Influence of the Brewing Temperature on the Taste of Espresso
Open accessPublished version of a preprint
Abstract
Very hot (>65 °C) beverages such as espresso have been evaluated by the International Agency for Research on Cancer (IARC) as probably carcinogenic to humans. For this reason, research into lowering beverage temperature without compromising its quality or taste is important. For espresso, one obvious possibility consists in lowering the brewing temperature. In two sensory trials using the ISO 4120:2004 triangle test methodology, brewing temperatures of 80 °C vs. 128 °C and 80 °C vs. 93 °C were compared. Most tasters were unable to distinguish between 80 °C and 93 °C. The results of these pilot experiments prove the possibility of decreasing the health hazards of very hot beverages by lower brewing temperatures.
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Espressos prepared with sufficiently small temperature differences (80-93 °C) yielded imperceptible differences as assessed by triangle test performed by untrained panellists, while larger temperature differences (80-128 °C) yielded a significant number of panellists able to discern difference.
“Further work on espresso determined that espressos prepared with sufficiently small temperature differences (80–93 °C) yielded imperceptible differences as assessed by triangle test performed by untrained panellists, while larger temperature differences (80–128 °C) yielded a significant number of panellists able to discern difference26.”
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 [26]
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References 25 · Cited by 15
Research works printed but not linked: 3
- [3]IARC Working Group on the Evaluation of Carcinogenic Risks to Humans Mate IARC Monogr. Eval. Carcinog. Risks Hum. 1991 51 273 287 1674554 PMC7681554
- [13]Verst L.-M. Winkler G. Lachenmeier D.W. Dispensing and serving temperatures of coffee-based hot beverages. Exploratory survey as a basis for cancer risk assessment Ernahr. Umsch. 2018 65 64 70 10.4455/eu.2018.014 · DOI
- [18]Illy A. Viani R. Espresso Coffee: The Science of Quality Elsevier Academic Press San Diego, CA, USA 2005
- Authors
- Klotz, J. A., Winkler, G., & Lachenmeier, D. W.
- Affiliations
- Albstadt-Sigmaringen University (DE)
- Chemisches und Veterinäruntersuchungsamt Karlsruhe (DE)
- Corresponding author
- Lachenmeier, Dirk W.
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2020-01-02
- Volume
- 9
- Issue
- 1
- Pages
- 36
- ISSN
- 2304-8158 (ISSN-L)
- PMC
- PMC7022572
- OpenAlex
- W2982669270
- Cited by
- 15
- References
- 25
- Citations by year
- 2024: 3 · 2023: 1 · 2022: 4 · 2021: 2 · 2020: 5
- FWCI
- 1.80
- Type
- journal article
- Language
- en
- Open access
- gold
- dx.doi.org
- Licence
- Locations
- Foods (publishedVersion, cc-by)
- Preprints.org (acceptedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
- Topics
- Health Sciences › Medicine › Pharmacology › Coffee research and impacts
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- espresso, brewing temperature, beverage temperature, taste perception, sensory evaluation, triangle test, cancer risk, health hazards
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