Influence of coffee brewing methods on organoleptic and physico-chemical properties

The purpose of reseach is to study the methods of coffee brewing and their influence on the organoleptic and physico-chemical properties of the drink. Tasks: obtaining a coffee drink using traditional methods of brewing in a cezve, a coffee maker, infusion and using high-tech intensive processing methods in a microwave field and ultrasound; comparison of the organoleptic properties of the resulting drinks; comparison of the degree of extraction of coffee, depending on the method of preparation. The material of the study is a coffee mixture of Arabica and Robusta varieties Black Card of medium roast, medium grinding, obtained using a laboratory mill. Coffee was brewed by heating on the stove, steeping, in a drip coffee maker, with the influence of ultra-high frequency currents, ultrasound. A comparative assessment of the organoleptic characteristics of drinks was carried out, the amount of soluble solids and the total content of extractives isolated during coffee brewing by different methods were determined. Different ways of brewing coffee influenced the color of the drink, the samples differed in palette from rich dark brown to light brown. The darkest color was observed in a drink brewed under the influence of microwave currents. The amount of extractives met the requirements for only a few samples, for example, coffee brewed in the microwave field had a large mass fraction of extractives (25 %), and the smallest amount of extractives (16.6 %) was found in a coffee sample obtained by infusion in hot water. The amount of soluble solids varied from 1 to 2 %, depending on the method of coffee brewing. The most balanced taste was observed in drinks brewed in a cezve and a coffee maker. Coffee that was steeped in boiling water for 3 minutes had a bitter taste.