Influence of Water Pressure on the Final Quality of Arabica Espresso Coffee. Application of Multivariate Analysis

Andueza, Susana; Maeztu, Laura; Dean, Bartholomew; Peña, María-Paz De; Bello, J.; Cid, Concepción

doi:10.1021/jf0206623

Cited by 63 publications

(64 citation statements)

References 7 publications

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“…However, by continuing the pressure increasing to 11 bar, ECs indicated less lipid concentration. This result could be explained by nonlinear correlation between average flow and pressure around the pressure of 9 bar which is despite Darcy's law [25]. Parenti et al [6] indicated that with the same batch of roasted coffee, total lipids concentration extracted from ECs prepared with an traditional bar machine was lower than capsules brewed using espresso system or hyper espresso method.…”

Section: Effect Of Water Pressurementioning

confidence: 97%

“…Although the chemical composition of ECs as affected through different coffee/water ratio [20,21], particles size [21,22], extraction temperature [21,23,24] and water pressure [24,25] has already been reported, scarce information [21] were found in the literature with respect to diterpenes content of ECs prepared under different conditions. Considering the significant consumption of EC among European countries, studying the effect of operating conditions on diterpenes content of EC becomes relevant.…”

Section: ] Originally Ec Was An Italian Beverage But Nowadays It mentioning

confidence: 99%

“…Different pressures resulted in ECs with lipid concentration ranging from 1.59±0.10 (7 bar) to 2.62±0.13 mg/mL (9 bar). According to the literatures [6,25,35] the concentration of lipid in the ECs can vary in accordance to applied pressure. Entrance of water into area of matrices due to the presence of pressure may assist extraction of particular compounds which are trapped in the matrix pores [34].…”

Section: Effect Of Water Pressurementioning

confidence: 99%

“…Entrance of water into area of matrices due to the presence of pressure may assist extraction of particular compounds which are trapped in the matrix pores [34]. According to Andueza et al [25] increasing the water pressure from 7 to 9 bar caused significant elevation in total lipid content of analyzed ECs. However, by continuing the pressure increasing to 11 bar, ECs indicated less lipid concentration.…”

Section: Effect Of Water Pressurementioning

confidence: 99%

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Diterpenes in espresso coffee: impact of preparation parameters

Moeenfard

Silva

Borges

et al. 2014

Eur Food Res Technol

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The aim of the present study was to evaluate the effect of preparation conditions of espresso coffee (EC) on the diterpenes profile. ECs were prepared from roasted and ground (R&G) Arabica coffee and analyzed for the content of cafestol and kahweol by liquid-liquid extraction followed by HPLC-DAD, as well as their lipid content. The main variables in the present study were: the water quantity, the amount of coffee, the particle size, the percolation time, the water temperature and pressure.Average cafestol, kahweol and lipid content of R&G Arabica coffee were 467 ± 20 mg/100 g, 638 ± 33 mg/100 g, and 15.1 ± 0.1 g/100 g, respectively. Although all parameters influenced the diterpenes content of ECs (21 samples), the particle size and water quantity were the most significant ones. It was possible to reduce the total diterpenes from 58.8 ± 0.7 mg/L (2.3 mg/40 mL) to 30.7 ± 0.8 mg/L (1.2 mg/40 mL) by varying the brewing conditions. The extraction yield of diterpenes and lipids were in the range of 1.5-2.5% and 7.0-9.0%, respectively. Regarding total cafestol and kahweol, very fine particles seem to be more desirable for the production of highly concentrated brew (2.3 mg/40 mL) with cafestol and kahweol extraction yields of 2.8 and 2.9%, respectively, than other studied ECs. On the other hand, samples brewed at 70 ºC exhibited lower diterpenes content (1.2 mg/40 mL) and diterpenes extraction efficiency (1.4%) with respect to all other considered parameters. This study clearly shows that parameters for coffee brew preparation may be changed to modify the diterpenes content of ECs according to the desired purpose.Keywords Espresso coffee, Brewing, Diterpenes, Roasted coffee beans IntroductionCoffee is a globally consumed beverage and can be prepared in different ways. One of the common coffee brewing techniques is the Italian "Espresso" which are consumed over than 50 million cups per days [1]. Espresso coffee (EC) is an intense beverage with special aroma made for immediate consumption [2]. For the preparation of espresso coffee, a limited amount of hot water (90±5 °C), under pressure (9±2 bar), passes through a compressed finely roasted and ground coffee (R&G, 6.5±1.5 g) in a short period of time (30±5 s) and produces a brew (15-50 mL) with strong taste and flavor topped with crema (dense foam layer) [1,

