Investigation of the Factors Affecting Foamability and Foam Stability of Cold Brew Coffee.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11937
Abstract: BACKGROUND In this study, the foamability and foam stability of nitrogen-infused cold brew coffee, as affected by coffee variety (Arabica and Robusta), degree of roast (light, medium, dark), brewing temperature (4, 20, 35 °C), brew… read more here.
Keywords: coffee; brew; foamability; cold brew ... See more keywords
Effects of different stabilization techniques on the shelf life of cold brew coffee: Chemical composition, flavor profile and microbiological analysis
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111043
Abstract: Abstract Cold brew coffee is a beverage prepared at low temperatures and over long brewing times resulting in particular physicochemical and sensory characteristics. This type of coffee is usually consumed immediately after preparation or after… read more here.
Keywords: life cold; brew coffee; cold brew; different stabilization ... See more keywords
Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee
Sign Up to like & getrecommendations! Published in 2019 at "Scientific Reports"
DOI: 10.1038/s41598-019-44886-w
Abstract: The effects of grinding (medium-coarse) and extraction time (14–22 h) on the physicochemical and sensorial properties of cold brew coffee produced using two types of Colombian specialty coffees (Huila and Nariño) were evaluated. Cold coffee brewed… read more here.
Keywords: extraction time; brew coffee; cold brew; coffee ... See more keywords
Feasibility of Ultrasound-Assisted Extraction for Accelerated Cold Brew Coffee Processing: Characterization and Comparison With Conventional Brewing Methods
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.849811
Abstract: A long extraction time for traditional cold coffee brewing considerably reduces the production efficiency of this type of beverage. Herein, a new ultrasound-assisted cold brewing (UAC) method was established. The feasibility of UAC was assessed… read more here.
Keywords: coffee; brewing; extraction; ultrasound assisted ... See more keywords
Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods
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DOI: 10.3390/foods10061347
Abstract: Volatile compounds of coffee brewed under various roasting conditions and by different brewing methods were analyzed. Green coffee beans (Coffea arabica) were roasted at 235 °C for 13 min, 240 °C for 15 min, and… read more here.
Keywords: compounds coffee; analysis volatile; cold brew; water ... See more keywords
Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew
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DOI: 10.3390/foods11162440
Abstract: Cold brew coffee is often described as sweeter or less acidic than hot brew coffee. Such comparisons, however, are potentially confounded by two key effects: different brew temperatures necessarily change the extraction dynamics and potentially… read more here.
Keywords: coffee; full immersion; immersion coffee; temperature ... See more keywords
Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches
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DOI: 10.3390/foods11192968
Abstract: Coffee brewing is a complex process from roasted coffee bean to beverage, playing an important role in coffee flavor quality. In this study, the effects of hot and cold brewing on the flavor profile of… read more here.
Keywords: coffee; hot cold; brew coffee; cold brew ... See more keywords
Polyphenol Release and Antioxidant Activity of the Encapsulated Antioxidant Crude Extract from Cold Brew Spent Coffee Grounds under Simulated Food Processes and an In Vitro Static Gastrointestinal Model
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DOI: 10.3390/foods12051000
Abstract: An ionic gelation technique based on an alginate-calcium-based encapsulation process was prepared as the delivery matrix for antioxidant crude extracts from cold brew spent coffee grounds (350 mg/mL). All the encapsulated samples were treated with… read more here.
Keywords: antioxidant crude; simulated food; food processes; release ... See more keywords
Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method
Sign Up to like & getrecommendations! Published in 2019 at "Foods"
DOI: 10.3390/foods8080344
Abstract: The aim of this study was to investigate consumers’ acceptability and perceived sensory attributes of cold brew coffee, which is increasing in popularity. A total of 120 consumers evaluated liking of 13 cold brew coffee… read more here.
Keywords: cold brew; cata method; brew coffee; using check ... See more keywords