Influence of extraction temperature on the final quality of espresso coffee

Andueza, Susana; Maeztu, Laura; Pascual-Antón, Lucía; Ibañez, C.; Peña, María-Paz De; Cid, Concepción

doi:10.1002/jsfa.1304

Cited by 87 publications

(108 citation statements)

References 11 publications

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“…The average contents of total lipid were in the range of 1.60-2.62 mg/mL of EC. These results are consistent with the conclusion taken from previously published literature [23] where ECs showed a remarkable increase in total lipid along with increasing in temperature from 88 °C to 98 °C. Similar trend was observed by Masella et al [35], where higher water temperature led to a significant increase in lipid content of Caffè Firenze which is a new espresso brewing techniques and has been developed recently.…”

Section: Effect Of Water Temperaturesupporting

confidence: 83%

“…Although the chemical composition of ECs as affected through different coffee/water ratio [20,21], particles size [21,22], extraction temperature [21,23,24] and water pressure [24,25] has already been reported, scarce information [21] were found in the literature with respect to diterpenes content of ECs prepared under different conditions. Considering the significant consumption of EC among European countries, studying the effect of operating conditions on diterpenes content of EC becomes relevant.…”

Section: ] Originally Ec Was An Italian Beverage But Nowadays It mentioning

confidence: 99%

“…For the preparation of an EC with a volume of 40 mL, a pressure of around 9.0±0.2 bar was necessary. The time of extraction was kept at 21±3 s [23].…”

Section: Espresso Coffee Preparationmentioning

confidence: 99%

“…Although higher temperature led to higher diterpenes, difference among 80 and 90 °C was not statistically significant (p≥0.05). The influence of water temperature on physicochemical and sensorial properties of ECs has been already documented [23] but few authors studied the diterpenes concentration of ECs as affected by temperature [21]. Buchmann et al [21] found three times higher cafestol content in fresh brew (made without pressure) prepared at 110 °C in comparison to 80 °C.…”

Section: Effect Of Water Temperaturementioning

confidence: 99%

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Diterpenes in espresso coffee: impact of preparation parameters

Moeenfard

Silva

Borges

et al. 2014

Eur Food Res Technol

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The aim of the present study was to evaluate the effect of preparation conditions of espresso coffee (EC) on the diterpenes profile. ECs were prepared from roasted and ground (R&G) Arabica coffee and analyzed for the content of cafestol and kahweol by liquid-liquid extraction followed by HPLC-DAD, as well as their lipid content. The main variables in the present study were: the water quantity, the amount of coffee, the particle size, the percolation time, the water temperature and pressure.Average cafestol, kahweol and lipid content of R&G Arabica coffee were 467 ± 20 mg/100 g, 638 ± 33 mg/100 g, and 15.1 ± 0.1 g/100 g, respectively. Although all parameters influenced the diterpenes content of ECs (21 samples), the particle size and water quantity were the most significant ones. It was possible to reduce the total diterpenes from 58.8 ± 0.7 mg/L (2.3 mg/40 mL) to 30.7 ± 0.8 mg/L (1.2 mg/40 mL) by varying the brewing conditions. The extraction yield of diterpenes and lipids were in the range of 1.5-2.5% and 7.0-9.0%, respectively. Regarding total cafestol and kahweol, very fine particles seem to be more desirable for the production of highly concentrated brew (2.3 mg/40 mL) with cafestol and kahweol extraction yields of 2.8 and 2.9%, respectively, than other studied ECs. On the other hand, samples brewed at 70 ºC exhibited lower diterpenes content (1.2 mg/40 mL) and diterpenes extraction efficiency (1.4%) with respect to all other considered parameters. This study clearly shows that parameters for coffee brew preparation may be changed to modify the diterpenes content of ECs according to the desired purpose.Keywords Espresso coffee, Brewing, Diterpenes, Roasted coffee beans IntroductionCoffee is a globally consumed beverage and can be prepared in different ways. One of the common coffee brewing techniques is the Italian "Espresso" which are consumed over than 50 million cups per days [1]. Espresso coffee (EC) is an intense beverage with special aroma made for immediate consumption [2]. For the preparation of espresso coffee, a limited amount of hot water (90±5 °C), under pressure (9±2 bar), passes through a compressed finely roasted and ground coffee (R&G, 6.5±1.5 g) in a short period of time (30±5 s) and produces a brew (15-50 mL) with strong taste and flavor topped with crema (dense foam layer) [1,

