Extraction of espresso coffee by using gradient of temperature. Effect on physicochemical and sensorial characteristics of espresso
Abstract
Espresso extraction is generally carried out at a fixed temperature within the range 85-95°C. In this work the extraction of the espressos was made in a new generation coffee machine that enables temperature profiling of the brewing water. The effect of using gradient of temperature to brew espressos on physicochemical and sensorial characteristics of the beverage has been investigated. Three different extraction temperature profiles were tested: updrawn gradient (88-93°C), downdrawn gradient (93-88°C) and fixed temperature (90°C). The coffee species investigated were Robusta, Arabica natural and Washed Arabica. Results proved that the use of gradient temperature for brewing espressos allows increasing or decreasing the extraction of some chemical compounds from coffee grounds. Moreover an appropriate gradient of temperature can highlight or hide some sensorial attributes. In conclusion, the possibility of programming gradient of temperature in the coffee machines recently introduced in the market opens new expectations in the field of espresso brewing.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Some differences were observed when espresso was prepared using a temperature gradient (ramping up or ramping down between 88 °C and 93 °C) compared to a fixed temperature (90 °C), with the "ramp up" gradient espressos evaluated more favourably by panellists than the espressos prepared with fixed or "ramp down" gradients in brewing temperature.
“Some differences were also observed when espresso was prepared using a temperature gradient (ramping up or ramping down between 88 °C and 93 °C) compared to a fixed temperature (90 °C), with the “ramp up” gradient espressos evaluated more favourably by panellists than the espressos prepared with fixed or “ramp down” gradients in brewing temperature27.”
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 [27]
Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852 · see citing works
The lipid fraction of the coffee bean
Speer, K., & Kölling-Speer, I. (2006) · Brazilian Journal of Plant Physiology · doi:10.1590/s1677-04202006000100014 · Cited by 382 · see citing works
Hečimović, I., Belščak-Cvitanović, A., Horžić, D., & Komes, D. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.05.059 · Cited by 334 · see citing works
An LC-MS Method for Analyzing Total Resveratrol in Grape Juice, Cranberry Juice, and in Wine
Wang, Y., Catana, F., Yang, Y., Roderick, R., & van Breemen, R. B. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010812u · Cited by 334 · see citing works
Comparison of nine common coffee extraction methods: Instrumental and sensory analysis
Gloess, A. N., Schönbächler, B., Klopprogge, B., D`Ambrosio, L., Chatelain, K., Bongartz, A., Strittmatter, A., Rast, M., & Yeretzian, C. (2013) · European Food Research and Technology · doi:10.1007/s00217-013-1917-x · Cited by 311 · see citing works
Espresso coffee : the chemistry of quality
Illy, A., & Viani, R. (1995) · Medical Entomology and Zoology · Cited by 263 · see citing works
Chlorogenic acid and caffeine contents in various commercial brewed coffees
Fujioka, K., & Shibamoto, T. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2007.05.091 · Cited by 258 · see citing works
Coffee: emerging health effects and disease prevention.
Chu, Y. (2012) · Medical Entomology and Zoology · Cited by 217 · see citing works
A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLC
Trugo, L. C., & Macrae, R. (1984) · Food Chemistry · doi:10.1016/0308-8146(84)90006-2 · Cited by 194 · see citing works
Qualitative relationship between caffeine and chlorogenic acid contents among wild species
Campa, C., Doulbeau, S., Dussert, S., Hamon, S., & Noirot, M. (2004) · Food Chemistry · doi:10.1016/j.foodchem.2004.10.015 · Cited by 123 · see citing works
Blumberg, S., Frank, O., & Hofmann, T. (2010) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9044606 · Cited by 111 · see citing works
Andueza, S., de Peña, M. P., & Cid, C. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf034628f · Cited by 108 · see citing works
Maeztu, L., Andueza, S., Ibañez, C., Peña, M.-P. D., Bello, J., & Cid, C. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010314l · Cited by 100 · see citing works
Influence of extraction temperature on the final quality of espresso coffee
Andueza, S., Maeztu, L., Pascual, L., Ibáñez, C., de Peña, M. P., & Cid, C. (2003) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1304 · Cited by 100 · see citing works
Nunes, F. M., Coimbra, M. A., Duarte, A. C., & Delgadillo, I. (1997) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf970009t · Cited by 99 · see citing works
