The characteristic and sensory evaluation of arabica Semendo coffee in high-speed stirring cold brew and common brew
1 Master’s program of Agribusiness, Faculty of Agriculture, Sriwijaya University, Palembang, 30139, Indonesia.
2 Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, Palembang, 30139, Indonesia.
Research Article
World Journal of Advanced Research and Reviews, 2023, 18(03), 308–314
Article DOI: 10.30574/wjarr.2023.18.3.1061
Publication history:
Received on 26 April 2023; revised on 04 June 2023; accepted on 06 June 2023
Abstract:
Differences in brewing methods both from extraction time and brewing water temperature can affect the number of chemical compounds dissolved. This study applied the cold brew brewing method with high-speed stirring to Arabica Semendo coffee with extraction times of 15, 30, and 45 minutes at different particle sizes of coffee powder (coarse, medium, and fine) to obtain coffee with better characteristics than the commonly used brewing methods (hot brew and cold brew) and acceptable in sensory evaluation. The pH, viscosity, total soluble solids, total microbes, and sensory evaluation by hedonic tests on taste, color, and aroma were investigated. Coffee with high-speed stirred cold brewing for more than 30 minutes with finer coffee grounds had higher pH, viscosity, and total soluble solids than common brewing as a control. The size of the coffee grounds and the difference in brewing method did not affect microbial contamination. The results of the hedonic test on color, taste, and aroma in the cold brewing method of high-speed stirring produced coffee that was accepted by consumers and was not significantly different from the common brew.
Keywords:
Arabica coffee; Cold Brew; Hot Brew; Hedonic Test; Stirring Brew
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Copyright © 2023 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0