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Topic: MTk4sA== (38 lines)
1) From: Dan Bollinger
Influence of Extraction Temperature on the Final Quality of Colombian Coffee
Cups
S. ANDUEZA, L. MAEZTU, M. P. DE PENA, C. CID
SUMMARY
The final quality in a cup of coffee is influenced by the variety of coffee
and the different technological variables which are implicated in the
extraction of coffee. Temperature of water has one of the greatest influence
on the brew attributes (Lingle, 1996). The aim of this work was to study the
effect of the temperature of the water in the final quality of the coffee
cup. The pressure, dose, holder filter diameter and extraction time were
fixed using an experimental brew coffee prototype. The different water
temperatures studied were: 88, 92, 96, and 98C (190, 198, 205, and
208F, respectively). Colombian Arabica coffee was used. Physico-chemical
(total solids, pH, index of foam, density etc), volatile headspace profile
and sensory analysis of brew coffee were carried out.
The highest positive key odorants percentage (acetaldehyde, propanal,
methylpropanal, 2- methylbutanal, 3-methylbutanal, 2,3-butanedione, 2,3
pentanedione, methanethiol) and the lowest negative key odorants percentage
(hexanal, ethylpyrazine, 2-ethyl-6-methylpyrazine, 3,5
dimethyl-2-ethylpirazine, guaiacol) were obtained at 92C. Furthermore, at
92C, a lower percentage of panel judges observed negative flavour notes
(burnt, acrid) in the coffee cups. The panel perceived the best positive
flavour attributes (fruity, cereal, fresh, straw) at 92C and 96C.
Physico-chemical, taste and mouthfeel parameters were not useful for
selecting the optimal temperature of extraction because the results were in
normal brew coffee values.
In conclusion, the optimal temperature of extraction in Colombian coffees
was 92C such as showed the best positive flavour attributes as well as the
best key odorant profile.
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