Humidity during drying process.

The study introduces a methodology that utilizes data-driven approaches to optimize coffee drying operations. This is achieved through the integration of ambient sensor data and chemical analysis. This statement underscores the significance of temperature regulation, humidity levels, and light intensity within the context of coffee production. There exists a positive correlation between elevated temperatures and increased rates of drying, but humidity has a role in determining the duration of the drying process and the preservation of aromatic compounds. The significance of light intensity in dry processing is also crucial, since excessive exposure can compromise both the taste and quality of the product. The findings of chemical investigations demonstrate a correlation between environmental factors and the composition of coffee. Specifically, increased temperatures are associated with higher quantities of caffeine, while the concentration of chlorogenic acid is influenced by humidity levels. The research additionally underscores the variations in sensory characteristics among various processing techniques, underscoring the significance of procedure choice in attaining desirable taste profiles. The integration of weather monitoring, chemical analysis, and sensory assessments is a robust approach to augmenting quality control within the coffee sector, thereby facilitating the provision of great coffee products to discerning consumers.