Comparison of nine common coffee extraction methods: instrumental and sensory analysis
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ORIGINAL PAPER
Comparison of nine common coffee extraction methods: instrumental and sensory analysis Alexia N. Gloess • Barbara Scho¨nba¨chler • Babette Klopprogge Lucio D‘Ambrosio • Karin Chatelain • Annette Bongartz • Andre´ Strittmatter • Markus Rast • Chahan Yeretzian
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Received: 5 June 2012 / Revised: 8 January 2013 / Accepted: 10 January 2013 / Published online: 30 January 2013 The Author(s) 2013. This article is published with open access at Springerlink.com
Abstract The preparation of a cup of coffee may vary between countries, cultures and individuals. Here, an analysis of nine different extraction methods is presented regarding analytical and sensory aspects for four espressi and five lunghi. This comprised espresso and lungo from a semi-automatic coffee machine, espresso and lungo from a fully automatic coffee machine, espresso from a singleserve capsule system, mocha made with a percolator, lungo prepared with French Press extraction, filter coffee and lungo extracted with a Bayreuth coffee machine. Analytical measurements included headspace analysis with HS SPME GC/MS, acidity (pH), titratable acidity, content of fatty acids, total solids, refractive indices (expressed in Brix), caffeine and chlorogenic acids content with HPLC. Sensory analysis included visual, aroma, flavor and textural attributes as well as aftersensation. The technical differences in the extraction methods led to a higher concentration of the respective quantities in the espressi than in the lunghi. Regarding the contents per cup of coffee, the Electronic supplementary material The online version of this article (doi:10.1007/s00217-013-1917-x) contains supplementary material, which is available to authorized users. A. N. Gloess (&) B. Scho¨nba¨chler B. Klopprogge L. D‘Ambrosio C. Yeretzian School of Life Sciences and Facility Management, Institute of Chemistry and Biological Chemistry, Zurich University of Applied Sciences, 8820 Wa¨denswil, Switzerland e-mail: [email protected] K. Chatelain A. Bongartz School of Life Sciences and Facility Management, Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, 8820 Wa¨denswil, Switzerland A. Strittmatter M. Rast Rast Kaffee AG, 6031 Ebikon, Switzerland
lunghi generally had a higher content than the espressi. The extraction efficiency of the respective compounds was mainly driven by their solubility in water. A higher amount of water, as in the extraction of a lungo, generally led to higher extraction efficiency. Comparing analytical data with sensory profiles, the following positive correlations were found total solids $ texture/body, headspace intensity $ aroma intensity, concentrations of caffeine/chlorogenic acids $ bitterness and astringency. Keywords Coffee brew Extraction Sensory analysis Chlorogenic acids Caffeine Headspace analysis Acidity Fatty acids
Introduction Since the discovery of coffee as a beverage prepared from the extract of roasted coffee beans around the fifteenth century, its popularity has quickly spre
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