Comparison of Characterization of Cold Brew and Hot Brew Coffee Prepared at Various Roasting Degrees

This investigation is aimed at elucidating the effects of roasting degree and extraction method on coffee beverages prepared with beans from Asia. According to the results with the improvement of the roasting degree, a decrease in titratable acidity, total phenolic compounds, the concentrations of chlorogenic acid and trigonelline, and total antioxidant capacity was observed. Cold coffee beverages showed higher total sugar and trigonelline. The volatile components, such as pyridine, furan-2-yl-methyl acetate, 2-furanemethanol, and 5-methylfurfural, were also affected by roasting degree and extraction methods. Cold brew coffee exhibited higher intensities of enzymatic flavor and sweetness. Furthermore, the principal component analysis revealed a distinct difference in coffee characterization in roasting degree in cold coffee brews than in hot ones. The results indicate that roasting degree affects physicochemical and sensory properties more than extraction temperature. Additionally, there were significant differences in coffee characteristics between cold and hot brew coffee.

Automated summary

This investigation aimed to study the effects of roasting degree and extraction method on coffee beverages from Asia. The results showed that as the roasting degree increased, there was a decrease in titratable acidity, total phenolic compounds, chlorogenic acid and trigonelline concentrations, and total antioxidant capacity. Cold coffee beverages had higher total sugar and trigonelline. The volatile components and sensory properties were also influenced by roasting degree and extraction methods. Principal component analysis indicated a distinct difference in coffee characterization between cold and hot brews in terms of roasting degree. This study suggests that roasting degree plays a more significant role in coffee quality than extraction temperature.