Specialty and regular coffee bean quality for cold and hot brewing: Evaluation of sensory profile and physicochemical characteristics

Abstract

The effect of coffee bean quality (specialty and regular) and brewing method (cold and hot) on the sensory profile and physicochemical characteristics of coffee beverages was studied. Cold brew was prepared by immersion and hot brew coffee by French Press. Total dissolved solids (TDS), titratable acidity (TA), caffeine, trigonelline, 4 and 5- caffeoylquinic acids were quantified by instrumental methods, volatile compounds by GC–MS, and the coffee flavor was through quantitative sensory evaluation. Coffee beverages were more differentiated by brewing method than by the coffee bean quality used in the preparation. Cold brew coffees were mainly associated with volatile 2-methyl-butanal, 5-methyl furfural, and dihydro-2-methyl- 3 (2H) -furanone. Hot brew coffee beverages were identified with some specific furans and 2-methoxy-4-vinylphenol. No significant differences were found in TDS, caffeine, trigonelline, 4 and 5 caffeoylquinic acids. A higher TA was observed in hot coffee beverages than in cold brew coffees. Regular bean quality promoted undesirable sensory attributes in both cold and hot brew beverages. However, these attributes were perceived in higher intensity in hot brew coffee beverages. Thus, differences in brewing methods affect the extraction of the chemical compounds present in different coffee bean quality, translating into variations in the sensory profile.