Cold brew coffee is a new trend in the coffee industry. This paper presents pilot studies on several aspects of this beverage. Using an online survey, the current practices of cold brew coffee preparation were investigated, identifying a rather large variability with a preference for extraction of medium roasted Arabica coffee using 50-100 g/L at 8 °C for about 1 day. Sensory testing using ranking and triangle tests showed that cold brew may be preferred over iced coffee (cooled down hot extracted coffee). Extraction experiments under different conditions combined with nuclear magnetic resonance (NMR) analysis showed that the usual extraction time may be longer than necessary as most compounds are extracted within only a few hours, while increasing turbulence (e.g., using ultrasonication) and temperature may additionally increase the speed of extraction. NMR analysis also revealed a possible chemical differentiation between cold brew and hot brew using multivariate data analysis. Decreased extraction time and reduced storage times could be beneficial for cold brew product quality as microbiological analysis of commercial samples detected samples with spoilage organisms and contamination with .
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8071471 | PMC |
| http://dx.doi.org/10.3390/foods10040865 | DOI Listing |
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Article Synopsis
- The research studied how countercurrent ultrasound affects the extraction efficiency of cold brew coffee (CBC) compared to traditional methods, focusing on quality and flavor.
- Optimal extraction parameters were identified as 20/28 kHz frequency, 50 minutes treatment time, 320 W/L power density, and a 1:15 material-liquid ratio, achieving an 83.33% boost in extraction efficiency.
- The study also developed a reliable predictive model for monitoring extraction levels, contributing to the potential industrialization of CBC production and the creation of advanced control systems.
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