Abstract
Cold brewing coffee has gained increasing popularity as a novel brewing method. A completely different flavour profile during cold brewing extraction (smooth and mild) is a result of the low-energy process, prolonged water-grind contact times and long preparation time. The aim of our research was to compare coffee drinks obtained with an innovative device for a faster, dynamic cold coffee extraction process (Hardtank) to drinks prepared traditionally in 24 h and hot brewed drinks. This study investigated the differences in chemical composition (volatile, non-volatile and lipid compounds), sensory properties and antioxidant capacity of coffee drinks from various extraction processes carried out at variable brewing temperatures, times and percolation modes. The results showed that the new cold maceration technique using coffee bed percolation (Hardtank) improved the quality of cold coffee drinks, making them similar in taste to hot coffee drinks. Among the studied extractions, the combination of a lower temperature (19.3 °C) and percolation process appeared to be the ideal setting for the most efficient extraction of compounds such as chlorogenic acids, gallic acid, caffeine, trigonelline, 5-(hydroxymethyl)furfural and lipids and consequently for their intake. In addition, FTIR spectra indicated an even 4 times greater quantity of lipids in Hardtank drinks than in classic cold brew and up to 5 times more lipids than in hot brew coffee, which contribute to the formation of the aroma and flavour. The decreased extraction time and use of coffee bed percolation could be beneficial for the quality and taste of cold brew products.
Highlights
Cold brewing coffee has gained increasing popularity as a novel brewing method
The highest content of chlorogenic acids was obtained in the Hardtank process for Bolivian (Bow) and Guatemalan (Gw) coffees, while the lowest was observed in coffee from El Salvador (Sw) and Brazil (Bpn) for both the cold brew (CB) and P processes
The obtained results will help to understand the impact of the coffee preparation method (filter hot brew and cold brews: traditional 24-h and innovative 30-min, percolated version (Hardtank)) on the potential health benefits of the obtained drinks as indicated by the chemical composition, sensory traits and antioxidant properties
Summary
Cold brewing coffee has gained increasing popularity as a novel brewing method. A completely different flavour profile during cold brewing extraction (smooth and mild) is a result of the lowenergy process, prolonged water-grind contact times and long preparation time. The rapid cold extraction process enables adaptation of the pressure parameters, which has a significant impact on the sensory quality of the obtained product This approach is in contrast to the traditional 24-h cold brew maceration where coffee particles are steeped in cold water in a sealed container without any additional agitation or coffee brewed using a pour over set. The aim of this research was to evaluate the effect of three coffee extraction methods, namely, filter hot brew V60 (P), innovative percolated cold brew with the Hardtank (HT) and traditional 24-h cold brew (CB), including the time and temperature of extraction as well as percolation process, on the compounds content (non-volatile, volatile and lipid profile), antioxidant capacity (DPPH and ABTS assays) and sensory profile of beverages (aroma, flavour, aftertaste, acidity, body, balance and overall impression). The differences between the three tested extraction processes carried out at variable brewing temperatures, times and percolation modes were tracked using Arabica beans with different geographic origins (El Salvador, Guatemala, Bolivia and Brazil) and harvesting methods (washed, natural and pulped natural)
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