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Sci Rep

Title:		"Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee"
Author(s):		Cordoba N; Pataquiva L; Osorio C; Moreno FLM; Ruiz RY;
Address:		"Universidad de La Sabana, Faculty of Engineering, Doctorado en Biociencias, Campus Universitario del Puente del Comun, Km 7 Autopista Norte de Bogota, Chia-Cundinamarca, Colombia. Universidad de La Sabana, Faculty of Engineering, Maestria en Diseno y Gestion de Procesos, Campus Universitario del Puente del Comun, Km 7 Autopista Norte de Bogota, Chia-Cundinamarca, Colombia. Departamento de Quimica, Universidad Nacional de Colombia-Sede Bogota, AA 14490, Bogota, Colombia. Universidad de La Sabana, Faculty of Engineering, Grupo de Investigacion en Procesos Agroindustriales, Campus Universitario del Puente del Comun, Km 7 Autopista Norte de Bogota, Chia-Cundinamarca, Colombia. Universidad de La Sabana, Faculty of Engineering, Grupo de Investigacion en Procesos Agroindustriales, Campus Universitario del Puente del Comun, Km 7 Autopista Norte de Bogota, Chia-Cundinamarca, Colombia. ruth.ruiz@unisabana.edu.co"
Journal Title:		Sci Rep
Year:		2019
Volume:		20190611
Issue:		1
Page Number:		8440 -
DOI:		10.1038/s41598-019-44886-w
ISSN/ISBN:		2045-2322 (Electronic) 2045-2322 (Linking)
Abstract:		"The effects of grinding (medium-coarse) and extraction time (14-22 h) on the physicochemical and sensorial properties of cold brew coffee produced using two types of Colombian specialty coffees (Huila and Narino) were evaluated. Cold coffee brewed under coarse grinding and 22 h of extraction exhibited the highest values of total dissolved solids, extraction yield, pH, titratable acidity (TA), and total phenolic content. The type of coffee used mainly affected the TA and pH. All cold brew coffee samples had lower TA values than their hot counterparts. Narino cold brew samples had higher TA values than those of Huila in all treatments evaluated. Higher scores were reported in the sensorial evaluation of cold brew coffee when prepared using the shortest time (14 h) and coarse grinding for both coffee types. These coffees were characterized by strong sweetness, fruity and floral flavours, medium bitterness and acidity, and a creamy body. Furans, pyrazines, ketones, aldehydes, pyrroles, esters, lactones, furanones, and phenols were detected as odour-active compounds. The findings of this study demonstrate that the particle size, contact time, and coffee type affect the physicochemical and sensorial characteristics of cold brew coffee, leading to cold brew coffees with different flavour profiles"
Keywords:		*Coffea *Coffee Cooking/methods Flavoring Agents/chemistry Food Handling/methods Humans Odorants/*analysis *Taste;
Notes:		"MedlineCordoba, Nancy Pataquiva, Laura Osorio, Coralia Moreno, Fabian Leonardo Moreno Ruiz, Ruth Yolanda eng Research Support, Non-U.S. Gov't England 2019/06/13 Sci Rep. 2019 Jun 11; 9(1):8440. doi: 10.1038/s41598-019-44886-w"