Abstract
The influence of some processing conditions on the organoleptic quality of coffee beverage (grinding, proportion of coffee to water, temperature of water and pressure during brewing) has been investigated by panel sensory analysis and physico-chemical measurements (soluble contents, pH, acidity, viscosity, optical density, electrical conductivity and caffeine). The study has been performed on a standard ARABICA roasted coffee and with an experimental extraction machine (expresso type) permitting control of the processing conditions. A linear multiple regression analysis demonstrated that the brewing temperature and the grind-water ratio were the main parameters influencing the soluble content of the extract. They also influenced qualitatively the extract as shown by sensory analysis and physico-chemical properties. An attempt was made to optimize the brewing conditions in order to obtain a coffee beverage with definite organoleptic properties.
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