Effect of brewing technique and particle size of the ground coffee on sensory profiling of brewed Dampit robusta coffee

Fibrianto, Kiki; Febryana, Y R; Wulandari, Eka

doi:10.1088/1755-1315/131/1/012009

Cited by 10 publications

(9 citation statements)

References 11 publications

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“…Ground coffee contains particles of millions of different sizes. Typically these different sized particles include sizes below 100 microns to around 1700 microns [37]. These particles are relatively accommodated in a few micron ranges resulting in grind distribution.…”

Section: Experimental Nodule Prototypes Designmentioning

confidence: 99%

Feasibility Study and Experimental Evaluation of the Design of Nodule Prototype Developed for Palpation Display Apparatus: A Novel Device for Contactless Primary Tactile Diagnosis

2021

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Background: Lack of feasible palpation display for primary diagnosis of a tumor without any need of physician to patient physical contact has been reported as one of the major concerns. To further explore this area, we developed a novel palpation device consisting of a uniquely designed nodule mechanism (based on optimizing nodule top and bottom hemisphere wall thickness and manipulating granular jamming method) that can vary stiffness while maintaining the shape of the same nodule display, for which current devices are not capable of in terms of aping a tumor. Methods: This paper evaluates the manufacturing approach of the nodule, exploring several iterations of the nodule prototype. Experiments were performed on nodule prototypes of varying wall thicknesses in order to evaluate its effect on stiffness and deformation. Results and Conclusions: Experimental results showed that nodule top and bottom wall thickness had a significant effect on the stiffness and deformation of the nodule. The higher the thickness of the top hemisphere and the lower the thickness of the bottom hemisphere, the greater the stiffness the nodule can achieve. Similarly, the display shape of the nodule can be maintained with minimal or no deformation if the nodule top hemisphere thickness is optimally higher than bottom hemisphere thickness.

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Section: Experimental Nodule Prototypes Designmentioning

confidence: 99%

Feasibility Study and Experimental Evaluation of the Design of Nodule Prototype Developed for Palpation Display Apparatus: A Novel Device for Contactless Primary Tactile Diagnosis

2021

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“…Harsh is described as pungent and disagreeable taste and could be in the form of bitterness. The appearance of this unwanted bitter taste can make it difficult for consumers to identify the flavour in coffee (Fibrianto et al, 2018).…”

Section: Quality Of Sensory Attributesmentioning

confidence: 99%

“…Basically, compounds that generate the sour taste is extracted first, followed by the sweet and bitter. In other words, the bitter taste tends to be more intense as the extraction processes (Fibrianto et al, 2018). In this study, the extraction time used was 4 min.…”

Section: Determining the Appropriate Level Of Roasting And Brewing Te...mentioning

confidence: 99%

“…In addition to roasting level, brewing technique also affects coffee sensory attributes. Some sensory attributes that may differ significantly because of the dissimilar treatment in brewing technique were the aroma, bitter taste, acidity, aftertaste, and body (Fibrianto et al, 2018). On that basis, the present study is aimed to determine the sensory attributes of selected local Indonesian coffees in relation to consumer perception and further insights in determining the appropriate roasting levels and brewing techniques to improve the sensory quality of local coffee.…”

Section: Introductionmentioning

confidence: 99%

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Consumer Perception on Sensory Attributes of Selected Local Indonesian Coffee

Isnidayu¹,

Sukartiko²,

Ainuri³

2020

MABJ

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The increase in coffee consumption for the last few years, especially for specialty coffee, becomes an opportunity to develop the local coffee market in Indonesia. In terms of developing local coffee, consumers’ sensory quality knowledge plays a vital role for coffee producer and marketer to increase sales. Taking this fact into account, the purpose of this study was to establish the quality of the sensory attributes of two selected local Indonesian coffee grown in Cianjur and Pangalengan, West Java. This study also aims to determine consumer perceptions of the attributes. Quality of the sensory attributes was evaluated by three certified panelists from the Indonesian Coffee and Cocoa Research Institute using cup testing method according to Specialty Coffee Association of America (SCAA) standard, while consumer perception was studied based on gap analysis between perceived importance and performance of the sensory attributes, assessed by 35 participants. Result revealed that the coffees had passed specialty grade and customer satisfaction, indicating the great potential for their market development. However, improvements in several sensory attributes such as flavour, aftertaste, and balance still need to be done.

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“…low permeability of coffee bed results to higher extraction pressures, low total flow rate, and longer extraction times, thus leading to overextraction and change in taste). For this reason, studies were done regarding the ground coffee beans, relating its particle size distribution on flavor release (Malvern, 2012), along with investigating the effects of various brewing techniques and particle size of ground coffee on sensory profiling (Fibrianto et al, 2018). We surmised that pressure during coffee processing can influence the bean fracturing dynamics, and therefore the final size distribution.…”

Section: Introductionmentioning

confidence: 99%

Effect of Pressure on the Particle Size Distribution of Espresso Coffee

Gonzales

Lloren

Al-shdifat³

et al. 2018

KIMIKA

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Studies regarding particle size distribution, particularly in espressos are surprisingly few. Particle size distribution (PSD) is a plot that displays the average diameter versus percentage volume of the particles present in a sample. With increased awareness amongst coffee drinkers, a study aiming to report the effects of different pressure on particle size distribution of espresso from four different coffee blends was conducted. The method involved pulling of espresso shots at 7, 9, and 11 bar (or atm) from different coffee blends labeled as MA, CO, AL, and MO. Laser diffraction analysis showed different particle size groupings for each set of extraction pressure. Fine particles are within 1.20 to 28.70 µm. The most abundant particle size is centered at 185.4 µm. The particle size distribution of coffee blends composed of 100% Arabica coffee (AL and MO) but sourced from different locations, showed four similar modes or size ranges centered at 3.523, 13.005, 28.70, and 185.4 µm regardless of the extraction pressure or the coffee source. On the other hand, the coffee blends composed of different ratios of Arabica and Robusta (MA and CO) showed different modes depending on the pressure. This indicates the potential of PSD for characterizing the purity of a coffee blend. The particle size distribution can also give insights as to the sensory attributes of the espresso coffee.

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Effect of brewing technique and particle size of the ground coffee on sensory profiling of brewed Dampit robusta coffee

Cited by 10 publications

References 11 publications

Feasibility Study and Experimental Evaluation of the Design of Nodule Prototype Developed for Palpation Display Apparatus: A Novel Device for Contactless Primary Tactile Diagnosis

Feasibility Study and Experimental Evaluation of the Design of Nodule Prototype Developed for Palpation Display Apparatus: A Novel Device for Contactless Primary Tactile Diagnosis

Consumer Perception on Sensory Attributes of Selected Local Indonesian Coffee

Effect of Pressure on the Particle Size Distribution of Espresso Coffee

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