Coffee Knowledge Hub’s Post

New insights from a recent study on the functional properties and sensory profiles of coffee prepared by different brewing methods from "Food Science and Technology International". "Functional Properties and Sensory Profile of Coffee Prepared by Different Brewing Methods" Authors: Jenny A. Barrera López and María Hernández Carrión The research delved into how various brewing techniques, particle sizes, and coffee types influence the total phenolic content (TPC), antioxidant capacity (AC), and sensory characteristics of coffee. Key findings include: Brewing Method Impact: Immersion methods (like French Press) resulted in higher bitterness due to prolonged contact, whereas filtration methods (like V60) offered a more balanced taste. Particle Size Matters: Finer grinds significantly enhanced phenolic and caffeine extraction, leading to increased bitterness and astringency. Coffee Type Differences: Specialty coffees generally resulted in a more balanced cup with lower caffeine content, making them suitable for higher consumption without excessive caffeine intake. This study suggests that by tweaking the particle size and brewing method, consumers can tailor their coffee's functionality and taste to their preference. It would be interesting to extend this research by comparing the extraction behavior of RS16 coffee filters from Coffee Consulate. Such a study could provide deeper insights into optimizing coffee brewing techniques for the best sensory results. #coffeeresearch #brewingmethods #coffeescience #specialtycoffee #appliedcoffeescience

Potential of Conillon in Controlled Fermentation The controlled fermentation of Conillon (Coffea canephora) coffee presents significant potential for improving its sensory quality, aligning it with the growing demand for speciality coffees. Traditionally regarded as less desirable than Arabica due to its neutral taste profile, Conillon coffee has undergone a transformation with the introduction of controlled fermentation processes, particularly through the application of specific yeast strains. Enhanced Sensory Profiles: Controlled fermentation, particularly with yeasts such as Saccharomyces cerevisiae, has shown promising results in enhancing the sensory characteristics of Conillon coffee. This process can lead to the development of distinct flavours, including fruity and floral notes, which are traditionally associated with high-quality Arabica coffees. The introduction of these flavours could significantly elevate the market position of Conillon coffee. Technological Advancements: The research highlights the importance of continued exploration into the microbiota associated with Conillon beans during fermentation. Identifying and optimising the strains of yeast used in controlled fermentation can lead to more consistent and desirable outcomes in the final product. The adoption of advanced fermentation techniques could allow producers to better control the flavour profile of Conillon, making it more competitive in the speciality coffee market. Market Opportunities: With the global coffee market increasingly valuing unique and high-quality flavours, the potential for Conillon coffee to carve out a niche in this space is significant. Controlled fermentation could be a critical factor in repositioning Conillon coffee from a commodity product to a speciality one, offering new opportunities for Brazilian coffee farmers and producers. The controlled fermentation of Conillon coffee is a promising avenue for enhancing its sensory qualities and increasing its value in the global market. Ongoing research and technological improvements in fermentation processes will be crucial in unlocking the full potential of Conillon coffee, providing a pathway for it to meet the demands of the speciality coffee sector. Continued investment in this area could yield substantial benefits for producers and elevate the perception of Conillon coffee worldwide. Learn more at the International Coffee Convention or contact Coffee Consulate for training or support in this field. #conillon #controlledfermentation #appliedcoffeescience #coffeeeducation #coffeeworkshops #coffeeconnoisseur #coffeologist #coffeologisteducation #coffeesensorist

COFFEE DECAFFEINATION: THE SWISS WATER PROCESS The term « Swiss » in the Swiss Water Process refers to the origins of the method, which was developed in Switzerland in the 1930s. Initially, it was conceptualized by a Swiss company called Coffex S.A., and the technology was patented in 1933. This method was revolutionary because it avoided the use of chemical solvents, which were commonly used in other decaffeination processes. The process was later perfected and commercialized in the 1980s by The Swiss Water Decaffeinated Coffee Company (actually base in Canada) Method: 1. Green Coffee Beans Preparation: The process begins with green, unroasted coffee beans which are cleaned and hydrated with pure water to prepare them for caffeine extraction. 2. Green Coffee Extract (GCE) Preparation: Simultaneously, a batch of green coffee beans is soaked in hot water, releasing caffeine as well as coffee’s soluble flavor compounds into the water. This mixture is then passed through a series of carbon filters to remove the caffeine, resulting in a caffeine-free but flavor-rich solution known as Green Coffee Extract (GCE). 3. Caffeine Extraction via Osmosis: The main batch of hydrated green coffee beans is then immersed in the GCE. Since this extract is already saturated with the flavor compounds but lacks caffeine, the only direction for caffeine migration is from the beans into the extract. Osmosis drives this natural diffusion process where caffeine moves from a higher concentration (within the beans) to a lower concentration (in the GCE). This step is carefully monitored to maintain the integrity of the flavor profile. 4. Continuous Monitoring and Adjustment: The GCE is continuously circulated through additional carbon filters to strip away the extracted caffeine. This filtration process is repeated until the coffee beans are 99.9% caffeine-free. 5. Drying: After the decaffeination process, the beans are removed from the GCE, rinsed, and dried. They are now ready to be roasted and brewed, maintaining most of their original flavor and aroma characteristics (organic certified). Thanks: @ediascoffee @staceyannlyn @swisswater

