This study aimed the evaluation of the consumers preference for coffee in the west region of Paraná State, Brazil, in relation to the roasting degree and grinding granulometry. Sensorial preference and physical-chemichal analysis were made. The physical-chemichal analysis were used to monitor the changes that occurred in the products along the roasting process. The samples of coffee with light toasts were little accepted. The kind of coffee that presented preferred global appearance, aroma and taste was the one which presented average dark toasting, which is the one that is more similar to the traditional Brazilians toastings. The darkest toasting, was well-accepted in relation to appearance. The thin milling was preferred in relation to the global appearance of the product, but in spite of having presented major acidity the tasters did not make difference about its taste.
Coffea arabica; quality of the beverage; physical properties; chemical properties
