The DOI matches its Crossref record; 57 of the 57 references it cites were found in a registry or an index.
Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods
Open accessAbstract
This study evaluated the effects of different roasting profiles (time/temperature) and brewing methods on the physicochemical and sensory characteristics of coffee brews. Cold brewing (dripping and immersion) and hot brewing (French press) methods were studied to understand the effects of water temperature and technical brewing method conditions on the chemical compound extraction in coffees roasted at high-temperature short time (HTST) and low-temperature long time (LTLT). The results showed that coffee beverages were clearly differentiated concerning the roasting profile when hot water was used (90 ± 3 °C) in brewing. Separation of beverages according to the water temperature used in brewing was observed. Notably, hot brewing coffees were distinguished from cold brewing (19 ± 2 °C) based on a higher titratable acidity and abundance of some furan compounds. The non-volatile extraction rate increased at higher brewing temperatures. At the same brewing temperature, dripping exhibited a higher extraction rate than immersion brewing, which suggests that the coffee extraction process is affected by the design and operation of the cold brewing system. Coffee beverages brewed with HTST and cold dripping displayed the highest value in total dissolved solids (TDS), extraction yield, as well as the highest caffeine, trigonelline, 4- and 5-caffeoylquinic acids (CQAs) contents. Regardless of the roasting profile, coffees brewed by cold dripping were perceived with more bitter and roasted flavors. In contrast, cold immersion and hot coffee beverages showed remarkable sweetness, nutty, caramel, and malt attributes. In turn, these attributes showed an inverse correlation with caffeine concentration, trigonelline, CQAs, and TDS. The findings of this study demonstrate that volatile and non-volatile compounds present in roasted coffee depend on time-temperature roasting conditions; in turn, their presence in the resulting beverages are related to the extraction of the operational conditions of coffee brewing methods.
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“it was reported that cold brew coffee with immersion extraction had a higher abundance in total furans and pyrazines than hot brew coffee by the French press method.”
From Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches (2022) · cites this paper as [9]
In the citing paper
“While most coffee sensory studies of brewed coffee focused on pressurized espresso brew or flow-based drip brew2,4,6–10, there are comparatively less sensory studies on full immersion brewing methods other than a few recent ones focused on cold brew10–14.”
From Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time (2024) · cites this paper as [11]
Citations
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Comparison of nine common coffee extraction methods: Instrumental and sensory analysis
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Coffee Roasting and Aroma Formation: Application of Different Time−Temperature Conditions
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Self-citationRole of Roasting Conditions in the Profile of Volatile Flavor Chemicals Formed from Coffee Beans
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Research works printed but not linked: 1
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Cited by
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Coffee: A comprehensive overview of origin, market, and the quality process
Freitas, V. V., Borges, L. L. R., Vidigal, M. C. T. R., dos Santos, M. H., & Stringheta, P. C. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2024.104411 · Cited by 199
Acids in brewed coffees: Chemical composition and sensory threshold
Rune, C. J. B., Giacalone, D., Steen, I., Duelund, L., Münchow, M., & Clausen, M. P. (2023) · Current Research in Food Science · doi:10.1016/j.crfs.2023.100485 · Cited by 72
Stanek, N., Zarębska, M., Biłos, Ł., Barabosz, K., Nowakowska‐Bogdan, E., Semeniuk, I., Błaszkiewicz, J., Kulesza, R., Matejuk, R., & Szkutnik, K. (2021) · Scientific Reports · doi:10.1038/s41598-021-01001-2 · Cited by 66
Gancarz, M., Dobrzański, B., Jr., Malaga-Toboła, U., Tabor, S., Combrzyński, M., Ćwikła, D., Strobel, W., Oniszczuk, A., Karami, H., Darvishi, Y., et al. (2022) · Molecules · doi:10.3390/molecules27051559 · Cited by 65
Muzykiewicz-Szymańska, A., Nowak, A., Wira, D., & Klimowicz, A. (2021) · Molecules · doi:10.3390/molecules26123681 · Cited by 64
Metadata
- Authors
- Córdoba, N., Moreno, F. L., Osorio, C., Velásquez, S., & Ruiz, Y.
- Affiliations
- Universidad de La Sabana (CO)
- Universidad Nacional de Colombia (CO)
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2021-03
- Volume
- 141
- Pages
- 110141
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W3122763543
- Semantic Scholar
- 77dd12660fcc8e2d5d9df9984bbd500f2418f4fe
- Cited by
- 101
- References
- 57
- Citations by year
- 2026: 12 · 2025: 17 · 2024: 23 · 2023: 18 · 2022: 22 · 2021: 9
- FWCI
- 10.50
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- Locations
- Food Research International (publishedVersion)
- PubMed (publishedVersion)
- Intellectum (Universidad de La Sabana) (submittedVersion, cc-by-nc-nd)
- Funders
- Catholic Relief Services
- Universidad de La Sabana
- Topics
- Health Sciences › Medicine › Pharmacology (medical) › 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
- cold brew coffee, brewing technology, dripping, French press, water temperature, caffeine, trigonelline, caffeoylquinic acids, total dissolved solids, extraction yield, sensory properties, furan derivatives, titratable acidity, volatile compounds
- MeSH terms
- Caffeine, Coffee, Hot Temperature, Taste, Coffea
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