Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews
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Abstract Background The physicochemical characteristics and flavour of coffee are related to the volatile and non-volatile compounds produced during roasting, which reach the coffee cup upon brewing. Scope and approach This review focuses on interpreting the contribution that various parameters have during the coffee extraction process (coffee brewing). Coffee brewing methods and their extraction parameters were analysed in terms of phenomenological explanations and their effect on the physicochemical and flavour characteristics of brewed coffee. Key findings and conclusions Many brewing methods have been developed to achieve a myriad of coffee flavour characteristics. Although several well-known brewing techniques have been adopted in the coffee industry, little associated relevant scientific data is available. Overall, these methods vary by extraction pressure, coffee/water ratio, water quality, contact time, particle size distribution, and temperature. An overview shows that all these factors modify the extraction of bioactive and volatile compounds that affect the flavour profile of the beverage. However, more in-depth explanation of the mass and energy transport phenomena would be useful to improve the understanding of the relationship between extraction variables and coffee flavour. Thus, phenomenological explanations are included to impart a better understanding of physicochemical and flavour changes in coffee beverages. Additionally, several gaps in knowledge relating to the extraction process are identified; and new trends in coffee extraction, including the cold brew method, are also discussed.
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In the scientific literature, it is accepted that temperature impacts the solubility, volatility, and extraction kinetics of various coffee components.
“In the scientific literature, it is accepted that temperature impacts the solubility, volatility, and extraction kinetics of various coffee components12,20, but there is only a small amount of existing scientific literature on the direct impact of brewing temperature on coffee sensory quality.”
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 [20]
Cold brew coffee prepared at temperatures less than 25 °C is widely reported to be sweeter and less acidic than hot brewed coffee.
“At one extreme, cold brew coffee prepared at temperatures less than 25 °C is widely reported to be sweeter and less acidic than hot brewed coffee20–23, suggesting that less dramatic temperature differences might play a similar role for hot drip brew coffee.”
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 [20]
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- Authors
- Cordoba, N., Fernandez-Alduenda, M., Moreno, F. L., & Ruiz, Y.
- Affiliations
- Universidad de La Sabana (CO)
- ORCID
- Moreno, Fabian L.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2020-02
- Volume
- 96
- Pages
- 45-60
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2995392632
- Semantic Scholar
- f0781a48306ad0981a3b63ec49b1f951e877fdf3
- Cited by
- 271
- References
- 92
- Citations by year
- 2026: 43 · 2025: 47 · 2024: 47 · 2023: 47 · 2022: 40 · 2021: 34 · 2020: 13
- FWCI
- 13.48
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- Locations
- Trends in Food Science & Technology (publishedVersion)
- Intellectum (Universidad de La Sabana) (submittedVersion, cc-by-nc-nd)
- Funders
- Catholic Relief Services
- 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 brewing, coffee extraction, coffee flavor, volatile compounds, physicochemical properties, extraction pressure, water quality, contact time, particle size distribution, mass and energy transport, cold brew, coffee roasting
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 ›
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