Coffee Blending and Grinding: Nutritional, Sensorial and Sustainable Aspects

The objective of this work was to evaluate the blending and grinding influence over the nutritional, sensorial and sustainable aspects of coffee. To do so, a systematic review of the literature was accomplished. The database for the selection of relevant papers was the Portal de Periódicos da Capes, with remote access via CAFe. For the elaboration of the research, a chronological criterion with period restriction was used, considering the period between 2008-2022, to access all possible works related to the theme of this work. The following terms were used: blending; grinding; coffee; nutrition-al; sensorial; sustainability. To filter the searches, the association of these terms was also used by means of links and word associations. In the terminology, the Boolean operator AND was used to interconnect the terms used. Roasting degree, grinding, and amount of each coffee species impacts the nutritional and sensorial aspects of coffee. And the determination of each blending influences the sustainability of the environment, economic and social aspects of the coffee chain.