Características físico-químicas de bebidas de café tipo expresso preparadas a partir de blends de café arábica e conilon

Abstract

Nos últimos anos tem sido crescente a procura por bebidas de café diferenciadas, como o tipo expresso. Nessa bebida, é essencial um alto teor de extrato aquoso para garantir um bom corpo, o que pode ser obtido utilizando-se o café conilon. O Estado do Espírito Santo é o maior produtor nacional de café conilon. Ainda que existam vários estudos sobre a composição físico-química do café brasileiro, pouco se sabe sobre características físico-químicas das bebidas de café expresso obtidas com blends entre o café arábica e o conilon capixaba. Neste trabalho teve-se como objetivo realizar a caracterização físico-química da bebida de café expresso formulada a partir de blends de café arábica e conilon produzido no Espírito Santo (nas proporções de arábica e conilon de 100:0; 80:20; 60:40; 40:20; e 0:100, respectivamente), com diferentes tipos de processamento (natural e descascado). Foram realizadas análises de umidade, pH, acidez titulável total e extrato aquoso. Constatou-se que a utilização de conilon no blend com arábica, nas duas formas de processamento, acarreta em bebidas com maior valor de pH, menor acidez e maior teor de extrato aquoso. Um maior teor de extrato aquoso é interessante para o preparo de café tipo expresso. Sendo assim, os resultados demonstram a viabilidade da utilização do café conilon em blends com arábica no preparo do café tipo expresso, quando se desejam bebidas com maior teor de extrato aquoso.

Resistance inducers applied alone or in association with fungicide for the management of leaf rust and brown eye spot of coffee under field conditions

“…However, Farah et al (2006) found that the concentrations of 3,4-dicaffeoylquinic acid in raw and roasted coffee were positively correlated with quality, whereas defective grains (green, burnt and damaged) and other caffeoylquinic acid (mainly the 5-caffeoylquinic acid) correlated negatively with coffee quality. According to Pinto, Fernandes, Giranda, Pereira, and Carvalho (2002), the best classified coffee drink, with "strictly soft," "soft," "barely soft" and "hard" beverage, had a higher content of total soluble solids, which is desirable both from the point of view of industrial yield and contribution to ensure "body" which is important for espresso coffee drinks. Alves (2009) Note: Treatments: fungicide:(epoxiconazole + pyraclostrobin); K phosphonate 1: P 2 O 5 (35%) and K 2 O (25%); Mn phosphonate: P 2 O 5 (51.0%) and Mn (9.7%); Cu phosphonate: P 2 O 5 (20.3%) and Cu (4.0%); Greenforce CuCa: formulations prepared from by-products of coffee industry supplemented with Cu and Ca; cuprous oxide: Cu (50.0%); K phosphonate 2: P 2 O 5 (33.6%) and K 2 O (29.0%); and standard leaf fertilizer K 2 O (10.0%), Mg (1.0%), S (10.0%), B (3.0%), Cu (10.0%), Mn (2.0%) and Zn (6.0%).…”

“…However, Farah et al (2006) found that the concentrations of 3,4-dicaffeoylquinic acid in raw and roasted coffee were positively correlated with quality, whereas defective grains (green, burnt and damaged) and other caffeoylquinic acid (mainly the 5-caffeoylquinic acid) correlated negatively with coffee quality. According to Pinto, Fernandes, Giranda, Pereira, and Carvalho (2002), the best classified coffee drink, with "strictly soft," "soft," "barely soft" and "hard" beverage, had a higher content of total soluble solids, which is desirable both from the point of view of industrial yield and contribution to ensure "body" which is important for espresso coffee drinks. Alves (2009) verified a strong correlation between beverage quality and brix degree of ripe fruits, 95% of the coffees that reached a mark above 80 had a brix degree higher than 20 upon harvest; in this study, all treatments presented values higher than 20.…”

Projective mapping: potential tool for sensory evaluation of coffees for industrial application

“…Samples differed in pH, except gourmet A and traditional B. According to Lima, Lucia, Saraiva and Lima (2015), consumer acceptance is highly associated with coffee beverage pH. The ideal pH range is 4.95 to 5.20.…”

Statistical procedure for the composition of a sensory panel of blends of coffee with different qualities using the distribution of the extremes of the highest scores

“…Caffeine is odourless and has a very characteristic bitter taste, contributing to the significant bitter note of the flavour and the aroma of the coffee beverage (Monteiro & Trugo 2005). Filho, Lucia, Saraiva, and Lima (2015) commented that some of the blends used by industries may be formulated using different proportions of a mixture of Arabica coffees and certain varieties of Canephora, such as Robusta. That Arabica coffee is more fruity and acidic, while Robusta coffee is more bitter and ensures a more full-bodied beverage.…”