The aim of this work is to investigate surface energy properties of various raw coffee bean species (tensiometric
approach) and to develop a tensiometric marker based on contact angle measurements of Fomblin
HC/25 drops, a perfluoropolyether phosphate (PFPE), to distinguish different species of raw coffee
beans. To create measurable contact angles, raw coffee beans were pre-selected according to the endosperm
surface morphology (smooth surface) and affixed to a specifically developed support. The tensiometric
method was developed using contact angle method (CA) and calculation models such as Owens,
Wendt and Kaelble. Results show the tensiometric properties of raw coffee beans expressed as surface
free energy (SFE) and the capability of the marker to distinguish species. This work could create interesting
prospects for quality control at the product source, storage conditions, and for industrial process evaluation
of roasting and drying