Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards

Foods

HaticeYasemin Seren¹  Maximilian Rinderknecht¹  Linda Claassen¹  Theresa Porth¹  Andreas Scharinger¹  Julia Röhnisch¹  DirkW. Lachenmeier¹  Vera Gottstein¹  Daniela Noack¹  Steffen Schwarz²  Gertrud Winkler³ 

[1] Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany;Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany;Hochschule Albstadt-Sigmaringen, Fakultät Life Sciences, 72488 Sigmaringen, Germany;

关键词: coffee;    cold brew;    nitro cold brew;    roasting;    extraction;    hygiene;   

DOI  :  10.3390/foods10040865

来源: DOAJ

【 摘 要 】

Cold brew coffee is a new trend in the coffee industry. This paper presents pilot studies on several aspects of this beverage. Using an online survey, the current practices of cold brew coffee preparation were investigated, identifying a rather large variability with a preference for extraction of medium roasted Arabica coffee using 50–100 g/L at 8 °C for about 1 day. Sensory testing using ranking and triangle tests showed that cold brew may be preferred over iced coffee (cooled down hot extracted coffee). Extraction experiments under different conditions combined with nuclear magnetic resonance (NMR) analysis showed that the usual extraction time may be longer than necessary as most compounds are extracted within only a few hours, while increasing turbulence (e.g., using ultrasonication) and temperature may additionally increase the speed of extraction. NMR analysis also revealed a possible chemical differentiation between cold brew and hot brew using multivariate data analysis. Decreased extraction time and reduced storage times could be beneficial for cold brew product quality as microbiological analysis of commercial samples detected samples with spoilage organisms and contamination with Bacillus cereus.

【 授权许可】

Unknown