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

ABSTRACT: 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

SUBMITTER: Batali ME 

PROVIDER: S-EPMC9407127 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature