CHARACTERISTICS OF COLD BREWED ARABICA COFFEE FROM GUNUNG KARAMAT VILLAGE SUBANG REGENCY AS A RESULT OF DIFFERENT TEMPERATURES AND ROASTING TIME

Cold brewed coffee has a sweet taste steeping intensity higher than bitter taste and sour taste. One of the flavors of brewing coffee can be affected by the temperature and the roasting time of the equipment used. In this study, cold brewing processes were performed on several Arabica coffee samples...

Full description

Saved in:
Bibliographic Details
Published inINMATEH - Agricultural Engineering pp. 835 - 843
Main Authors DARMAJANA, Doddy Andy, WULANDARI, Rahayu, SAGITA, Diang
Format Journal Article
LanguageEnglish
Published 31.12.2022
Online AccessGet full text

Cover

More Information
Summary:Cold brewed coffee has a sweet taste steeping intensity higher than bitter taste and sour taste. One of the flavors of brewing coffee can be affected by the temperature and the roasting time of the equipment used. In this study, cold brewing processes were performed on several Arabica coffee samples obtained from several roasting treatments consisting of three different roasting temperatures (170°C, 180°C, and 190°C) and three levels of roasting times (10, 12, and 15 minutes). The cold brewed in this study has the characteristics of steeping with high acidity intensity, clean after taste, the color of the steeping tends to be light brown, and the steeping body was light. The best treatment for roasting was a temperature of 190oC with a roasting time of 10 minutes based on the highest effectiveness value.
ISSN:2068-4215
2068-2239
DOI:10.35633/inmateh-68-83