Impact of various extraction parameters on the sensory qualities of coffee
The way coffee is consumed has changed over recent years. With the arrival of pods and capsules, coffee preparation has been simplified, though "filter" coffee is still consumed. This raises a question: On what parameters of extraction is it necessary to act to obtain the best coffee whatever is the used machine? To answer that question, we turned to sensory analysis as a tool for measuring how the sensory characteristics of these coffees have evolved. The sensory assessment was carried out by five experts from CIRAD, trained in accordance with standards ISO 8586-1 and 8586-2, 2008 version. The tests were carried out on the same washed Arabica coffee from Honduras, taken from the same batch, roasted in the same roaster, at the same temperature, but at different times to obtain varying degrees of roasting. Different degrees of grinding were tested. In order to preserve the freshness of the coffee, all the tests were carried out over a very short time span and the coffee was packed in waterproof, opaque packs fitted with a one-way valve for degassing. The packs were then stored at minus 80°C pending tasting, so that the organoleptic qualities were not altered. Each sample was prepared as an espresso and in a filter coffee maker. In order to not influence the panellists, the coffees were blind tasted and the crema of the espressos was removed. The results showed that the sensory characteristics of the coffees varied depending on different parameters, such as water hardness, degree of grinding, roasting time and type of extraction.
| Main Authors: | , , , , , , , , , |
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| Format: | conference_item biblioteca |
| Language: | eng |
| Published: |
ASIC
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| Subjects: | Q04 - Composition des produits alimentaires, Q02 - Traitement et conservation des produits alimentaires, F60 - Physiologie et biochimie végétale, |
| Online Access: | http://agritrop.cirad.fr/579972/ http://agritrop.cirad.fr/579972/1/ID579972.pdf |
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