Influence of brewing methods and correlation of different kinds of coffee in blends on organoleptic and physico-chemical characteristics of coffee drinks

Abstract

The article presents the results of the complex research regarding the influence of brewing methods and the ratio of different types of coffee in blends on the characteristics of coffee drinks. It is determined that the organoleptic characteristics of coffee drinks change significantly depending on the quality of the blends. Thus, the blend dominated by Coffea Canephora is characterized by a mixture of sugar browning flavors with aromas of dry distillation. With an increase of Coffea Arabica in the blends, the sensitivity of dry distillation aromas decreases significantly and there is a shift of the organoleptic profile curve towards an increase in enzymatic aromas. Predominant sour and sweet notes are observed in the flavor of drinks prepared in the aeropress and coffee machine, while drinks made with the help of cezve and French press are characterized by a lower intensity of sweet and sour flavors. The active acidity of coffee drinks decreases with increasing of Coffea Arabica quantity in experimental blends, as well as in the drinks manufactured using coffee machine and aeropress. The amount of dissolved solids in coffee drinks prepared with the help of a coffee machine is much higher compared to the same indicator for drinks prepared by other methods. The highest is the TDS of drinks prepared on the basis of a blend with the same content of Coffea Arabica and Coffea Canephora. Regarding the dynamics of the extraction level, it correlates with the dynamics of TDS changes and is explained by identical regularities.

Проведено комплексні дослідження впливу способів заварювання і співвідношення різних видів кави у блендах на характеристики кавових напоїв. Визначено, що органолептичний профіль кавових напоїв змінюється переважно за рахунок зміни співвідношення зерен різних сортів у кавових блендах, а рН, TDS та рівень екстракції залежать від способу заварювання кавових напоїв та хімічного складу кавових зерен.