Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews

Publication date: Available online 12 December 2019Source: Trends in Food Science & TechnologyAuthor(s): Nancy Córdoba, Mario Fernandez-Alduenda, Fabian L. Moreno, Yolanda. RuizAbstractBackgroundThe physicochemical characteristics and flavour of coffee are related to the volatile and non-volatile compounds produced during roasting, which reach the coffee cup upon brewing.Scope and approachThis review focuses on interpreting the contribution that various parameters have during the coffee extraction process (coffee brewing). Coffee brewing methods and their extraction parameters were analysed in terms of phenomenological explanations and their effect on the physicochemical and flavour characteristics of brewed coffee.Key findings and conclusionsMany brewing methods have been developed to achieve a myriad of coffee flavour characteristics. Although several well-known brewing techniques have been adopted in the coffee industry, little associated relevant scientific data is available. Overall, these methods vary by extraction pressure, coffee/water ratio, water quality, contact time, particle size distribution, and temperature. An overview shows that all these factors modify the extraction of bioactive and volatile compounds that affect the flavour profile of the beverage. However, more in-depth explanation of the mass and energy transport phenomena would be useful to improve the understanding of the relationship between extraction variables and coffee flavour. Thus, phenomenolog...

Source: Trends in Food Science and Technology - December 13, 2019 Category: Food Science Source Type: research