Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee

3Citations
Citations of this article
41Readers
Mendeley users who have this article in their library.

Abstract

The cold brew coffee (CBC) trend is increasing globally; nevertheless, there is limited literature on this popular beverage. Many studies have focused on the health benefits of green coffee beans and coffee brewed by conventional hot water methods. Thus, whether cold brew conveys similar benefits is still unclear. This study aimed to investigate the influences of brewing conditions on physicochemical properties using response surface methodology in order to optimize the brewing parameters and compare the resulting CBC with the coffee from the French Press method. Central Composite Design was used to evaluate the effects and optimize the brewing parameters (i.e., water temperature, coffee-to-water ratio (C2WR), coffee mesh size, and extraction time) on total dissolved solids (TDS). Physicochemical properties, antioxidant activity, volatile compounds, and organic acids were compared between CBC and its French Press counterpart. Our results showed that water temperature, C2WR, and coffee mesh size significantly influenced the TDS of CBC. The optimized brewing conditions were water temperature (4 °C), C2WR (1:14), coffee mesh size (0.71 mm), and 24-h extraction time. At similar TDS, caffeine content, volatile compounds, and organic acids were higher in CBC, while other properties showed no significant difference. In conclusion, this study showed that at similar TDS, CBC has characteristics generally similar to hot brew coffee, except for the caffeine and sensory-related compound content. The model for the prediction of TDS from this study may benefit food services or industries for the optimization of brewing conditions to obtain different characteristics of CBC.

References Powered by Scopus

Coffee consumption and health: umbrella review of meta-analyses of multiple health outcomes

596Citations
N/AReaders
Get full text

Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews

164Citations
N/AReaders
Get full text

Coffee consumption and purchasing behavior review: Insights for further research

141Citations
N/AReaders
Get full text

Cited by Powered by Scopus

Industrial food quality and consumer choice: Artificial intelligence-based tools in the chemistry of sensory notes in comfort foods (coffee, cocoa and tea)

10Citations
N/AReaders
Get full text

Quantitative Analysis of Caffeine in Roasted Coffee: A Comparison of Brewing Methods

0Citations
N/AReaders
Get full text

Cold Brew Coffee: Profile and Preservation

0Citations
N/AReaders
Get full text

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Cite

CITATION STYLE

APA

Zakaria, N. H., Whanmek, K., Thangsiri, S., Chathiran, W., Srichamnong, W., Suttisansanee, U., & Santivarangkna, C. (2023). Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee. Foods, 12(12). https://doi.org/10.3390/foods12122412

Readers' Seniority

Tooltip

PhD / Post grad / Masters / Doc 8

62%

Lecturer / Post doc 4

31%

Researcher 1

8%

Readers' Discipline

Tooltip

Agricultural and Biological Sciences 11

69%

Biochemistry, Genetics and Molecular Bi... 2

13%

Engineering 2

13%

Chemical Engineering 1

6%

Article Metrics

Tooltip
Mentions
Blog Mentions: 1

Save time finding and organizing research with Mendeley

Sign up for free