Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards

Claassen, Linda; Rinderknecht, Maximilian; Porth, Theresa; Röhnisch, Julia; Seren, Hatice Yasemin; Scharinger, Andreas; Gottstein, Vera; Noack, Daniela; Schwarz, Steffen; Winkler, G.; Lachenmeier, Dirk W.

doi:10.3390/foods10040865

Cited by 17 publications

(11 citation statements)

References 24 publications

(22 reference statements)

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“…The NMR tubes were finally sealed with a lid and a spinner for the NMR instrument. The measurements were performed according to a previously described procedure developed for cold brew coffee [ 22 ].…”

Section: Methodsmentioning

confidence: 99%

Coffee Leaf Tea from El Salvador: On-Site Production Considering Influences of Processing on Chemical Composition

Steger

Rigling

Blumenthal³

et al. 2022

Foods

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The production of coffee leaf tea (Coffea arabica) in El Salvador and the influences of processing steps on non-volatile compounds and volatile aroma-active compounds were investigated. The tea was produced according to the process steps of conventional tea (Camellia sinensis) with the available possibilities on the farm. Influencing factors were the leaf type (old, young, yellow, shoots), processing (blending, cutting, rolling, freezing, steaming), drying (sun drying, oven drying, roasting) and fermentation (wild, yeast, Lactobacillus). Subsequently, the samples were analysed for the maximum levels of caffeine, chlorogenic acid, and epigallocatechin gallate permitted by the European Commission. The caffeine content ranged between 0.37–1.33 g/100 g dry mass (DM), the chlorogenic acid was between not detectable and 9.35 g/100 g DM and epigallocatechin gallate could not be detected at all. Furthermore, water content, essential oil, ash content, total polyphenols, total catechins, organic acids, and trigonelline were determined. Gas chromatography—mass spectrometry—olfactometry and calculation of the odour activity values (OAVs) were carried out to determine the main aroma-active compounds, which are β-ionone (honey-like, OAV 132-927), decanal (citrus-like, floral, OAV 14-301), α-ionone (floral, OAV 30-100), (E,Z)-2,6-nonadienal (cucumber-like, OAV 18-256), 2,4-nonadienal (melon-like, OAV 2-18), octanal (fruity, OAV 7-23), (E)-2 nonenal (citrus-like, OAV 1-11), hexanal (grassy, OAV 1-10), and 4-heptenal (green, OAV 1-9). The data obtained in this study may help to adjust process parameters directly to consumer preferences and allow coffee farmers to earn an extra income from this by-product.

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Section: Methodsmentioning

confidence: 99%

Coffee Leaf Tea from El Salvador: On-Site Production Considering Influences of Processing on Chemical Composition

Steger

Rigling

Blumenthal³

et al. 2022

Foods

Self Cite

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“…A lot of studies on coffee's volatile compounds relate to hot brewed coffee [5]. Furthermore, cold brew coffee lacks a uniform, standardized production process in terms of parameters such as extraction time, extraction temperature, dosage or roasting [6], also in the context of the sensory quality of the beverage.…”

Section: Introductionmentioning

confidence: 99%

Coffee Roasting and Extraction as a Factor in Cold Brew Coffee Quality

et al. 2022

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Due to the dynamic growth of the cold brew coffee market, the aim of this study was to identify and characterize main bioactive and aromatic compounds that may be helpful for quality control during the production of popular beverages. Using headspace solid-phase microextraction and GC-MS and LC-MS analysis, prepared cold brew coffee extracts were investigated and compared with different green bean roasting profiles and varying extraction temperature and time parameters. In terms of quantitative composition, the study showed that cold brew coffees are an exceptional source of chlorogenic acid. Therefore, they may change consumers purchasing decisions on the beverage market and establish a new and natural substitute for controversial energy drinks. The analyses confirm the possibility of producing a beverage with increased chlorogenic acid content above 900 mg/L or at a similar level of 400–500 mg/L with caffeine, which may be important on an industrial scale due to the possibility of diversifying beverage production. Furthermore, aroma compounds were presented as markers responsible for fruity or caramel–roasted-almond notes and changes in their concentrations according to the recipe were also presented. The best option for cold brew coffee production appears to be beans roasted in the 210–220 °C temperature range.

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“…According to the newest report of Grand View Research, Inc., the size of the cold brew coffee global market will grow to 1.63 billion USD by 2025 16 . Despite the many advantages, the low temperature causes a slowed extraction process, which results in a longer steep time, even up to 8–24 h 17 , 18 . Therefore, it seems necessary to look for alternative methods for the cold extraction process, which could possibly significantly reduce the extraction time.…”

Section: Introductionmentioning

confidence: 99%

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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Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards

Cited by 17 publications

References 24 publications

Coffee Leaf Tea from El Salvador: On-Site Production Considering Influences of Processing on Chemical Composition

Coffee Leaf Tea from El Salvador: On-Site Production Considering Influences of Processing on Chemical Composition

Coffee Roasting and Extraction as a Factor in Cold Brew Coffee Quality

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

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