Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time.

ABSTRACT: With the growing popularity of cold brewed coffee comes a need for brewing efficiency while preserving the desirable flavor profile. Despite the wide use of full immersion brewing techniques, the effect of brew time on the dynamic sensory profiles of full immersion brewed coffee remains underexplored. Here, we investigated the relationship between coffee sensory quality and extraction dynamics, measured as Total Dissolved Solids (TDS) and Extraction (E) of full immersion brewed coffee at various roast levels, and brewing temperatures (4 °C, 22 °C and 92 °C), over brew time using a generic descriptive analysis method. Specifically, different brew time points were selected for different temperatures based on five targeted coffee extraction stages. Furthermore, the unique experimental design

SUBMITTER: Liang J 

PROVIDER: S-EPMC11335879 | biostudies-literature | 2024 Aug

REPOSITORIES: biostudies-literature