“Malteação” do grão de café para obtenção de bebida diferenciada

Abstract

The specialty coffee segment has achieved prominence in the international coffee market and Brazil taking evidence as the largest producer and exporter. Various competitions have awarded coffees to meet the demand for coffees with superior quality, so-called specialty coffees, and their classification and sensory evaluation are made to international standards, following the methodology Specialty Coffee Association of America resembling the Brazilian method of classification for defects physical and cup test. The malting promotes changes in its composition mainly of carbohydrates, lipids, proteins, vitamins, minerals, and sensory quality of food, which are parameters that resembles the components that desirable sensory characteristics to coffee. This study aims to evaluate the coffee grain germination to be used as basis in the production of coffee drink, using the methodology adapted for the germination test.