Influence of the Brewing Temperature on the Taste of Espresso

Klotz, Johanna A.; Winkler, G.; Lachenmeier, Dirk W.

doi:10.3390/foods9010036

Cited by 12 publications

(13 citation statements)

References 25 publications

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“…In two sensory trials using a triangle test methodology, brewing temperatures of 80 • C vs. 128 • C and 80 • C vs. 93 • C were compared. Most tasters were clearly unable to distinguish between 80 and 93 • C. The authors proposed that the results indicate that the possibility of decreasing the potential health hazards of very hot beverages exists by simply lower brewing temperatures to levels where tasters do not detect a difference [11].…”

Section: The Sensesmentioning

confidence: 97%

“…In addition, in relation to 'the Senses', Klotz et al (2020) looked at the influence of the brewing temperature on the taste of espresso coffee. The context presented by the authors was that very hot (>65 • C) beverages such as espresso have been evaluated by the International Agency for Research on Cancer (IARC) as 'likely' carcinogenic to humans.…”

Section: The Sensesmentioning

confidence: 99%

“…Thus, in this Special Issue collection "Consumer Preferences and Acceptance of Food Products" we bring together articles which encompass the wide scope of multidisciplinary research and perspectives in the space related to the determination of key factors involved. The articles included can be considered to cover stakeholders in the perception chain, from 'the Senses' regarding fundamental interactions [10][11][12], on to 'Physiological responses' [13,14], 'Food choice' itself, [15,16] and on to studies looking at 'Purchasing decision processes' [17,18], and finally to key factors in relation to behaviors in the 'Market itself' [19]. Moreover, we include an in-depth review of extrinsic vs. intrinsic factors themselves in a sweetness in beverage context which brings a unique perspective to beverage design for the future [1].…”

Section: Introductionmentioning

confidence: 99%

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Current Trends in Multidisciplinary Approaches to Understanding Consumer Preference and Acceptance of Food Products

Byrne

2020

Foods

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Acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products and finally food choice itself are affected by a myriad of intrinsic as well as extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection “Consumer Preferences and Acceptance of Food Products”, we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.

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Section: The Sensesmentioning

confidence: 97%

Section: The Sensesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Current Trends in Multidisciplinary Approaches to Understanding Consumer Preference and Acceptance of Food Products

Byrne

2020

Foods

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“…Not all the soluble constituents should be extracted, but just enough to get a good taste while minimizing the risk of microbiological contamination. This can also happen in hot extractions such as espresso, where over-extraction will lead to an unpleasant taste [20].…”

Section: Extraction Degreementioning

confidence: 99%

Current Challenges of Cold Brew Coffee—Roasting, Extraction, Flavor Profile, Contamination, and Food Safety

Kwok¹,

Ting²,

Schwarz³

et al. 2020

Challenges

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Cold brew coffee has emerged as a new trend over the last decade. However, “cold brew” is an extraction style of ground roasted coffee with water at lower than body temperature (typically 8 °C or room temperature), rather than a beverage per se. Cold brew extraction poses several challenges, including the need for specific optimization depending on the multiple influences of coffee variety and processing, roast degree, grinding, dosage, water composition, turbulence, brew system (drip, immersion etc.), time and temperature, and their interactions. While cold brew is typically characterized by a floral sweetness, over-extraction may lead to abundant acidity and bitterness. To avoid this, an extraction degree of 70% was suggested using shorter time frames (i.e., 2 h at 15 °C with 80 g/L coffee for optimized medium roast profiles). Due to the lack of sterilizing temperatures during preparation, cold brew is significant in the coffee sector because hygiene and food safety requirements pose specific challenges. To avoid microbiological contamination and deterioration in quality, cold brew should be as freshly prepared as possible and shelf-life should be minimized.

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“…Among the other automatic cookers, coffee makers have been produced widely for a few decades. And due to the high amount of consumption of coffee in global level, the parameters effecting the brewing process have been examined for different types of coffee drink [9][10][11][12]. In addition, model of extraction of coffee in espresso making process has been considered as well [13].…”

Section: Introductionmentioning

confidence: 99%

An observer based temperature estimation in cooking heterogeneous mixtures: a Turkish coffee machine application

Dönerkayalı,

Türker

2021

Turk J Elec Eng & Comp Sci

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A high-precision temperature information is required to follow the recipe in automatic cooking processes of heterogeneous liquids. Therefore, measurement equipment plays a crucial role in appliances developed for automatic cooking processes. However, it is difficult to obtain the temperature information in such appliances since the sensors cannot be located inside the heterogeneous liquid and the diffusion model is not precise in general. In this manner, a method is proposed to estimate the temperature of the heterogeneous mixture during the cooking process. This is achieved by the utilization of only one temperature sensor located at the outside wall of the cooking chamber in a commercial Turkish coffee machine. The temperature of this point with the sensor is considered as the output while the mixture temperature is assumed as an internal state, then a model is generated based on collected data in a special experimental setup. Experimental results show that the Turkish coffee can be cooked with required taste and consistency by the application of the proposed method.

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Influence of the Brewing Temperature on the Taste of Espresso

Cited by 12 publications

References 25 publications

Current Trends in Multidisciplinary Approaches to Understanding Consumer Preference and Acceptance of Food Products

Current Trends in Multidisciplinary Approaches to Understanding Consumer Preference and Acceptance of Food Products

Current Challenges of Cold Brew Coffee—Roasting, Extraction, Flavor Profile, Contamination, and Food Safety

An observer based temperature estimation in cooking heterogeneous mixtures: a Turkish coffee machine application

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