Chemical and sensory characteristics of Arabica Gayo coffee (Tim-Tim longberry) with different brewing techniques

Abstract

Abstract Tim-Tim is one of the superior varieties of Gayo Arabica coffee. The cupping test method was used to determine the flavor of the coffee according to the brewing technique. However, only a few studies have been conducted to investigate the effect of brewing processes on the physicochemical and sensory qualities of Gayo Arabica coffee, especially Tim-Tim longberry. This study aimed to determine the effect of brewing techniques, i.e., tubruk, V60, Aeropress, and French Press, on the physicochemical and sensory characteristics of Arabica Gayo tim-tim longberry coffee. The green bean of Arabica Gayo single origin Tim-Tim longberry coffee had a moisture content of 8.5%, ash content of 4.1%, protein content of 12.35%, fat content of 4.9%, and L*a*b color with L* (33.35) dark, a* (-8) green, and b* (13.4) yellow. The average pH of Arabica Gayo tim-tim longberry coffee was 4.5, total soluble solids was 2.1°Brix, and caffeine content was 1.2%. The tubruk technique is recommended for brewing Arabica Gayo Tim-Tim longberry coffee because it is simple to use and produces coffee with excellent flavor and taste.