Influence of extraction temperature on the final quality of espresso coffee
Abstract
The final quality of espresso coffee (EC) depends upon certain technical conditions, such as the extraction temperature used in preparing it. The aim of this work was to investigate the effects of water temperature (88, 92, 96 and 98 °C) on the final quality of three types of EC (Arabica, Robusta Natural blend and Robusta Torrefacto blend) in order to select the optimal temperature. Volatile compound (analysed by Static headspace gas chromatography/mass spectrometry) and sensory flavour profiles were the most relevant parameters, whereas physicochemical, taste and mouthfeel parameters were not very useful for selecting the water temperature. For Arabica and Robusta Natural blend ECs, 92 °C was the optimal water temperature. For Robusta Torrefacto blend EC the overall acceptability might lead to the selection of 88 °C as the ideal water temperature, but the high percentages of key odorants related to roasty and earthy/musty flavours and the ‘not hot enough’ perception dictated the selection of 92 °C in this case as well. © 2003 Society of Chemical Industry
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An investigation of espresso coffee systematically varied the water temperature between 88 and 98 °C and found that hotter water predictably increased TDS and PE, and yielded more acrid, roasty, bitter, and sour attributes.
“At hotter temperatures, closer to the traditional range of drip brew, an investigation of espresso coffee systematically varied the water temperature between 88 and 98 °C and found that hotter water predictably increased TDS and PE, and yielded more acrid, roasty, bitter, and sour attributes25.”
From Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee (2020) · cites this paper as [25]
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- Authors
- Andueza, S., Maeztu, L., Pascual, L., Ibáñez, C., de Peña, M. P., & Cid, C.
- Affiliations
- Universidad de Navarra (ES)
- Corresponding author
- Cid, Concepción
- ORCID
- Cid, Concepción
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 2003-01-08
- Volume
- 83
- Issue
- 3
- Pages
- 240-248
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W2063245357
- Cited by
- 100
- References
- 13
- Citations by year
- 2026: 2 · 2025: 3 · 2024: 4 · 2023: 6 · 2022: 8 · 2021: 11 · 2020: 8 · 2019: 9 · 2018: 5 · 2017: 3 · 2016: 10 · 2015: 4 · 2014: 9 · 2013: 6 · 2012: 3
- FWCI
- 0.44
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of the Science of Food and Agriculture (publishedVersion)
- Funders
- Comisión Interministerial de Ciencia y Tecnología (ALI-1999-0319)
- Departamento de Industria del Gobierno de Navarra
- Ministerio de Ciencia y Tecnología Español
- Topics
- Health Sciences › Medicine › Pharmacology › Coffee research and impacts
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- espresso, extraction temperature, water temperature, coffee quality, volatile compounds, Coffea arabica, Robusta
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