期刊
JOURNAL OF FOOD SCIENCE
卷 85, 期 8, 页码 2530-2543出版社
WILEY
DOI: 10.1111/1750-3841.15326
关键词
coffee brewing; descriptive analysis; drip coffee; extraction; flavor profile; response surface methodology
资金
- Specialty Coffee Association
- Breville Corporation
Drip brewed coffee is traditionally quantified in terms of its strength, also known as total dissolved solids (TDS), and its brewing yield, also known as percent extraction (PE). Early work in the 1950s yielded classifications of certain regimes of TDS and PE as underdeveloped, bitter, or ideal, with the modifiers weak or strong simply correlated with TDS. Although this standard is still widely used today, it omits a rich variety of sensory attributes perceptible in coffee. In this work, we used response surface methodology to evaluate the influence of TDS and PE on the sensory profile of drip brewed coffee. A representative wet-washedArabicacoffee was roasted to three different levels (light, medium, or dark), with each roast then brewed to nine target brews that varied systematically by TDS and PE. Descriptive analysis found that 21 of the 30 evaluated attributes differed significantly across the brews for one or more experimental factors, yielding linear or second-order response surfaces versus TDS and PE. Seven attributes exhibited a significant response surface for all three roast levels tested:burnt wood/ash flavor,citrus flavor,sourness,bitterness,sweetness,thickness, andflavor persistence. An additional seven attributes also showed a significant response surface fit across some but not all roasts. Importantly,sweetnessexhibited an inverse correlation with TDS irrespective of roast, whiledark chocolate flavorandblueberry flavordecreased with TDS for medium roast. These results provide new insight on how to optimize brewing conditions to achieve desired sensory profiles in drip brewed coffee. Practical Application This research provides guidance on how best to achieve specific flavor profiles in drip brewed coffee.
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