Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee.

ABSTRACT: The brew temperature is widely considered a key parameter affecting the final quality of coffee, with a temperature near 93 °C often described as optimal. In particular, drip brewers that do not achieve a minimum brew temperature of 92 °C within a prescribed time period fail their certification. There is little empirical evidence in terms of rigorous sensory descriptive analysis or consumer preference testing, however, to support any particular range of brew temperatures. In this study, we drip-brewed coffee to specific brew strengths, as measured by total dissolved solids (TDS), and extraction yields, as measured by percent extraction (PE), spanning the range of the classic Coffee Brewing Control Chart. Three separate brew temperatures of 87 °C, 90 °C, or 93 °C were tested, adjusting the

SUBMITTER: Batali ME 

PROVIDER: S-EPMC7536440 | biostudies-literature | 2020 Oct

REPOSITORIES: biostudies-literature