Compositional Changes in Brewed Coffee as a Function of Brewing Time
Abstract
Variations in the composition of brewed coffee as a function of brewing time were monitored using gas chromatography‐mass spectrometry. Batches of coffee were produced using flow rates of 50‐500 mL/min, which resulted in brewtimes of 4.42‐31.07 min. While most components increased in concentration with longer brewing times, several showed significant losses beyond 8 min, indicating an optimum brewtime of 7‐9 min.
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Lee et al. demonstrated that 50% of measured coffee components extract within the first quarter of brewing volume but that some flavour-active compounds extract more slowly, notably methyl cinnamate and indole.
“Various studies have looked at the impact of brewing extraction time on sensory quality, with Lee et al. demonstrating that 50% of measured coffee components extract within the first quarter of brewing volume but that some flavour-active compounds extract more slowly, notably those like methyl cinnamate and indole that are less soluble in water than fast extractors like caffeine11.”
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 [11]
Cites
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Caffeine content in coffee as influenced by grinding and brewing techniques
Bell, L. N., Wetzel, C. R., & Grand, A. N. (1996) · Food Research International · doi:10.1016/s0963-9969(97)00002-1 · Cited by 88 · 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
Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee
Frost, S. C., Ristenpart, W. D., & Guinard, J. (2019) · Journal of Food Science · doi:10.1111/1750-3841.14696 · Cited by 37 · see citing works
Sensory and monosaccharide analysis of drip brew coffee fractions <i>versus</i> brewing time
Batali, M. E., Frost, S. C., Lebrilla, C. B., Ristenpart, W. D., & Guinard, J. (2020) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.10323 · Cited by 30 · see citing works
- Authors
- LEE, T. A., KEMPTHORNE, R., & HARDY, J. K.
- Affiliations
- University of Akron (US)
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1992-11
- Volume
- 57
- Issue
- 6
- Pages
- 1417-1419
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2011730404
- Cited by
- 16
- References
- 5
- Citations by year
- 2025: 1 · 2024: 1 · 2020: 2 · 2019: 2 · 2018: 2 · 2015: 1 · 2012: 1
- FWCI
- 0.73
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Science (publishedVersion)
- Topics
- Health Sciences › Medicine › Pharmacology › Coffee research and impacts
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- brewed coffee, brewing time, coffee extraction, flow rate, extraction losses
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