Characterization and comparison of cold brew and cold drip coffee extraction methods

• Published in: Journal of the science of food and agriculture Vol. 99; no. 1; pp. 391 - 399
• Main Authors: Angeloni, Giulia, Guerrini, Lorenzo, Masella, Piernicola, Innocenti, Marzia, Bellumori, Maria, Parenti, Alessandro
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 15.01.2019; John Wiley and Sons, Limited
• Subjects: Aroma; Beverages; Bitterness; brewing; Caffeine; CGAs; chemical analysis; Chromatography, High Pressure Liquid; Cinnamic acid; Coffea - chemistry; Coffee; coffee (beverage); Coffee - chemistry; cold; cold extraction; Cooking - methods; filtered coffee; Flavoring Agents - analysis; Flavors; High performance liquid chromatography; Humans; Liquid chromatography; Mass Spectrometry; Mass spectroscopy; odors; Organic chemistry; Physical properties; protocols; refractive index; Refractivity; Seeds - chemistry; Sensor arrays; Sensory evaluation; Sourness; Sweetness; Taste; temperature; total solids; Viscosity; cold extraction; CGAs; brewing; caffeine; filtered coffee
• ISSN: 0022-5142; 1097-0010; 1097-0010
• DOI: 10.1002/jsfa.9200

BACKGROUND Each region of the world has its own methods, protocols, instruments and procedures regarding how to brew coffee. The final result in the cup is strongly affected by the extraction method, and many studies have focused on this subject. However, few studies have investigated slow, cold extraction methods, despite their popularity among baristas. Therefore, the present study aimed to characterize and compare two cold extraction methods: cold brew and cold drip. RESULTS Physical and chemical analyses were used to describe coffee beverages in terms of pH, total solids, refractive index, density and viscosity. Caffeine and cinnamic acids were quantified using high‐performance liquid chromatography (HPLC)/diode array detector and HPLC/mass spectrometry. A sensory evaluation included aroma, flavor and textural attributes. CONCLUSIONS Significant differences were found in the chemical and physical parameters, both between and within the two methods, as a function of the extraction temperature and contact time. Similarly, the sensory evaluation found differences in flavor profiles, as measured in terms of bitterness, sweetness, sourness and global intensity. © 2018 Society of Chemical Industry