An equilibrium desorption model for the strength and extraction yield of full immersion brewed coffee

Abstract The sensory qualities of brewed coffee are known to be strongly correlated with the total dissolved solids (TDS) and extraction yield (E) of the brew. Here, we derive a predictive model for the TDS and E of full immersion brewed coffee using a pseudo-equilibrium desorption approach. Assumin...

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Autores principales:	Jiexin Liang, Ka Chun Chan, William D. Ristenpart
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/a4cfc52080724bfaac2d34668c17461a
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spelling	oai:doaj.org-article:a4cfc52080724bfaac2d34668c17461a2021-12-02T16:36:03ZAn equilibrium desorption model for the strength and extraction yield of full immersion brewed coffee10.1038/s41598-021-85787-12045-2322https://doaj.org/article/a4cfc52080724bfaac2d34668c17461a2021-03-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-85787-1https://doaj.org/toc/2045-2322Abstract The sensory qualities of brewed coffee are known to be strongly correlated with the total dissolved solids (TDS) and extraction yield (E) of the brew. Here, we derive a predictive model for the TDS and E of full immersion brewed coffee using a pseudo-equilibrium desorption approach. Assuming a single, species-averaged equilibrium constant $$K$$ K yields theoretical predictions indicating that the TDS is approximately inversely proportional to the water/coffee mass brew ratio, while E is independent of the brew ratio. Our experimental results strongly accord with both theoretical predictions, and indicate that E is approximately 21% over a wide range of brew ratios. An analysis of the standard oven-drying method for measuring E indicates that it yields significant underestimates of the true value at equilibrium, due to retained brew within the spent moist grounds. We further demonstrate that $$K$$ K is insensitive to grind size, roast level, and brew temperature over the range 80–99 °C. Taken together, our results indicate that full immersion brewing offers precise control over the TDS at equilibrium but little control over E, and that practitioners should pay careful attention to their brew ratio as the most important parameter for full-immersion brewing.Jiexin LiangKa Chun ChanWilliam D. RistenpartNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Jiexin Liang Ka Chun Chan William D. Ristenpart An equilibrium desorption model for the strength and extraction yield of full immersion brewed coffee
description	Abstract The sensory qualities of brewed coffee are known to be strongly correlated with the total dissolved solids (TDS) and extraction yield (E) of the brew. Here, we derive a predictive model for the TDS and E of full immersion brewed coffee using a pseudo-equilibrium desorption approach. Assuming a single, species-averaged equilibrium constant $$K$$ K yields theoretical predictions indicating that the TDS is approximately inversely proportional to the water/coffee mass brew ratio, while E is independent of the brew ratio. Our experimental results strongly accord with both theoretical predictions, and indicate that E is approximately 21% over a wide range of brew ratios. An analysis of the standard oven-drying method for measuring E indicates that it yields significant underestimates of the true value at equilibrium, due to retained brew within the spent moist grounds. We further demonstrate that $$K$$ K is insensitive to grind size, roast level, and brew temperature over the range 80–99 °C. Taken together, our results indicate that full immersion brewing offers precise control over the TDS at equilibrium but little control over E, and that practitioners should pay careful attention to their brew ratio as the most important parameter for full-immersion brewing.
format	article
author	Jiexin Liang Ka Chun Chan William D. Ristenpart
author_facet	Jiexin Liang Ka Chun Chan William D. Ristenpart
author_sort	Jiexin Liang
title	An equilibrium desorption model for the strength and extraction yield of full immersion brewed coffee
title_short	An equilibrium desorption model for the strength and extraction yield of full immersion brewed coffee
title_full	An equilibrium desorption model for the strength and extraction yield of full immersion brewed coffee
title_fullStr	An equilibrium desorption model for the strength and extraction yield of full immersion brewed coffee
title_full_unstemmed	An equilibrium desorption model for the strength and extraction yield of full immersion brewed coffee
title_sort	equilibrium desorption model for the strength and extraction yield of full immersion brewed coffee
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/a4cfc52080724bfaac2d34668c17461a
work_keys_str_mv	AT jiexinliang anequilibriumdesorptionmodelforthestrengthandextractionyieldoffullimmersionbrewedcoffee AT kachunchan anequilibriumdesorptionmodelforthestrengthandextractionyieldoffullimmersionbrewedcoffee AT williamdristenpart anequilibriumdesorptionmodelforthestrengthandextractionyieldoffullimmersionbrewedcoffee AT jiexinliang equilibriumdesorptionmodelforthestrengthandextractionyieldoffullimmersionbrewedcoffee AT kachunchan equilibriumdesorptionmodelforthestrengthandextractionyieldoffullimmersionbrewedcoffee AT williamdristenpart equilibriumdesorptionmodelforthestrengthandextractionyieldoffullimmersionbrewedcoffee
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An equilibrium desorption model for the strength and extraction yield of full immersion brewed coffee

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