Exploring the Impact of Various Manual Brewing Techniques on the Physicochemical and Sensory Characteristics of Brewed Coffee

Abstract

Coffee cultivation in Indonesia primarily revolves around Arabica and Robusta. Liberica, a less-cultivated variety, often thrives in agroforestry systems, contributing to ecosystem preservation and biodiversity support. Exploration of coffee holds the potential to benefit farmers, coffee-related industries, and conservation initiatives. As a beverage product, coffee can have unique physical, chemical, and sensory characteristics influenced by various factors from farm to cup. Among these factors, brewing plays a crucial role. This study aims to determine the effects of popular manual brewing techniques (V60, French Press, and Vietnam Drip) on the physicochemical and sensory characteristics of Arabica and Liberica coffee. The study was conducted using a nested design. The analyses included pH, total dissolved solids, color parameters L∗ (brightness), IC50 and sensory evaluation by trained panelists. The results highlight that the different manual brewing techniques significantly affected the physicochemical and sensory characteristics of the brewed coffee. Interestingly, the effect of the brewing techniques was more pronounced in Arabica compared to Liberica coffee.