Specialty and regular coffee bean quality for cold and hot brewing: Evaluation of sensory profile and physicochemical characteristics
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The effect of coffee bean quality (specialty and regular) and brewing method (cold and hot) on the sensory profile and physicochemical characteristics of coffee beverages was studied. Cold brew was prepared by immersion and hot brew coffee by French Press. Total dissolved solids (TDS), titratable acidity (TA), caffeine, trigonelline, 4 and 5- caffeoylquinic acids were quantified by instrumental methods, volatile compounds by GC–MS, and the coffee flavor was through quantitative sensory evaluation. Coffee beverages were more differentiated by brewing method than by the coffee bean quality used in the preparation. Cold brew coffees were mainly associated with volatile 2-methyl-butanal, 5-methyl furfural, and dihydro-2-methyl- 3 (2H) -furanone. Hot brew coffee beverages were identified with some specific furans and 2-methoxy-4-vinylphenol. No significant differences were found in TDS, caffeine, trigonelline, 4 and 5 caffeoylquinic acids. A higher TA was observed in hot coffee beverages than in cold brew coffees. Regular bean quality promoted undesirable sensory attributes in both cold and hot brew beverages. However, these attributes were perceived in higher intensity in hot brew coffee beverages. Thus, differences in brewing methods affect the extraction of the chemical compounds present in different coffee bean quality, translating into variations in the sensory profile.
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Hot brew coffee exhibited significantly higher bitterness and astringency than cold brew coffee.
“the hot brew coffee exhibited significantly higher bitterness and astringency over cold brew coffee [11]”
From Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches (2022) · cites this paper as [11]
No significant difference was detected in the quantities of total caffeoylquinic acids, caffeine, and trigonelline between hot and cold brew coffee.
“no significant difference was detected in the quantities of a few common compounds associated with coffee bitterness, such as total caffeoylquinic acids, caffeine, and trigonelline [11,12].”
From Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches (2022) · cites this paper as [11]
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- Authors
- Córdoba, N., Moreno, F. L., Osorio, C., Velásquez, S., Fernandez-Alduenda, M., & Ruiz-Pardo, Y.
- Affiliations
- Universidad de La Sabana (CO)
- Universidad Nacional de Colombia (CO)
- Venue
- LWT
- Publisher
- Elsevier BV
- Published
- 2021-06
- Volume
- 145
- Pages
- 111363
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W3145443137
- Semantic Scholar
- 28da368c11c95e7be2073319bfe22938a6366c0f
- Cited by
- 62
- References
- 47
- Citations by year
- 2026: 8 · 2025: 13 · 2024: 16 · 2023: 12 · 2022: 9 · 2021: 3 · 2019: 1
- FWCI
- 5.86
- Type
- journal article
- Language
- en
- Open access
- Licence
- Locations
- LWT (publishedVersion)
- Intellectum (Universidad de La Sabana) (submittedVersion, cc-by-nc-nd)
- Funders
- Catholic Relief Services
- Colciencias
- Universidad de La Sabana
- 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
- coffee bean quality, specialty coffee, cold brew, French press, sensory profile, volatile compounds, furan, 5-methylfurfural, 2-methoxy-4-vinylphenol, trigonelline, caffeoylquinic acids, titratable acidity, caffeine, total dissolved solids, coffee flavor
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