Influence of Extraction Temperature on Physicochemical Characteristics of Indigenous Java Coffee Bean Extract
DOI:
https://doi.org/10.48048/tis.2026.12678Keywords:
Coffee bean, Ethanol, Soxhlet extraction, Temperature, YieldAbstract
This study investigated the influence of extraction temperature on the physicochemical characteristics of Arabica and Robusta coffee bean extracts from Indonesia using Soxhlet extraction with 50% ethanol as a solvent. Light-roasted coffee beans were extracted at three different temperatures: 58 ± 2 °C, 68 ± 2 °C, and 76 ± 2 °C. The results showed that extraction yield increased over time; however, at higher temperatures, yield declined after 6 h, likely due to compound degradation or solvent saturation. Kinetic modelling effectively described the extraction process, with the extraction rate for Arabica increasing from 0.398 to 0.480 %/h (R² = 0.953 to 0.981), while Robusta was more temperature-sensitive, rising from 0.394 to 0.686 %/h (R² = 0.921 to 0.971). As the extraction temperature increased, Robusta extracts exhibited higher refractive index and specific gravity than Arabica. Additionally, significant colour changes were observed in both coffee types (p < 0.05) based on L*, a*, b*, and Hue angle values, with Arabica extracts appearing darker than Robusta. Higher temperatures also resulted in increased total fat content, rising from 0.64 to 3.05 %wb in Arabica and from 0.62 to 1.86 %wb in Robusta. In contrast, phenolic content decreased with increasing temperature, from 0.10 to 0.09 g GA/g in Arabica and from 0.17 to 0.13 g GA/g in Robusta. The optimal extraction temperature for maximizing yield and physicochemical properties may vary depending on the coffee type (Arabica or Robusta).
HIGHLIGHTS
- Soxhlet extraction using ethanol was validated as a green alternative to hexane for indigenous Java coffee.
- Increasing temperature significantly improved extraction rates, especially for Robusta.
- High temperatures maximized oil yield but degraded heat-sensitive phenolic compounds.
- Refractive index and specific gravity increased with temperature, reflecting higher solute concentration.
GRAPHICAL ABSTRACT
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