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The effect of roast profiles on the dynamics of titratable acidity during coffee roasting.
Anokye-Bempah, Laudia; Styczynski, Timothy; de Andrade Teixeira Fernandes, Natalia; Gervay-Hague, Jacquelyn; Ristenpart, William D; Donis-González, Irwin R.
Afiliación
  • Anokye-Bempah L; Department of Biological and Agricultural Engineering, University of California Davis, 3024 Bainer Hall, Davis, CA, 95616, USA.
  • Styczynski T; Coffee Center, University of California Davis, Davis, CA, 95616, USA.
  • de Andrade Teixeira Fernandes N; Coffee Center, University of California Davis, Davis, CA, 95616, USA.
  • Gervay-Hague J; Bridge Coffee Co., Marysville, CA, 95901, USA.
  • Ristenpart WD; Department of Chemistry, University of California Davis, Davis, CA, 95616, USA.
  • Donis-González IR; Coffee Center, University of California Davis, Davis, CA, 95616, USA.
Sci Rep ; 14(1): 8237, 2024 04 08.
Article en En | MEDLINE | ID: mdl-38589450
ABSTRACT
Coffee professionals have long known that the "roast profile," i.e., the temperature versus time inside the roaster, strongly affects the flavor and quality of the coffee. A particularly important attribute of brewed coffee is the perceived sourness, which is known to be strongly correlated to the total titratable acidity (TA). Most prior work has focused on laboratory-scale roasters with little control over the roast profile, so the relationship between roast profile in a commercial-scale roaster and the corresponding development of TA to date remains unclear. Here we investigate roast profiles of the same total duration but very different dynamics inside a 5-kg commercial drum roaster, and we show that the TA invariably peaks during first crack and then decays to its original value by second crack. Although the dynamics of the TA development varied with roast profile, the peak TA surprisingly exhibited almost no statistically significant differences among roast profiles. Our results provide insight on how to manipulate and achieve desired sourness during roasting.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Coffea / Calor Idioma: En Revista: Sci Rep Año: 2024 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Coffea / Calor Idioma: En Revista: Sci Rep Año: 2024 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Reino Unido