of Arabica coffee beans during roasting

Coffee beans	Moisture (%)	Weight loss (%)	Increased volume (%)	Density (g/mL)	pH
Brazil
Green bean	11.0±0.03a1)	0	0	0.68±0.003a	-
Light	2.5±0.36b	11.2±0.58c	52.4±1.04c	0.39±0.002b	5.2±0.02c
Medium	1.6±0.10c	14.5±0.50b	64.5±0.35b	0.35±0.003c	5.3±0.01b
Dark	0.6±0.01d	18.5±0.50a	77.9±0.95a	0.29±0.000d	5.7±0.01a
Indonesia
Green bean	7.8±0.03a	0	0	0.69±0.007a	-
Light	3.7±0.06b	11.2±0.29c	38.6±0.64c	0.43±0.006b	4.9±0.01c
Medium	2.3±0.05c	14.5±0.00b	56.3±0.85b	0.37±0.004c	4.9±0.01b
Dark	0.8±0.05d	18.3±0.29a	76.8±0.00a	0.31±0.004d	5.4±0.01a
Kenya
Green bean	9.0±0.08a	0	0	0.72±0.006a	-
Light	3.0±0.21b	11.3±0.58c	47.0±0.95c	0.42±0.005b	5.0±0.01c
Medium	1.4±0.07c	14.2±0.58b	60.2±2.75b	0.36±0.004c	5.1±0.01b
Dark	0.6±0.05d	17.8±0.29a	84.5±0.00a	0.30±0.003d	5.4±0.01a

Mean±standard deviation (n=3). Means in a column with same superscript letters are not significantly different (p<0.05).