Brewing time and temperature optimization of Robusta Dampit Coffee on several drip techniques

International Conference on Green Agro-industry and Bioeconomy

农业科学;工业技术（总论）;经济学

Fibrianto, K.^1 ; Wulandari, E.S.^1 ; Jovino, A.^1 ; Rahmawati, M.A.^1 ; Wandani, N.C.^1 ; Fibrianti, S.^1 ; Waziiroh, E.^1 ; Yuwono, S.S.^1

Sensory and Applied Food Science Research Group, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia^1

关键词: Anti-oxidant activities;    Brewing time;    Optimum temperature;    Sensory profiling;    Temperature optimization;    Total phenolic content;    Viet Nam;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/230/1/012035/pdf
DOI  :  10.1088/1755-1315/230/1/012035

来源: IOP

【 摘 要 】

This study aims to optimize brewing temperature and time for 5 different drip techniques specifically to obtain optimum total phenolic content and antioxidant activity. These are including Kalita Wave, Chemex, Woodneck Drip Pot, Vietnam Drip and V60. Optimization was conducted due to variability of brewing procedure among barista/coffee brewer. In addition, sensory profiling was also carried out. The optimum time and temperature for Kalita Wave and Vietnam Drip were observed at 100°C for 180 s. Meanwhile, Chemex and V60 were optimum for 150 s brewing at 100°C and 90°C consecutively. The optimum temperature of Woodneck Drip Pot brewing was the lowest as 80°C for 180 s. Sensorially, Chemex and Kalita Wave tend to be similar, while the other three tend to be distinctive.