Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods

Córdoba, Nancy; Moreno, F.L.; Osorio, Coralia; Velásquez, Sebastián; Ruiz, Yolanda García

doi:10.1016/j.foodres.2021.110141

Cited by 65 publications

(42 citation statements)

References 46 publications

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“…In the case of trigonelline, the extraction yield increased as the temperature increased from 88 to 92 °C, while at constant temperature, the increased pressure resulted in lower trigonelline levels. Cordoba et al 20 reported that coffee beverages brewed with the cold drip method displayed higher caffeine, trigonelline, and 4- and 5-caffeoylquinic acid (CQA) contents than hot brew (French press), which is in agreement with our results. In all types of analysed extractions, Sw and Spn coffees were richer in 5-HMF than the other coffees.…”

Section: Resultssupporting

confidence: 93%

Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties

Stanek

Zarębska

Biłos

et al. 2021

Sci Rep

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Cold brewing coffee has gained increasing popularity as a novel brewing method. A completely different flavour profile during cold brewing extraction (smooth and mild) is a result of the low-energy process, prolonged water-grind contact times and long preparation time. The aim of our research was to compare coffee drinks obtained with an innovative device for a faster, dynamic cold coffee extraction process (Hardtank) to drinks prepared traditionally in 24 h and hot brewed drinks. This study investigated the differences in chemical composition (volatile, non-volatile and lipid compounds), sensory properties and antioxidant capacity of coffee drinks from various extraction processes carried out at variable brewing temperatures, times and percolation modes. The results showed that the new cold maceration technique using coffee bed percolation (Hardtank) improved the quality of cold coffee drinks, making them similar in taste to hot coffee drinks. Among the studied extractions, the combination of a lower temperature (19.3 °C) and percolation process appeared to be the ideal setting for the most efficient extraction of compounds such as chlorogenic acids, gallic acid, caffeine, trigonelline, 5-(hydroxymethyl)furfural and lipids and consequently for their intake. In addition, FTIR spectra indicated an even 4 times greater quantity of lipids in Hardtank drinks than in classic cold brew and up to 5 times more lipids than in hot brew coffee, which contribute to the formation of the aroma and flavour. The decreased extraction time and use of coffee bed percolation could be beneficial for the quality and taste of cold brew products.

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Section: Resultssupporting

confidence: 93%

Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties

Stanek

Zarębska

Biłos

et al. 2021

Sci Rep

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“…In comparison, the extraction yields of the commercial coffee samples were found to be 81.26 ± 19.23 mg/g by methanol (100 °C), 19.12 ± 1.28 mg/g by dichloromethane (120 °C) and 1.76 ± 0.93 mg/g by n -hexane (120 °C) [ 48 ]. Consistent with the outcomes of our study, coffee drinks brewed with high temperatures and the cold dripping method exhibited the highest values in terms of TDS, extraction yields and the highest contents of CF, trigonelline, 4-CQA and 5-CQA, regardless of the roasting method that was used [ 49 ]. Moreover, Angelone and coworkers have reported on the extraction yield values assayed in espresso (13.1 ± 1.3–22.8 ± 1.3%), moka (28.4 ± 1.1%), V60 (22.1 ± 0.7%), cold brew (23.3 ± 0.9%), Aeropress (20.4 ± 1.2%) and French press (18.7 ± 1.1%) coffee beverages [ 50 ].…”

Section: Discussionsupporting

confidence: 88%

Chemical Analysis, Toxicity Study, and Free-Radical Scavenging and Iron-Binding Assays Involving Coffee (Coffea arabica) Extracts

et al. 2021

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We aimed to analyze the chemical compositions in Arabica coffee bean extracts, assess the relevant antioxidant and iron-chelating activities in coffee extracts and instant coffee, and evaluate the toxicity in roasted coffee. Coffee beans were extracted using boiling, drip-filtered and espresso brewing methods. Certain phenolics were investigated including trigonelline, caffeic acid and their derivatives, gallic acid, epicatechin, chlorogenic acid (CGA) and their derivatives, p-coumaroylquinic acid, p-coumaroyl glucoside, the rutin and syringic acid that exist in green and roasted coffee extracts, along with dimethoxycinnamic acid, caffeoylarbutin and cymaroside that may be present in green coffee bean extracts. Different phytochemicals were also detected in all of the coffee extracts. Roasted coffee extracts and instant coffees exhibited free-radical scavenging properties in a dose-dependent manner, for which drip coffee was observed to be the most effective (p < 0.05). All coffee extracts, instant coffee varieties and CGA could effectively bind ferric ion in a concentration-dependent manner resulting in an iron-bound complex. Roasted coffee extracts were neither toxic to normal mononuclear cells nor breast cancer cells. The findings indicate that phenolics, particularly CGA, could effectively contribute to the iron-chelating and free-radical scavenging properties observed in coffee brews. Thus, coffee may possess high pharmacological value and could be utilized as a health beverage.

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“…As in the case of our research, cold brew infusions seemed to be more effective to obtain higher caffeine content than hot water infusions. The high caffeine content in cold drip infusions was also demonstrated by Córdoba et al [38].…”

Section: Caffeine Content In Coffee Infusionsupporting

confidence: 65%

The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated from Different Countries

Muzykiewicz-Szymańska

Nowak

Wira

et al. 2021

Molecules

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Coffee is one of the most often consumed beverages almost all over the world. The multiplicity of beans, as well as the methods and parameters used to brew, encourages the optimization of the brewing process. The study aimed to analyze the effect of roasting beans, the brewing technique, and its parameters (time and water temperature) on antioxidant activity (determined using several in vitro methods), total polyphenols, flavonoids, and caffeine content. The infusions of unroasted and roasted Arabica beans from Brazil, Colombia, India, Peru, and Rwanda were analyzed. In general, infusions prepared from roasted beans had higher antioxidant activity and the content of above-mentioned compounds. The hot brew method was used to obtain infusions with a higher antioxidant activity, while the cold brew with higher caffeine content. The phenolic compound content in infusions prepared using both techniques depended on the roasting process. Moreover, the bean’s origin, roasting process, and brewing technique had a significant effect on the tested properties, in contrary to brewing time and water temperature (below and above 90 °C), which had less impact. The results confirm the importance of coffee brewing optimization.

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Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods

Cited by 65 publications

References 46 publications

Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties

Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties

Chemical Analysis, Toxicity Study, and Free-Radical Scavenging and Iron-Binding Assays Involving Coffee (Coffea arabica) Extracts

The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated from Different Countries

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