Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee.

Content Provider	Europe PMC
Author	Zakaria, Nur Hadiyani Whanmek, Kanyawee Thangsiri, Sirinapa Chathiran, Wimonphan Srichamnong, Warangkana Suttisansanee, Uthaiwan Santivarangkna, Chalat
Editor	Franca, Adriana
Copyright Year	2023
Abstract	The cold brew coffee (CBC) trend is increasing globally; nevertheless, there is limited literature on this popular beverage. Many studies have focused on the health benefits of green coffee beans and coffee brewed by conventional hot water methods. Thus, whether cold brew conveys similar benefits is still unclear. This study aimed to investigate the influences of brewing conditions on physicochemical properties using response surface methodology in order to optimize the brewing parameters and compare the resulting CBC with the coffee from the French Press method. Central Composite Design was used to evaluate the effects and optimize the brewing parameters (i.e., water temperature, coffee-to-water ratio (C2WR), coffee mesh size, and extraction time) on total dissolved solids (TDS). Physicochemical properties, antioxidant activity, volatile compounds, and organic acids were compared between CBC and its French Press counterpart. Our results showed that water temperature, C2WR, and coffee mesh size significantly influenced the TDS of CBC. The optimized brewing conditions were water temperature (4 °C), C2WR (1:14), coffee mesh size (0.71 mm), and 24-h extraction time. At similar TDS, caffeine content, volatile compounds, and organic acids were higher in CBC, while other properties showed no significant difference. In conclusion, this study showed that at similar TDS, CBC has characteristics generally similar to hot brew coffee, except for the caffeine and sensory-related compound content. The model for the prediction of TDS from this study may benefit food services or industries for the optimization of brewing conditions to obtain different characteristics of CBC.
Journal	Foods (Basel, Switzerland)
Volume Number	12
PubMed Central reference number	PMC10297883
Issue Number	12
PubMed reference number	37372624
e-ISSN	23048158
DOI	10.3390/foods12122412
Language	English
Publisher	MDPI
Publisher Date	2023-06-19
Access Restriction	Open
Rights License	Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). © 2023 by the authors.
Subject Keyword	cold extraction response surface methodology caffeine content antioxidant activity organic acid
Content Type	Text
Resource Type	Article
Subject	Microbiology Health (social science) Health Professions Food Science Plant Science