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KMID : 1007519990080050318
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Food Science and Biotechnology
1999 Volume.8 No. 5 p.318 ~ p.321
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Effects of Roasting and Brewing on Cup Quality of Roasted Ground Ground Coffee
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Lee Young-Chun
Lee Jean-Sung
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Abstract
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Colombia beans were roasted to medium and dark color and ground to particle sizes suitable for brewing. Coffee was brewed by the espresso, dripping, and percolating methods and subjected to quality evaluations. Coffee brewed with dark roasts resulted in higher pH and lower titratable acidity than that with medium roasts, regardless of the brewing methods. Soluble solids in coffee was not markedly affected by the degree of roasting and brewing methods. Espresso, with short brewing time under high pressure in a closed chamber, could extract more aroma compounds, especially light aroma compounds, compared to the dripper or percolator. Coffee brewed with medium roasts by a percolator had far less light aroma compounds, and that of dark roasts lost more light and heavy aroma compounds. Results of the sensory evaluation revealed that espresso coffee was the most preferred and percolated coffee the least. The sensory results were in good agreement with GC data. These results indicated that coffee brewed by the espresso method with dark roasts had the best cup quality.
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