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Article

Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards

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Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
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Hochschule Albstadt-Sigmaringen, Fakultät Life Sciences, 72488 Sigmaringen, Germany
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Technische Universität Kaiserslautern, Erwin-Schrödinger-Straße, 67663 Kaiserslautern, Germany
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Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany
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Author to whom correspondence should be addressed.
Academic Editors: Cláudia P. Passos and Ana S. P. Moreira
Foods 2021, 10(4), 865; https://doi.org/10.3390/foods10040865
Received: 3 March 2021 / Revised: 11 April 2021 / Accepted: 12 April 2021 / Published: 15 April 2021
Cold brew coffee is a new trend in the coffee industry. This paper presents pilot studies on several aspects of this beverage. Using an online survey, the current practices of cold brew coffee preparation were investigated, identifying a rather large variability with a preference for extraction of medium roasted Arabica coffee using 50–100 g/L at 8 °C for about 1 day. Sensory testing using ranking and triangle tests showed that cold brew may be preferred over iced coffee (cooled down hot extracted coffee). Extraction experiments under different conditions combined with nuclear magnetic resonance (NMR) analysis showed that the usual extraction time may be longer than necessary as most compounds are extracted within only a few hours, while increasing turbulence (e.g., using ultrasonication) and temperature may additionally increase the speed of extraction. NMR analysis also revealed a possible chemical differentiation between cold brew and hot brew using multivariate data analysis. Decreased extraction time and reduced storage times could be beneficial for cold brew product quality as microbiological analysis of commercial samples detected samples with spoilage organisms and contamination with Bacillus cereus. View Full-Text
Keywords: coffee; cold brew; nitro cold brew; roasting; extraction; hygiene; risk assessment; NMR; sensory analysis coffee; cold brew; nitro cold brew; roasting; extraction; hygiene; risk assessment; NMR; sensory analysis
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MDPI and ACS Style

Claassen, L.; Rinderknecht, M.; Porth, T.; Röhnisch, J.; Seren, H.Y.; Scharinger, A.; Gottstein, V.; Noack, D.; Schwarz, S.; Winkler, G.; Lachenmeier, D.W. Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards. Foods 2021, 10, 865. https://doi.org/10.3390/foods10040865

AMA Style

Claassen L, Rinderknecht M, Porth T, Röhnisch J, Seren HY, Scharinger A, Gottstein V, Noack D, Schwarz S, Winkler G, Lachenmeier DW. Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards. Foods. 2021; 10(4):865. https://doi.org/10.3390/foods10040865

Chicago/Turabian Style

Claassen, Linda, Maximilian Rinderknecht, Theresa Porth, Julia Röhnisch, Hatice Y. Seren, Andreas Scharinger, Vera Gottstein, Daniela Noack, Steffen Schwarz, Gertrud Winkler, and Dirk W. Lachenmeier 2021. "Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards" Foods 10, no. 4: 865. https://doi.org/10.3390/foods10040865

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