Characterizing product temperature-dependent sensory perception of brewed coffee beverages: Descriptive sensory analysis

Chapko, Matthew J.; Seo, Han‐Seok

doi:10.1016/j.foodres.2018.12.026

Cited by 45 publications

(43 citation statements)

References 23 publications

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“…The tasting panel found the espresso more bitter and astringent when it was brewed at 96 °C and 98 °C [19]. Also in the study of Chapko & Seo, a too hot coffee temperature was described as roasted and burnt [24]. The results of the previous studies correlate with the feedback of the tasting panels in the sensory analysis carried out here.…”

Section: Resultssupporting

confidence: 69%

Influence of the Brewing Temperature on the Taste of Espresso

Klotz¹,

Winkler²,

Lachenmeier³

2019

Preprint

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Very hot (> 65 °C) beverages such as espresso were evaluated by the International Agency for Research on Cancer (IARC) as probably carcinogenic to humans. For this reason, research into lowering beverage temperature without compromising its quality or taste is important. For espresso, one obvious possibility consists in lowering the brewing temperature. In two sensory trials using ISO 4120:2004 triangle test methodology, brewing temperatures of 80°C vs. 128°C and 80° vs. 93°C were compared. From the tested levels, espresso brewed at the lowest temperature had the highest acceptance. However, most tasters were unable to distinguish between 80°C and 93°C. The results of these pilot experiments proof the possibility to decrease the health hazard of very hot beverages by lower brewing temperatures.

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Section: Resultssupporting

confidence: 69%

Influence of the Brewing Temperature on the Taste of Espresso

Klotz¹,

Winkler²,

Lachenmeier³

2019

Preprint

View full text Add to dashboard Cite

show abstract

“…The tasting panel found the espresso more bitter and astringent when it was brewed at 96 • C and 98 • C [22]. In addition, in the study of Chapko and Seo, a too hot coffee temperature was described as roasted and burnt [27]. The results of the previous studies correlated with the feedback of the tasting panels in the sensory analysis carried out here.…”

Section: Discussionsupporting

confidence: 70%

Influence of the Brewing Temperature on the Taste of Espresso

Klotz

Winkler

Lachenmeier

2020

Foods

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Very hot (>65 °C) beverages such as espresso have been evaluated by the International Agency for Research on Cancer (IARC) as probably carcinogenic to humans. For this reason, research into lowering beverage temperature without compromising its quality or taste is important. For espresso, one obvious possibility consists in lowering the brewing temperature. In two sensory trials using the ISO 4120:2004 triangle test methodology, brewing temperatures of 80 °C vs. 128 °C and 80 °C vs. 93 °C were compared. Most tasters were unable to distinguish between 80 °C and 93 °C. The results of these pilot experiments prove the possibility of decreasing the health hazards of very hot beverages by lower brewing temperatures.

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“…An important potential confounding factor in any analysis of the effect of brew temperature is that it complicates control of the serving temperature, which is well known to impact sensory perception 28 . Coffees served at higher temperature were reportedly perceived as more roasty and bitter than those served at lower temperatures, while most other attributes decreased in perceived intensity at higher serving temperatures 29,30 . Lower temperature coffee samples are also generally rated less favourably by untrained consumers 31,32 .…”

mentioning

confidence: 97%

Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee

Batali

Ristenpart

Guinard

2020

Sci Rep

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The brew temperature is widely considered a key parameter affecting the final quality of coffee, with a temperature near 93 °C often described as optimal. In particular, drip brewers that do not achieve a minimum brew temperature of 92 °C within a prescribed time period fail their certification. There is little empirical evidence in terms of rigorous sensory descriptive analysis or consumer preference testing, however, to support any particular range of brew temperatures. In this study, we drip-brewed coffee to specific brew strengths, as measured by total dissolved solids (TDS), and extraction yields, as measured by percent extraction (PE), spanning the range of the classic Coffee Brewing Control Chart. Three separate brew temperatures of 87 °C, 90 °C, or 93 °C were tested, adjusting the grind size and overall brew time as necessary to achieve the target TDS and PE. Although the TDS and PE both significantly affected the sensory profile of the coffee, surprisingly the brew temperature had no appreciable impact. We conclude that brew temperature should be considered as only one of several parameters that affect the extraction dynamics, and that ultimately the sensory profile is governed by differences in TDS and PE rather than the brew temperature, at least over the range of temperatures tested.

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Characterizing product temperature-dependent sensory perception of brewed coffee beverages: Descriptive sensory analysis

Cited by 45 publications

References 23 publications

Influence of the Brewing Temperature on the Taste of Espresso

Influence of the Brewing Temperature on the Taste of Espresso

Influence of the Brewing Temperature on the Taste of Espresso

Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee

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