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KMID : 1011620110270010085
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Korean Journal of Food and Cookey Science
2011 Volume.27 No. 1 p.85 ~ p.99
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The Sensory Characteristics of Espresso according to Grinding Grades of Coffee Beans
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신우리:Shin Woo-Ri
최유미:Choi Yoo-Mei/윤혜현:Yoon Hye-Hyun
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Abstract
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Grinding is an indispensible step in preparation of espresso coffee. The purpose of this study was to evaluate physicochemical and sensory characteristics of espresso according to the grinding grades of coffee beans. Specifically, physicochemical characteristics according to the grinding grades of coffee beans were tested based on foam index, persistence of foam, total solids, concentration, extraction yield, pH, viscosity, total soluble solid content and density. With regard to sensory characteristics, QDA were carried out by 10 trained panels. Persistence of foam, total solids, concentration, extraction, pH and viscosity in physicochemical test showed significant differences among the three categories of the samples. In other words, the finer the size of particles was, the higher value was, at the p=0.001 value. Meanwhile, the value of foam index and total soluble solid content to the grinding grades was the highest in "fine", at the p=0.001 value. Tiger-skin effect in crema, an important attribute for excellent espresso coffee, was perceived by all of the panels in "fine". Also, intensity of flavor was perceived as to the strongest in "fine". Moreover, "fine" had the sweetness to balance the acids and bitters. In conclusion, according to the grinding grades, it was identified that there were differences in the physicochemical and sensory characteristics. Furthermore, when the size of particles was "fine", it brought to the most positive result.
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KEYWORD
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grinding grade, Espresso, quality characteristics
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