TY - JOUR
T1 - Influence of Flow Rate, Particle Size, and Temperature on Espresso Extraction Kinetics
AU - Schmieder, Benedikt K.L.
AU - Pannusch, Verena B.
AU - Vannieuwenhuyse, Lara
AU - Briesen, Heiko
AU - Minceva, Mirjana
N1 - Publisher Copyright:
© 2023 by the authors.
PY - 2023/8
Y1 - 2023/8
N2 - Brewing espresso coffee (EC) is considered a craft and, by some, even an art. Therefore, in this study, we systematically investigated the influence of coffee grinding, water flow rate, and temperature on the extraction kinetics of representative EC components, employing a central composite experimental design. The extraction kinetics of trigonelline, caffeine, 5-caffeoylquinic acid (5-CQA), and Total Dissolved Solids (TDS) were determined by collecting and analyzing ten consecutive fractions during the EC brewing process. From the extraction kinetics, the component masses in the cup were calculated for Ristretto, Espresso, and Espresso Lungo. The analysis of the studied parameters revealed that flow rate had the strongest effect on the component mass in the cup. The intensity of the flow rate influence was more pronounced at finer grindings and higher water temperatures. Overall, the observed influences were minor compared to changes resulting from differences in total extracted EC mass.
AB - Brewing espresso coffee (EC) is considered a craft and, by some, even an art. Therefore, in this study, we systematically investigated the influence of coffee grinding, water flow rate, and temperature on the extraction kinetics of representative EC components, employing a central composite experimental design. The extraction kinetics of trigonelline, caffeine, 5-caffeoylquinic acid (5-CQA), and Total Dissolved Solids (TDS) were determined by collecting and analyzing ten consecutive fractions during the EC brewing process. From the extraction kinetics, the component masses in the cup were calculated for Ristretto, Espresso, and Espresso Lungo. The analysis of the studied parameters revealed that flow rate had the strongest effect on the component mass in the cup. The intensity of the flow rate influence was more pronounced at finer grindings and higher water temperatures. Overall, the observed influences were minor compared to changes resulting from differences in total extracted EC mass.
KW - brew ratio
KW - caffeine
KW - caffeoylquinic acid
KW - coffee
KW - espresso
KW - extraction kinetics
KW - non-volatiles
KW - trigonelline
UR - http://www.scopus.com/inward/record.url?scp=85167443712&partnerID=8YFLogxK
U2 - 10.3390/foods12152871
DO - 10.3390/foods12152871
M3 - Article
AN - SCOPUS:85167443712
SN - 2304-8158
VL - 12
JO - Foods
JF - Foods
IS - 15
M1 - 2871
ER -