Optimization of espresso coffee extraction through variation of particle sizes, perforated disk height and filter basket aimed at lowering the amount of ground coffee used

Khamitova, Gulzhan; Angeloni, Simone; Borsetta, Germana; Xiao, Jianbo; Maggi, Filippo; Sagratini, Gianni; Vittori, Sauro; Caprioli, Giovanni

doi:10.1016/j.foodchem.2020.126220

Cited by 30 publications

(27 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Many variables related to EC preparation, such as the amount of R&G coffee, particle size distribution (PSD), filter basket, perforated disc, water quality, temperature and pressure of water, percolation time, cake porosity, etc., can play an important role in coffee extraction [5]. For example, Khamitova et al [8] reported that brewing espresso with a smaller particle size of R&G coffee increased the content of the bioactive compounds, while Salamanca et al [32] demonstrated that using gradient temperature during espresso preparation generates differences in physicochemical properties of EC.…”

Section: Espresso Coffeementioning

confidence: 99%

“…Then, a fiber is introduced in the sample HS for 20-30 min of absorption and is thermally desorbed in the GC injection port. Polydimethylsiloxane (PDMS) and Divinylbenzene-Carboxen-Polydimethylsiloxane (DVB/CAR/PDMS) are the most used SPME fibers for EC applications [8,37,66]. HS-SPME is mostly used to assess the volatomic fingerprint of EC in addition to multivariate statistical tools to differentiate coffee brews and thus ascertain the coffee quality and authenticity [115].…”

Section: Hs-solid Phase Microextraction (Hs-spme) Techniquementioning

confidence: 99%

“…Various GC columns were reported for the analysis of EC volatiles. The most used include polar columns made of polyethylene glycols such as DB-WAX, HP-FFAP, SolGel-WAX, SUPELCO WAX, and ZB-WAX columns [8,37,115,123]. However, the use of non-polar columns such as DB-5, HP-1, and HP-5MS columns, were also reported allowing a good separation of coffee brew volatiles [122,124].…”

Section: Gas Chromatography (Gc) Separationmentioning

confidence: 99%

“…The coffee chemical composition and then the relative sensorial perception that this beverage generates is related to several factors such as the characteristics of the land on which the crop was cultivated, the climate during the growing season, the care with which it was harvested, the processing methods adopted, the roasting process, the blending, the grinding, the preservation technique, and the brewing [7]. In the case of espresso coffee, the barista can play and adjust several brewing variables such as amount of roasted and ground (R&G) coffee, R&G coffee granulometry, the design of some machine tools (e.g., filter basket, perforated disk), tamping force, and water temperature and pressure, in order to obtain the desired coffee cup [7][8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

et al. 2021

Self Cite

View full text Add to dashboard Cite

Espresso coffee (EC) is a common coffee preparation technique that nowadays is broadly widespread all over the globe. Its popularity is in part attributed to the intense aroma and pleasant flavor. Many researchers have studied and reviewed the aroma of the coffee, but there is a lack of specific review focused on EC aroma profile even if it is intensively investigated. Thus, the objective of the current review was to summarize the aroma profile of EC and how different preparation variables can affect EC flavor. Moreover, a collection of diverse analytical procedures for volatile analysis was also reported. The findings of this survey showed that the volatile fraction of EC is extremely complex, but just some compounds are responsible for the characteristic aroma of the coffee, such as some aldehyde, ketones, furanones, furans, sulfur compounds, pyrazines, etc. In addition, during preparation, some variables, e.g., temperature and pressure of water, granulometry of the coffee particle, and brew ratio, can also modify the aroma profile of this beverage, and therefore its quality. A better understanding of the aroma fraction of EC and how the preparation variables should be adjusted according to desired EC would assist coffee workers in obtaining a higher quality product.

show abstract

Section: Espresso Coffeementioning

confidence: 99%

Section: Hs-solid Phase Microextraction (Hs-spme) Techniquementioning

confidence: 99%

Section: Gas Chromatography (Gc) Separationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

et al. 2021

Self Cite

View full text Add to dashboard Cite

show abstract

“…This study compared cold brew extracted for 14 or 22 h with grind sizes of 501–700 μm (medium) or 701–900 μm (coarse) and found brews with coarse grinds had higher levels of total dissolved solids (TDS), extraction yields (EY) and total phenolic contents (TPC) than those with medium grinds. This result is contrary to expected effects of decreased surface area exposure with coarser grinds and is also in conflict with results from similar studies of hot brewed coffee (Andueza et al ., 2003; Khamitova et al ., 2020). The investigators speculated this result as possibly attributable to the use of filter bags for the steeping of the grinds (indirect immersion), which resulted in what they described as a noticeably greater caking effect for the medium grinds than for the coarse grinds.…”

Section: Introductionmentioning

confidence: 99%

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

Morresi¹,

Truglio²,

Specchio³

et al. 2020

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

Impact of roasting on the phenolic and volatile compounds in coffee beans

Liu

et al. 2022

Food Science & Nutrition

View full text Add to dashboard Cite

Phenolic compounds present in coffee beans could generate flavor and bring benefits to health. This study aimed to evaluate the impacts of commercial roasting levels (light, medium, and dark) on phenolic content and antioxidant potential of Arabica coffee beans (Coffea arabica) comprehensively via antioxidant assays. The phenolic compounds in roasted samples were characterized via liquid chromatography–electrospray ionization quadrupole time‐of‐flight mass spectrometry (LC‐ESI‐QTOF‐MS/MS). Furthermore, the coffee volatile compounds were identified and semi‐quantified by headspace/gas chromatography–mass spectrometry (HS‐SPME‐GC‐MS). Generally, for phenolic and antioxidant potential estimation, light roasted samples exhibited the highest TPC (free: 23.97 ± 0.60 mg GAE/g; bound: 19.32 ± 1.29 mg GAE/g), DPPH, and FRAP. The medium roasted beans performed the second high in all assays but the highest ABTS+ radicals scavenging capacity (free: 102.37 ± 8.10 mg TE/g; bound: 69.51 ± 4.20 mg TE/g). Totally, 23 phenolic compounds were tentatively characterized through LC‐ESI‐QTOF‐MS/MS, which is mainly adopted by 15 phenolic acid and 5 other polyphenols. The majority of phenolic compounds were detected in the medium roasted samples, followed by the light. Regarding GC‐MS, a total of 20 volatile compounds were identified and semi‐quantified which exhibited the highest in the dark followed by the medium. Overall, this study confirmed that phenolic compounds in coffee beans would be reduced with intensive roasting, whereas their antioxidant capacity could be maintained or improved. Commercial medium roasted coffee beans exhibit relatively better nutritional value and organoleptic properties. Our results could narrow down previous conflicts and be practical evidence for coffee manufacturing in food industries.

show abstract

Optimization of espresso coffee extraction through variation of particle sizes, perforated disk height and filter basket aimed at lowering the amount of ground coffee used

Cited by 30 publications

References 13 publications

Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

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

Impact of roasting on the phenolic and volatile compounds in coffee beans

Contact Info

Product

Resources

About