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Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew

Cold brew coffee is often described as sweeter or less acidic than hot brew coffee. Such comparisons, however, are potentially confounded by two key effects: different brew temperatures necessarily change the extraction dynamics and potentially alter the resulting brew strength, and different consum...

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Autores principales: Batali, Mackenzie E., Lim, Lik Xian, Liang, Jiexin, Yeager, Sara E., Thompson, Ashley N., Han, Juliet, Ristenpart, William D., Guinard, Jean-Xavier
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407127/
https://www.ncbi.nlm.nih.gov/pubmed/36010440
http://dx.doi.org/10.3390/foods11162440
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author Batali, Mackenzie E.
Lim, Lik Xian
Liang, Jiexin
Yeager, Sara E.
Thompson, Ashley N.
Han, Juliet
Ristenpart, William D.
Guinard, Jean-Xavier
author_facet Batali, Mackenzie E.
Lim, Lik Xian
Liang, Jiexin
Yeager, Sara E.
Thompson, Ashley N.
Han, Juliet
Ristenpart, William D.
Guinard, Jean-Xavier
author_sort Batali, Mackenzie E.
collection PubMed
description Cold brew coffee is often described as sweeter or less acidic than hot brew coffee. Such comparisons, however, are potentially confounded by two key effects: different brew temperatures necessarily change the extraction dynamics and potentially alter the resulting brew strength, and different consumption temperatures are well known to affect perceived flavor and taste. Here, we performed a systematic study of how extraction temperature affects the sensory qualities of full immersion coffee. The investigation used a 3 × 3 × 3 factorial design, with coffee from three different origins representing different post-harvest methods (washed, honey-processed, and wet-hulled), each roasted to three different levels (light, medium, and dark), and each brewed at three different temperatures (4 °C, 22 °C, and 92 °C). All coffees were brewed to equilibrium, then diluted to precisely 2% total dissolved solids (TDS) and served at the same cold temperature (4 °C). We find that four attributes exhibited statistically significant variations with brew temperature for all origins and roast levels tested, with bitter taste, sour taste, and rubber flavor all higher in hot brewed coffees, and floral flavor higher in cold brewed coffee. However, there were strong interactions with origin and roast, with several additional attributes significantly impacted by temperature for specific origins and roast levels. These results provide insight on how brew temperature can be used to modulate the flavor profile of full immersion coffee.
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spelling pubmed-94071272022-08-26 Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew Batali, Mackenzie E. Lim, Lik Xian Liang, Jiexin Yeager, Sara E. Thompson, Ashley N. Han, Juliet Ristenpart, William D. Guinard, Jean-Xavier Foods Article Cold brew coffee is often described as sweeter or less acidic than hot brew coffee. Such comparisons, however, are potentially confounded by two key effects: different brew temperatures necessarily change the extraction dynamics and potentially alter the resulting brew strength, and different consumption temperatures are well known to affect perceived flavor and taste. Here, we performed a systematic study of how extraction temperature affects the sensory qualities of full immersion coffee. The investigation used a 3 × 3 × 3 factorial design, with coffee from three different origins representing different post-harvest methods (washed, honey-processed, and wet-hulled), each roasted to three different levels (light, medium, and dark), and each brewed at three different temperatures (4 °C, 22 °C, and 92 °C). All coffees were brewed to equilibrium, then diluted to precisely 2% total dissolved solids (TDS) and served at the same cold temperature (4 °C). We find that four attributes exhibited statistically significant variations with brew temperature for all origins and roast levels tested, with bitter taste, sour taste, and rubber flavor all higher in hot brewed coffees, and floral flavor higher in cold brewed coffee. However, there were strong interactions with origin and roast, with several additional attributes significantly impacted by temperature for specific origins and roast levels. These results provide insight on how brew temperature can be used to modulate the flavor profile of full immersion coffee. MDPI 2022-08-13 /pmc/articles/PMC9407127/ /pubmed/36010440 http://dx.doi.org/10.3390/foods11162440 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Batali, Mackenzie E.
Lim, Lik Xian
Liang, Jiexin
Yeager, Sara E.
Thompson, Ashley N.
Han, Juliet
Ristenpart, William D.
Guinard, Jean-Xavier
Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew
title Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew
title_full Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew
title_fullStr Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew
title_full_unstemmed Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew
title_short Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew
title_sort sensory analysis of full immersion coffee: cold brew is more floral, and less bitter, sour, and rubbery than hot brew
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407127/
https://www.ncbi.nlm.nih.gov/pubmed/36010440
http://dx.doi.org/10.3390/foods11162440
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