Effects of grind size and brew time upon sensory traits, consumer likability and antioxidant activity of Arabica cold brew

Morresi, Angela M.; Truglio, Kristin; Specchio, John; Kerrihard, Adrian L.

doi:10.1111/ijfs.14824

Cited by 2 publications

(2 citation statements)

References 24 publications

(27 reference statements)

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“…This assumption still needs to be verified using further sensory testing. A recent study also hypothesized a non-linear extraction behavior [ 24 ], which was not observable in our investigations, but clearly needs further testing.…”

Section: Discussioncontrasting

confidence: 55%

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

Claassen

Rinderknecht

Porth

et al. 2021

Foods

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Cold brew coffee is a new trend in the coffee industry. This paper presents pilot studies on several aspects of this beverage. Using an online survey, the current practices of cold brew coffee preparation were investigated, identifying a rather large variability with a preference for extraction of medium roasted Arabica coffee using 50–100 g/L at 8 °C for about 1 day. Sensory testing using ranking and triangle tests showed that cold brew may be preferred over iced coffee (cooled down hot extracted coffee). Extraction experiments under different conditions combined with nuclear magnetic resonance (NMR) analysis showed that the usual extraction time may be longer than necessary as most compounds are extracted within only a few hours, while increasing turbulence (e.g., using ultrasonication) and temperature may additionally increase the speed of extraction. NMR analysis also revealed a possible chemical differentiation between cold brew and hot brew using multivariate data analysis. Decreased extraction time and reduced storage times could be beneficial for cold brew product quality as microbiological analysis of commercial samples detected samples with spoilage organisms and contamination with Bacillus cereus.

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Section: Discussioncontrasting

confidence: 55%

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

Claassen

Rinderknecht

Porth

et al. 2021

Foods

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“…Still, the long process times of the prevalent static immersion methodology, ranging from several hours to days (Pospisil, 2023;Fuller & Rao, 2017), can be uneconomic in industrial settings and impractical in household and coffeehouse production. Besides techno-economic constraints, the long process times entail additional hygienic and sterility requirements (Kwok et al, 2020;Lachenmeier et al, 2021), as well as the risk of over-extraction of certain compounds and therefore, sensory offflavors (Cordoba et al, 2019;Morresi et al, 2021). The separation of spent coffee grounds after extraction is a further constraining aspect given some coffee-specific conditions (Bühler et al, 2023).…”

Section: Challenges In Cold Brew Extractionmentioning

confidence: 99%

Ultrafast extraction of cold brew coffee in a planetary rotating bed reactor: A kinetic study on the pushback effect

von Heynitz,

Ohlmann,

Schmieder

et al. 2023

J Food Process Engineering

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Given the rising demand for cold brew coffee, innovative approaches are required to address the present difficulties in its production. This motivates the consideration of the planetary rotating bed reactor (PRBR) as a solid–liquid extraction technology. The PRBR consists of cylindrical mesh chambers that contain the solid phase and move in two superimposed rotations. This motion pattern enhances mass transfer through alternating radial forces: the pushback effect (PBE). To evaluate the utility of the PRBR and the role of PBE, we investigated the kinetics and energy demand of cold brew coffee extraction. For this purpose, we varied rotational speeds and PBE conditions in a 1 L lab‐scale reactor. Kinetics was determined by in‐line monitoring of electrical conductivity correlated with the eluate's weight‐based total dissolved solids and caffeine by high‐performance liquid chromatography. Energy consumption was derived from strain gauge torque measurements. Our findings reveal that saturation of the extraction rate with respect to the rotational speed is evident both with and without PBE. However, PBE significantly reduces extraction time by 75% while requiring 60% less mechanical energy. The fastest conditions probed 95% of the maximum extraction yield within 12 s, effectively being >99% faster than static immersion. We believe these findings, along with further procedural advantages, qualify the PRBR as a viable technology for cold brew coffee production.Practical ApplicationsThe relevance of an economical and sustainable preparation of cold brew coffee extends from the industrial to the gastronomic to the domestic environment. Challenges and limitations relate to process time, particle separation, product and extraction yield, and taste problems due to over‐extraction. The planetary rotating bed reactor (PRBR) promises to address all these issues by combining extraction and separation in a simultaneous and ultrafast process. The present study confirms the superiority of PRBR's action mechanisms in terms of rapidity and energetic efficiency for extraction. Due to the excellent scalability of both the design and the physical effect, the PRBR is intended for large‐scale production of ready‐to‐drink products and local production in coffee shops or private households. By modifying the particle feed, even continuous operation is conceivable. Further applications are, for example, dry‐hopping of beer, fast‐aging of spirits, and preparation of various liquid foods.

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Effects of grind size and brew time upon sensory traits, consumer likability and antioxidant activity of Arabica cold brew

Cited by 2 publications

References 24 publications

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

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

Ultrafast extraction of cold brew coffee in a planetary rotating bed reactor: A kinetic study on the pushback effect

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