Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee

Abstract The brew temperature is widely considered a key parameter affecting the final quality of coffee, with a temperature near 93 °C often described as optimal. In particular, drip brewers that do not achieve a minimum brew temperature of 92 °C within a prescribed time period fail their certifica...

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Autores principales:	Mackenzie E. Batali, William D. Ristenpart, Jean-Xavier Guinard
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2020
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/baed37a93b9a44a28f5b4e65c6d723cd
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spelling	oai:doaj.org-article:baed37a93b9a44a28f5b4e65c6d723cd2021-12-02T18:37:07ZBrew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee10.1038/s41598-020-73341-42045-2322https://doaj.org/article/baed37a93b9a44a28f5b4e65c6d723cd2020-10-01T00:00:00Zhttps://doi.org/10.1038/s41598-020-73341-4https://doaj.org/toc/2045-2322Abstract The brew temperature is widely considered a key parameter affecting the final quality of coffee, with a temperature near 93 °C often described as optimal. In particular, drip brewers that do not achieve a minimum brew temperature of 92 °C within a prescribed time period fail their certification. There is little empirical evidence in terms of rigorous sensory descriptive analysis or consumer preference testing, however, to support any particular range of brew temperatures. In this study, we drip-brewed coffee to specific brew strengths, as measured by total dissolved solids (TDS), and extraction yields, as measured by percent extraction (PE), spanning the range of the classic Coffee Brewing Control Chart. Three separate brew temperatures of 87 °C, 90 °C, or 93 °C were tested, adjusting the grind size and overall brew time as necessary to achieve the target TDS and PE. Although the TDS and PE both significantly affected the sensory profile of the coffee, surprisingly the brew temperature had no appreciable impact. We conclude that brew temperature should be considered as only one of several parameters that affect the extraction dynamics, and that ultimately the sensory profile is governed by differences in TDS and PE rather than the brew temperature, at least over the range of temperatures tested.Mackenzie E. BataliWilliam D. RistenpartJean-Xavier GuinardNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 10, Iss 1, Pp 1-14 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Mackenzie E. Batali William D. Ristenpart Jean-Xavier Guinard Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee
description	Abstract The brew temperature is widely considered a key parameter affecting the final quality of coffee, with a temperature near 93 °C often described as optimal. In particular, drip brewers that do not achieve a minimum brew temperature of 92 °C within a prescribed time period fail their certification. There is little empirical evidence in terms of rigorous sensory descriptive analysis or consumer preference testing, however, to support any particular range of brew temperatures. In this study, we drip-brewed coffee to specific brew strengths, as measured by total dissolved solids (TDS), and extraction yields, as measured by percent extraction (PE), spanning the range of the classic Coffee Brewing Control Chart. Three separate brew temperatures of 87 °C, 90 °C, or 93 °C were tested, adjusting the grind size and overall brew time as necessary to achieve the target TDS and PE. Although the TDS and PE both significantly affected the sensory profile of the coffee, surprisingly the brew temperature had no appreciable impact. We conclude that brew temperature should be considered as only one of several parameters that affect the extraction dynamics, and that ultimately the sensory profile is governed by differences in TDS and PE rather than the brew temperature, at least over the range of temperatures tested.
format	article
author	Mackenzie E. Batali William D. Ristenpart Jean-Xavier Guinard
author_facet	Mackenzie E. Batali William D. Ristenpart Jean-Xavier Guinard
author_sort	Mackenzie E. Batali
title	Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee
title_short	Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee
title_full	Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee
title_fullStr	Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee
title_full_unstemmed	Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee
title_sort	brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee
publisher	Nature Portfolio
publishDate	2020
url	https://doaj.org/article/baed37a93b9a44a28f5b4e65c6d723cd
work_keys_str_mv	AT mackenzieebatali brewtemperatureatfixedbrewstrengthandextractionhaslittleimpactonthesensoryprofileofdripbrewcoffee AT williamdristenpart brewtemperatureatfixedbrewstrengthandextractionhaslittleimpactonthesensoryprofileofdripbrewcoffee AT jeanxavierguinard brewtemperatureatfixedbrewstrengthandextractionhaslittleimpactonthesensoryprofileofdripbrewcoffee
_version_	1718377823170723840

Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee

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