Antioxidant Activity of Coffee Model Systems
Charurin, P., Ames, J. M., & del Castillo, M. D. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf011703i · Cited by 91 · see citing works
Comparison of espresso coffee brewing techniques
Parenti, A., Guerrini, L., Masella, P., Spinelli, S., Calamai, L., & Spugnoli, P. (2013) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2013.08.031 · Cited by 86 · see citing works
Neglected Food Bubbles: The Espresso Coffee Foam
Illy, E., & Navarini, L. (2011) · Food Biophysics · doi:10.1007/s11483-011-9220-5 · Cited by 85 · see citing works
Water quality for Espresso coffee
Navarini, L., & Rivetti, D. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.04.019 · Cited by 81 · see citing works
Andueza, S., Maeztu, L., Dean, B., et al. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0206623 · Cited by 73 · see citing works
Ludwig, I. A., Bravo, J., De Peña, M. P., & Cid, C. (2013) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2012.12.010 · Cited by 51 · see citing works
Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS
de Oliveira, A. L., Cruz, P. M., Eberlin, M. N., & Cabral, F. A. (2005) · Food Science and Technology · doi:10.1590/s0101-20612005000400009 · Cited by 50 · see citing works
Variation in Caffeine Concentration in Single Coffee Beans
Fox, G. P., Wu, A. C., Liang, Y., & Force, L. E. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf4011388 · Cited by 48 · see citing works
Dynamic tensiometric characterization of espresso coffee beverage
Navarini, L., Ferrari, M., Liverani, F. S., et al. (2003) · Food Hydrocolloids · doi:10.1016/s0268-005x(03)00126-7 · Cited by 41 · see citing works
Bicho, N. C., Leitão, A. E., Ramalho, J. C., de Alvarenga, N. B., & Lidon, F. C. (2011) · International Journal of Food Sciences and Nutrition · doi:10.3109/09637486.2011.588594 · Cited by 29 · see citing works
Electrophoretic clean-up of organic acids from coffee for the GC/MS analysis
B�hre, F., & Maier, H. G. (1996) · Analytical and Bioanalytical Chemistry · doi:10.1007/s0021663550190 · Cited by 28 · see citing works
Masella, P., Guerrini, L., Spinelli, S., Calamai, L., Spugnoli, P., Illy, F., & Parenti, A. (2014) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2014.09.001 · Cited by 28 · see citing works
The effect of sweeteners on the acceptability of dairy‐based espresso beverages†
Boeneke, C., McGregor, J. U., & Aryana, K. J. (2006) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2006.00235.x · Cited by 6 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Cordoba, N., Fernandez-Alduenda, M., Moreno, F. L., & Ruiz, Y. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.12.004 · Cited by 271 · see citing works
Cordoba, N., Pataquiva, L., Osorio, C., Moreno, F. L. M., & Ruiz, R. Y. (2019) · Scientific Reports · doi:10.1038/s41598-019-44886-w · Cited by 166 · see citing works
Characterization and comparison of cold brew and cold drip coffee extraction methods
Angeloni, G., Guerrini, L., Masella, P., Innocenti, M., Bellumori, M., & Parenti, A. (2019) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.9200 · Cited by 107 · see citing works
Seninde, D. R., Chambers, E., & Chambers, D. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109667 · Cited by 51 · see citing works
Batali, M. E., Ristenpart, W. D., & Guinard, J.-X. (2020) · Scientific Reports · doi:10.1038/s41598-020-73341-4 · Cited by 41 · see citing works
Lane, S., Palmer, J., Christie, B., Ehlting, J., & Le, C. (2017) · The Arbutus Review · doi:10.18357/tar81201716816 · Cited by 26 · see citing works
Castañeda-Rodríguez, R., Mulík, S., & Ozuna, C. (2022) · Journal of Culinary Science & Technology · doi:10.1080/15428052.2020.1848683 · Cited by 19 · see citing works
Influence of the Brewing Temperature on the Taste of Espresso
Klotz, J. A., Winkler, G., & Lachenmeier, D. W. (2020) · Foods · doi:10.3390/foods9010036 · Cited by 15 · see citing works
- Authors
- Salamanca, C. A., Fiol, N., González, C., Saez, M., & Villaescusa, I.
- Affiliations
- Universitat de Girona (ES)
- Corresponding author
- Fiol, Núria
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2017-01
- Volume
- 214
- Pages
- 622-630
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2505291553
- Cited by
- 62
- References
- 28
- Citations by year
- 2026: 2 · 2025: 7 · 2024: 4 · 2023: 6 · 2022: 8 · 2021: 7 · 2020: 10 · 2019: 10 · 2018: 3 · 2017: 4 · 2016: 1
- FWCI
- 4.86
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- 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, temperature gradient, coffee extraction, Coffea canephora, Coffea arabica, physicochemical properties, sensory properties, coffee machines
- MeSH terms
- Coffee, Hot Temperature
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
