Utilizing Coffee Pulp and Mucilage for Producing Alcohol-Based Beverage

Abstract

Coffee pulp, mucilage, and beans with mucilage were used to develop alcoholic beverages. The pulp of 45.3% pulp, 54.7% mucilage with seed, and 9.4% mucilage only were obtained during the wet processing of coffee. Musts were prepared for all to TSS (Total soluble solid) 18 °Bx and fermentation was carried out for 12–16 days until TSS decreased to 5 °Bx at 30 °C. Phenolic characteristics, chromatic structures, chemical parameters, and sensory characteristics were analyzed for the prepared alcoholic beverages. Methanol content, ester content, aldehyde, alcohol, total acidity, caffeine, polyphenols, flavonoids, chromatic structure, and hue of the alcoholic beverage from the pulp was 335 mg/L, 70.58 ppm, 9.15 ppm, 8.86 ABV%, 0.41%, 30.94 ppm, 845.7 mg GAE/g dry extract, 440.7 mg QE/g dry extract, 0.41, and 1.71, respectively. An alcoholic beverage from the pulp was found superior to an alcoholic beverage from mucilage with beans and a beverage from mucilage in sensory analysis. There is the possibility of developing fermented alcoholic beverages from coffee pulp and mucilage. However, further research is necessary for quality of the beans that were obtained from the fermentation with the mucilage.

Coffee Pulp, a By-Product of Coffee Production, Modulates Gut Microbiota and Improves Metabolic Syndrome in High-Carbohydrate, High-Fat Diet-Fed Rats

“…Coffee pulp contained proteins 12%, fibre 41%, caffeine 1.8% and 1% polyphenols [14]. Recently, coffee pulp has been used in the production of fermented, alcohol-based beverages [28]. Moreover, use of coffee pulp for topical formulations in the pharmaceutical and cosmetic industry has been reviewed, suggesting their usefulness due to their low cost, sustainability, safety and effectiveness [29].…”

Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties

“…The taste of the coffee flour was described as floral, citrus and roasted-fruit, rather than exhibiting a coffee taste [ 12 ]. Other proposed applications for coffee pulp in food products or ingredients are in jams, juices, concentrates, jelly, and alcoholic beverages [ 20 , 21 ]. In the case of coffee pulp juice, the addition of 15–20% sugar improved panelists preferences compared to the 10% sugar concentration [ 22 ].…”