Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze
(1) Background: Recently, a new espresso extraction method, <i>Caffè Firenze,</i> has been developed, which uses gas at operating pressures of 20 bar to obtain abundant, persistent foam. The experiment aimed to evaluate the effect of using six gases (air, argon, nitrogen, carbon dioxide,...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-12-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/12/1825 |
| _version_ | 1827700445324247040 |
|---|---|
| author | Giulia Angeloni Piernicola Masella Lorenzo Guerrini Agnese Spadi Maria Bellumori Marzia Innocenti Alessandro Parenti |
| author_facet | Giulia Angeloni Piernicola Masella Lorenzo Guerrini Agnese Spadi Maria Bellumori Marzia Innocenti Alessandro Parenti |
| author_sort | Giulia Angeloni |
| collection | DOAJ |
| description | (1) Background: Recently, a new espresso extraction method, <i>Caffè Firenze,</i> has been developed, which uses gas at operating pressures of 20 bar to obtain abundant, persistent foam. The experiment aimed to evaluate the effect of using six gases (air, argon, nitrogen, carbon dioxide, carbon/nitrogen mix, and nitrous oxide) on the foam and liquid coffee. (2) Methods: Foam volume, persistence, sugar retention time, color, and rheological properties were measured. Volatile organic compounds were also evaluated. Analyses were also carried out on the liquid coffee to determine caffeine and chlorogenic acid concentrations. (3) Results: The analysis of variance revealed significant differences between the gases for all parameters. Multivariate analysis identified three groups of gases: the first comprised air, N<sub>2</sub>, and Ar; the second CO<sub>2</sub> and N<sub>2</sub>O; and the third comprised samples extracted with CO<sub>2</sub>/N<sub>2</sub> mix. (4) Conclusions: The choice of gas significantly influences the drink’s chemical-physical characteristics and is fundamental for product diversification. |
| first_indexed | 2024-03-10T14:13:14Z |
| format | Article |
| id | doaj.art-00044a3da8ff4ddcb981be6eae4122c7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T14:13:14Z |
| publishDate | 2020-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-00044a3da8ff4ddcb981be6eae4122c72023-11-20T23:57:25ZengMDPI AGFoods2304-81582020-12-01912182510.3390/foods9121825Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè FirenzeGiulia Angeloni0Piernicola Masella1Lorenzo Guerrini2Agnese Spadi3Maria Bellumori4Marzia Innocenti5Alessandro Parenti6DAGRI, Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine, 16, 50144 Firenze, ItalyDAGRI, Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine, 16, 50144 Firenze, ItalyDAGRI, Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine, 16, 50144 Firenze, ItalyDAGRI, Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine, 16, 50144 Firenze, ItalyDepartment of Neurofarba, Division of Pharmaceutical and Nutraceutical Sciences, University of Florence, via Ugo Schiff, 6, 50137 Sesto Fiorentino, ItalyDepartment of Neurofarba, Division of Pharmaceutical and Nutraceutical Sciences, University of Florence, via Ugo Schiff, 6, 50137 Sesto Fiorentino, ItalyDAGRI, Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine, 16, 50144 Firenze, Italy(1) Background: Recently, a new espresso extraction method, <i>Caffè Firenze,</i> has been developed, which uses gas at operating pressures of 20 bar to obtain abundant, persistent foam. The experiment aimed to evaluate the effect of using six gases (air, argon, nitrogen, carbon dioxide, carbon/nitrogen mix, and nitrous oxide) on the foam and liquid coffee. (2) Methods: Foam volume, persistence, sugar retention time, color, and rheological properties were measured. Volatile organic compounds were also evaluated. Analyses were also carried out on the liquid coffee to determine caffeine and chlorogenic acid concentrations. (3) Results: The analysis of variance revealed significant differences between the gases for all parameters. Multivariate analysis identified three groups of gases: the first comprised air, N<sub>2</sub>, and Ar; the second CO<sub>2</sub> and N<sub>2</sub>O; and the third comprised samples extracted with CO<sub>2</sub>/N<sub>2</sub> mix. (4) Conclusions: The choice of gas significantly influences the drink’s chemical-physical characteristics and is fundamental for product diversification.https://www.mdpi.com/2304-8158/9/12/1825espresso foamextractionfoam indexfoam persistencecaffeine |
| spellingShingle | Giulia Angeloni Piernicola Masella Lorenzo Guerrini Agnese Spadi Maria Bellumori Marzia Innocenti Alessandro Parenti Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze Foods espresso foam extraction foam index foam persistence caffeine |
| title | Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze |
| title_full | Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze |
| title_fullStr | Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze |
| title_full_unstemmed | Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze |
| title_short | Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze |
| title_sort | physical and chemical effects of different working gases in coffee brewing a case study of caffe firenze |
| topic | espresso foam extraction foam index foam persistence caffeine |
| url | https://www.mdpi.com/2304-8158/9/12/1825 |
| work_keys_str_mv | AT giuliaangeloni physicalandchemicaleffectsofdifferentworkinggasesincoffeebrewingacasestudyofcaffefirenze AT piernicolamasella physicalandchemicaleffectsofdifferentworkinggasesincoffeebrewingacasestudyofcaffefirenze AT lorenzoguerrini physicalandchemicaleffectsofdifferentworkinggasesincoffeebrewingacasestudyofcaffefirenze AT agnesespadi physicalandchemicaleffectsofdifferentworkinggasesincoffeebrewingacasestudyofcaffefirenze AT mariabellumori physicalandchemicaleffectsofdifferentworkinggasesincoffeebrewingacasestudyofcaffefirenze AT marziainnocenti physicalandchemicaleffectsofdifferentworkinggasesincoffeebrewingacasestudyofcaffefirenze AT alessandroparenti physicalandchemicaleffectsofdifferentworkinggasesincoffeebrewingacasestudyofcaffefirenze |