Chemical and sensorial characteristics of espresso coffee as affected by grinding and torrefacto roast
Abstract
Grinding is a critical step in the preparation of espresso coffee (EC). The addition of sugar during the torrefacto roasting process could influence the degree of brittleness and grinding. The aim of this work was to study the influence of the grinding grades (coarse, fine, and very fine) in Arabica/Robusta 20:80, natural roasted (A20:R80), and Arabica/Robusta 20:80 with 50% Robusta torrefacto roasted (A20:R80 50% torrefacto) on the chemical and sensorial characteristics of EC in order to select the optimal espresso grinding grade. A higher percentage of coarse particles was found in A20:R80 ground coffee. In both ECs, the extraction of solids and soluble and aroma compounds increased inversely with particle size. Higher foam indices and extraction yields were found in A20:R80 50% torrefacto ECs probably due to the solubilization of caramelized sugar and melanoidins. It has been suggested that the range of an acceptable extraction yield could be extended to 25% in A20:R80 50% torrefacto ECs. In conclusion, the optimal grinding grade for the obtainment of an EC with A20:R80 was fine and that for A20:R80 50% torrefacto was coarse.
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Caffeine, chlorogenic acid, and trigonelline contents increased with a decrease in particle size of the espresso coffee samples.
“according to a study conducted by Andueze et al. [24], caffeine, chlorogenic acid, and trigonelline contents increased with a decrease in particle size of the espresso coffee samples.”
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- Authors
- Andueza, S., de Peña, M. P., & Cid, C.
- Affiliations
- Universidad de Navarra (ES)
- Departamento de Bromatología, Tecnología de Alimentos y Toxicología, Facultad de Farmacia, Universidad de Navarra, E-31080 Pamplona, Spain
- Corresponding author
- Cid, Concepción
- ORCID
- Cid, Concepción
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2003-10-18
- Volume
- 51
- Issue
- 24
- Pages
- 7034-7039
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1985346603
- Cited by
- 108
- References
- 7
- Citations by year
- 2026: 4 · 2025: 9 · 2024: 9 · 2023: 8 · 2022: 7 · 2021: 14 · 2020: 7 · 2019: 7 · 2018: 3 · 2017: 5 · 2016: 8 · 2015: 5 · 2014: 5 · 2013: 5 · 2012: 1
- FWCI
- 0.86
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and 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, coffee grinding, particle size, sugar addition, extraction yield, foam index, aroma compounds, melanoidins, sensory properties, coffee chemical composition
- MeSH terms
- Chemistry, Physical, Coffee, Food Handling, Hot Temperature, Odorants, Particle Size, Seeds, Sensation, Solubility, Sucrose, Coffea, Chemical Phenomena
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