Smart E-Tongue Based on Polypyrrole Sensor Array as Tool for Rapid Analysis of Coffees from Different Varieties. #study #research #analysis #coffee #specialtycoffee #foodandbeverage #beverageindustry https://lnkd.in/ee_5sGfb

Green coffee defects are critical factors in determining the quality of roasted coffee. They can affect both the sensory attributes (flavor, aroma) and the visual appeal of coffee. Identifying, removing, and avoiding these defects is vital for producing... Read More

Green coffee defects are critical factors in determining the quality of roasted coffee. They can affect both the sensory attributes (flavor, aroma) and the visual appeal of coffee. Identifying, removing, and avoiding these defects is vital for producing..

ROASTERS: THE ORIGIN OF COFFEE FLAVOR & AROMA Coffee flavor and aroma are developed during roasting. Aromatic volatile compounds are produced by transformations of the chemicals that naturally occur in green coffee beans. The degradation of simple sugars and polysaccharides during roasting creates sweet and caramelized aromas. In contrast, the degradation of hydroxycinnamic acids (a type of phenolic compound) produces spicy aromas. Hydroxy-amino acids such as threonine and serine are transformed into volatile compounds called pyrazines and pyrroles, which create the characteristic roasted coffee smell. But what does that have to do with processing? The choice of processing method influences how much of each of these chemical components is present when the bean makes it to the roaster, and therefore has an effect on which aroma precursors are created and in what amounts. HOW DOES PROCESSING CHANGE COFFEE CHEMISTRY? Coffee cherries usually contain two seeds, which are surrounded by the mesocarp and mucilage layer, better known as pulp, as well as the exocarp, or skin. The pulp of a coffee cherry contains a lot of sugars. Processing is simply the method used to remove the coffee seeds, or beans, from the pulp and skin. There are different traditions and new innovations around the world, but coffee is generally processed by the natural method or the washed method. During the natural method, the beans are dried entirely in their natural form with skin and pulp intact. The washed process removes all of the soft fruit residue, both skin and pulp, before the coffee is dried. Honey or pulped natural processing is a middle-ground, in which the skin of the fruit is removed before the beans are dried, but almost all of the pulp remains on the beans. The processing method makes a difference to flavor and aroma because the sugars in the pulp left on natural or honey processed beans undergo metabolic changes that significantly alter the chemical composition of the green beans. These reactions create sweetness and body in the final cup. Let’s take a closer look at what happens.

Exploring the World’s Top Coffee-Producing Countries Coffee production is a global industry with diverse origins that influence flavor profiles and market dynamics. In this article, we delve into the world’s top coffee-producing countries, highlighting their unique contributions to the global coffee market. Read More on Our Blog: https://lnkd.in/d_2zvZZQ

What happens to coffee before it reaches the roastery? The way coffee is processed after harvest has a huge impact on its flavour. Washed, honey, and natural processing each bring out unique characteristics, from crisp acidity to syrupy sweetness or bold, fruity notes. We’ve broken it all down in our latest blog, take a look: https://lnkd.in/eYiUkfsN

Day 13/30 #f 🟡🟡Carbonic Maceration🟡🟡 The Winemaking-Inspired Coffee Processing Method 📌What is Carbonic Maceration? This method involves fermenting whole coffee cherries in a sealed, carbon dioxide (CO₂)-rich environment. The absence of oxygen slows microbial activity, allowing sugars and organic compounds to develop in unique ways. The result? Coffee with vibrant fruitiness, bright acidity, and a silky mouth feel—often described as wine-like or tropical. The Process: 1️⃣ Harvesting & Selection – Only perfectly ripe cherries are chosen for uniform fermentation. 2️⃣ Sealed Fermentation Tanks – Cherries are placed in airtight tanks filled with CO₂. 3️⃣ Controlled Fermentation – Over 24-96 hours, flavors develop in a highly regulated environment. 4️⃣ Drying & Hulling – Cherries are dried (natural or washed (pulped)), then hulled to reveal green coffee beans. 🟡🟡Flavor & Impact ☕ Bright, Fruity, and Complex – Expect notes of red berries, tropical fruits, and a juicy acidity. 🌱 Premium & Experimental – Frequently used in competition coffees due to its unique flavor potential. 🔬 High Precision Required – Small changes in fermentation time or conditions can drastically affect results. Who’s Leading the Way? Producers in #Colombia, #Ethiopia, #Costa Rica, and #Panama are pioneering carbonic maceration, crafting some of the most sought-after coffees in the world. Have you tried a carbonic maceration coffee yet? Let’s discuss your experience in the comments! 👇 #SpecialtyCoffee #CarbonicMaceration #CoffeeInnovation #CoffeeProcessing