Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards
Cold brew coffee is a new trend in the coffee industry. This paper presents pilot studies on several aspects of this beverage. Using an online survey, the current practices of cold brew coffee preparation were investigated, identifying a rather large variability with a preference for extraction of m...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/4/865 |
| _version_ | 1827695086082719744 |
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| author | Linda Claassen Maximilian Rinderknecht Theresa Porth Julia Röhnisch Hatice Yasemin Seren Andreas Scharinger Vera Gottstein Daniela Noack Steffen Schwarz Gertrud Winkler Dirk W. Lachenmeier |
| author_facet | Linda Claassen Maximilian Rinderknecht Theresa Porth Julia Röhnisch Hatice Yasemin Seren Andreas Scharinger Vera Gottstein Daniela Noack Steffen Schwarz Gertrud Winkler Dirk W. Lachenmeier |
| author_sort | Linda Claassen |
| collection | DOAJ |
| description | Cold brew coffee is a new trend in the coffee industry. This paper presents pilot studies on several aspects of this beverage. Using an online survey, the current practices of cold brew coffee preparation were investigated, identifying a rather large variability with a preference for extraction of medium roasted Arabica coffee using 50–100 g/L at 8 °C for about 1 day. Sensory testing using ranking and triangle tests showed that cold brew may be preferred over iced coffee (cooled down hot extracted coffee). Extraction experiments under different conditions combined with nuclear magnetic resonance (NMR) analysis showed that the usual extraction time may be longer than necessary as most compounds are extracted within only a few hours, while increasing turbulence (e.g., using ultrasonication) and temperature may additionally increase the speed of extraction. NMR analysis also revealed a possible chemical differentiation between cold brew and hot brew using multivariate data analysis. Decreased extraction time and reduced storage times could be beneficial for cold brew product quality as microbiological analysis of commercial samples detected samples with spoilage organisms and contamination with <i>Bacillus cereus</i>. |
| first_indexed | 2024-03-10T12:17:41Z |
| format | Article |
| id | doaj.art-c362fccc7ed344ad97a65995a806befd |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:17:41Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-c362fccc7ed344ad97a65995a806befd2023-11-21T15:44:32ZengMDPI AGFoods2304-81582021-04-0110486510.3390/foods10040865Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological HazardsLinda Claassen0Maximilian Rinderknecht1Theresa Porth2Julia Röhnisch3Hatice Yasemin Seren4Andreas Scharinger5Vera Gottstein6Daniela Noack7Steffen Schwarz8Gertrud Winkler9Dirk W. Lachenmeier10Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, GermanyChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, GermanyChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, GermanyChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, GermanyChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, GermanyChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, GermanyChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, GermanyChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, GermanyCoffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, GermanyHochschule Albstadt-Sigmaringen, Fakultät Life Sciences, 72488 Sigmaringen, GermanyChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, GermanyCold brew coffee is a new trend in the coffee industry. This paper presents pilot studies on several aspects of this beverage. Using an online survey, the current practices of cold brew coffee preparation were investigated, identifying a rather large variability with a preference for extraction of medium roasted Arabica coffee using 50–100 g/L at 8 °C for about 1 day. Sensory testing using ranking and triangle tests showed that cold brew may be preferred over iced coffee (cooled down hot extracted coffee). Extraction experiments under different conditions combined with nuclear magnetic resonance (NMR) analysis showed that the usual extraction time may be longer than necessary as most compounds are extracted within only a few hours, while increasing turbulence (e.g., using ultrasonication) and temperature may additionally increase the speed of extraction. NMR analysis also revealed a possible chemical differentiation between cold brew and hot brew using multivariate data analysis. Decreased extraction time and reduced storage times could be beneficial for cold brew product quality as microbiological analysis of commercial samples detected samples with spoilage organisms and contamination with <i>Bacillus cereus</i>.https://www.mdpi.com/2304-8158/10/4/865coffeecold brewnitro cold brewroastingextractionhygiene |
| spellingShingle | Linda Claassen Maximilian Rinderknecht Theresa Porth Julia Röhnisch Hatice Yasemin Seren Andreas Scharinger Vera Gottstein Daniela Noack Steffen Schwarz Gertrud Winkler Dirk W. Lachenmeier Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards Foods coffee cold brew nitro cold brew roasting extraction hygiene |
| title | Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards |
| title_full | Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards |
| title_fullStr | Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards |
| title_full_unstemmed | Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards |
| title_short | Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards |
| title_sort | cold brew coffee pilot studies on definition extraction consumer preference chemical characterization and microbiological hazards |
| topic | coffee cold brew nitro cold brew roasting extraction hygiene |
| url | https://www.mdpi.com/2304-8158/10/4/865 |
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