Effects of Coffee Storage on Ingredients, Color and Foaming

Abstract

A study was conducted to determine the effects of differences in storage using different containers and temperatureson total coffee acid content, caffeine content, chlorogenic acid content, color and foaming. 1Total acid content increased starting on day 7 when stored in an aluminum pouch at room temperature, and starting on day 14 when stored in a glass bottle at room temperature or when stored in a glass bottle while refrigerating. In contrast, increases in total acid content were not observed for either type of container in the case of frozen storage. 2Chlorogenic acid content was high following frozen storage and low following storage at room temperature regardless of the type of container. 3Caffeine content was observed to not be affected by storage. 4With respect to changes in color, luminosityLand chromaticityb decreased slightly starting on day 7 of storage in a glass bottle at room temperature. However, differences were subsequently not observed. 5Foaming was low for room temperature storage regardless of the type of container, and was extremely low in the case of storage in an aluminum pouch at room temperature in particular. Although well-defined differences were unable to be obtained with respect to refrigeration and frozen storage, foaming tended to be somewhat high in the case of frozen storage. 6It was determined that the shelf life of ground coffee can be extended by wrapping individual servings in plastic wrap, placing in a tightly sealed container and storing in a freezer.