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Section: Effect Of Water Temperaturesupporting

confidence: 83%

Section: ] Originally Ec Was An Italian Beverage But Nowadays It mentioning

confidence: 99%

“…For the preparation of an EC with a volume of 40 mL, a pressure of around 9.0±0.2 bar was necessary. The time of extraction was kept at 21±3 s [23].…”

Section: Espresso Coffee Preparationmentioning

confidence: 99%

Section: Effect Of Water Temperaturementioning

confidence: 99%

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Diterpenes in espresso coffee: impact of preparation parameters

Moeenfard

Silva

Borges

et al. 2014

Eur Food Res Technol

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“…on the extraction of coffee compounds. [13][14][15][16] Currently, to our best knowledge, only few studies about the presence of phenolics in spent coffee grounds from espresso coffee, 17,18 and the preparation of extracts with antioxidant capacity from spent coffee grounds obtained by filter coffee brewing have been found. 19 On the other hand, the increasing demand for foodstuffs free of artificial additives or with nutritional or healthy added values, induces to food industry (and also to the pharmaceutical one) to find new sources of antioxidants and bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Spent Coffee Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds

Bravo

Juániz

Monente

et al. 2012

J. Agric. Food Chem.

Self Cite

130

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The main hydrophilic antioxidant compounds (3-, 4-and 5-monocaffeoylquinic and 3,4-, 3,5-and 4,5-dicaffeoylquinic acids, caffeine and browned compounds, including melanoidins) and the antioxidant capacity (Folin-Ciocalteau, ABTS, DPPH, Fremy´s salt and TEMPO) were evaluated in Arabica and Robusta spent coffee obtained from the preparation of coffee brews with the most common coffeemakers (filter, espresso, plunger and mocha). All spent coffee grounds, with the exception of those from mocha coffeemaker, had relevant amounts of total caffeoylquinic acids (6.22-13.24 mg/g of spent coffee), mainly dicaffeoyquinic acids (3.31-5.79 mg/g of spent coffee) which were 4-7 fold higher than in their respective coffee brews. Caffeine was ranged from 3.59 to 8.09 mg/g of spent coffee. The antioxidant capacity of the aqueous spent coffee extracts was 46.0-102.3% (filter), 59.2-85.6% (espresso), and less than 42% (plunger) in comparison to their respective coffee brews. This study allowed us to obtain spent coffee extracts with antioxidant properties that can be used as a good source of hydrophilic bioactive compounds.

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Optimization of the brewing parameters on coffee extraction using a central composite rotatable design

et al. 2022

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Background: The consumption of cold brew is relatively new, and guidelines with conditions and parameters to produce cold brew are still lacking. In this study, the parameters to obtain cold brew coffee from Coffea arabica were optimized to obtain a coffee extract rich in caffeine and soluble solids. The effects of extraction time, particle size of ground coffee, extraction temperature, coffee-to-water ratio, stirring on caffeine yield, and soluble solids on caffeine concentrations were studied.Results: Optimized parameters showed 45 min sufficed to perform a cold extraction at 4 C and 24 C. The parameters selected for validation were 24 C, 30% coffee-to-water ratio, a stirring of 400 rpm resulting in 3.98 mg/ml of extracted caffeine, 11.20 Brix, and 93.9% of caffeine yield. The smaller particle size (595 μm) displayed the higher caffeine extraction of about 4 mg/ml. Conclusion:This study reveals the high efficiency of cold brew extraction and its potential at the industrial scale, decreasing costs with energy and extraction time, and producing a coffee rich in caffeine and soluble solids.caffeine, Coffea arabica, coffee yield, cold brew, quality by design INTRODUCTIONCoffee is one of the most popular beverages consumed worldwide by 80% of the population every day. 1 Coffee consumption was estimated to have risen to 168.39 million bags in 2019/2020 as a result of the global pandemic. 2 Coffee is the main source of caffeine, which is an alkaloid antagonist of the adenosine receptors A2 and A1 involved in the stimulation of the central nervous system, manifested by increased vigilance, capacity for work, and improved humor, as well as decreased motor reaction time and fatigue. 3,4 Most of the health Abbreviations: A1, adenosine receptor; A2, alpha-adrenergic 2; CCRD, central composite rotatable design; HPLC, high-performance liquid chromatography; PTFE, polytetrafluoroethylene.

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Influence of extraction temperature on the final quality of espresso coffee

Cited by 87 publications

References 11 publications

Diterpenes in espresso coffee: impact of preparation parameters

Diterpenes in espresso coffee: impact of preparation parameters

Evaluation of Spent Coffee Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds

Optimization of the brewing parameters on coffee extraction using a central composite rotatable design

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