The Influence of Coffee Bean Processing Extraction Temperature and Time on the Quality of Cold Brew CoffeeThe Influence of Coffee Bean Processing Extraction Temperature and Time on the Quality of Cold Brew Coffee
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Abstract
This study examines the influence of coffee bean processing, extraction temperature and extraction time on the quality of cold brew coffee made from roasted and ground arabica coffee beans processed by using the dry and yeast methods. Ground coffee was mixed with water at the ratio of 1:10 (w/v) and extracted at two different temperatures (5°C and 25°C) for 0, 6, 12, 18, and 24 h. The results showed that the processing method had no significant effect on the physical properties included color values (L*, a*, b*, h°), browning index (BI), pH, and total soluble solids. However, it affected chroma (C*), total acidity, total phenolic content, and ABTS+ radical scavenging activity. Cold brew coffee made from yeast-processed beans exhibited higher values for these parameters compared to coffee beans made from the dry method. As the extraction temperature and time increased, the L* and C* values a decreased, while a*, BI, total phenolic content, and ABTS+ radical scavenging activity increased. Total phenolic content was negatively correlated with L*, b*, C*, and h°, but positively correlated with a*. Based on these findings, cold brew coffee with potential health benefits is recommended using yeast-processed beans, extracted at 25°C for 6 hours.
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