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Section: Effect Of Water Pressurementioning

confidence: 97%

Section: ] Originally Ec Was An Italian Beverage But Nowadays It mentioning

confidence: 99%

Section: Effect Of Water Pressurementioning

confidence: 99%

Section: Effect Of Water Pressurementioning

confidence: 99%

See 2 more Smart Citations

Diterpenes in espresso coffee: impact of preparation parameters

Moeenfard

Silva

Borges

et al. 2014

Eur Food Res Technol

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“…on the extraction of coffee compounds. [13][14][15][16] Currently, to our best knowledge, only few studies about the presence of phenolics in spent coffee grounds from espresso coffee, 17,18 and the preparation of extracts with antioxidant capacity from spent coffee grounds obtained by filter coffee brewing have been found. 19 On the other hand, the increasing demand for foodstuffs free of artificial additives or with nutritional or healthy added values, induces to food industry (and also to the pharmaceutical one) to find new sources of antioxidants and bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Spent Coffee Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds

Bravo

Juániz

Monente

et al. 2012

J. Agric. Food Chem.

125

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The main hydrophilic antioxidant compounds (3-, 4-and 5-monocaffeoylquinic and 3,4-, 3,5-and 4,5-dicaffeoylquinic acids, caffeine and browned compounds, including melanoidins) and the antioxidant capacity (Folin-Ciocalteau, ABTS, DPPH, Fremy´s salt and TEMPO) were evaluated in Arabica and Robusta spent coffee obtained from the preparation of coffee brews with the most common coffeemakers (filter, espresso, plunger and mocha). All spent coffee grounds, with the exception of those from mocha coffeemaker, had relevant amounts of total caffeoylquinic acids (6.22-13.24 mg/g of spent coffee), mainly dicaffeoyquinic acids (3.31-5.79 mg/g of spent coffee) which were 4-7 fold higher than in their respective coffee brews. Caffeine was ranged from 3.59 to 8.09 mg/g of spent coffee. The antioxidant capacity of the aqueous spent coffee extracts was 46.0-102.3% (filter), 59.2-85.6% (espresso), and less than 42% (plunger) in comparison to their respective coffee brews. This study allowed us to obtain spent coffee extracts with antioxidant properties that can be used as a good source of hydrophilic bioactive compounds.

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Swelling properties of roasted coffee particles

2020

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BACKGROUNDIn this study, the swelling behavior of roasted coffee particles in water and particularly its impact on particle diameter is examined by applying laser‐diffraction analysis and microscopy. Several potential influencing factors are investigated: initial particle size, roasting degree, and temperature. Additionally, the time dependency of swelling and particle shape is evaluated at two different temperatures.RESULTSWe verify that particle erosion occurs – as observed by an increase of the fine particle fraction after wetting – and it is revealed that this effect is more pronounced with a rise in temperature. The total relative increase in particle size is determined as approximately 15% based on a broad range of different sized coffee grounds. It is demonstrated that the degree of swelling is independent of both the initial particle diameter and the roasting degree. The particle shape is found to be unaffected by swelling. This research reveals that swelling is initially quick, with 60–80% of the final steady‐state diameter being reached after 30 s and completed after 4 min of wetting, i.e. within the timescale of conventional coffee brewing methods.CONCLUSIONThis work provides a better understanding of the impact of wetting as part of the coffee brewing process, thus aiding the design, modeling, and optimization of coffee extraction. It clarifies the strong deviation of previous results on coffee‐particle swelling by considering particle erosion and degassing and provides a robust method for quantification. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Influence of Water Pressure on the Final Quality of Arabica Espresso Coffee. Application of Multivariate Analysis

Cited by 63 publications

References 7 publications

Diterpenes in espresso coffee: impact of preparation parameters

Diterpenes in espresso coffee: impact of preparation parameters

Evaluation of Spent Coffee Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds

Swelling properties of roasted coffee particles

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