2022 journal article

Viability of microwave technology for accelerated cold brew coffee processing vs conventional brewing methods


By: M. Caudill n, J. Osborne n, K. Sandeep n , J. Simunovic n  & G. Harris n

co-author countries: United States of America πŸ‡ΊπŸ‡Έ
author keywords: Coffee; Cold brew; Accelerated processing
Source: Web Of Science
Added: November 23, 2021

Production of cold brew (CB) coffee beverages can require 10–24 h of cold-water infusion. Accelerating this process would facilitate its production on a large scale. This study compared hot brewed coffee (HB), CB, heat-treated CB coffee (H-CB), and microwave treated CB coffee (M-CB) over time in terms of four attributes: color measured by L* values, total dissolved solids (TDS), and mg/100 g caffeine and chlorogenic acid (3-CQA). L* decreased over time for both HB and CB (34.98 β†’ 17.19 vs 64.62 β†’ 43.00), while TDS (0.89 β†’ 1.39 vs 0.29 β†’ 0.85), caffeine (48.90 β†’ 84.39 vs 15.23 β†’ 61.42) and 3-CQA (33.60 β†’ 62.85 vs 5.55 β†’ 44.82) increased. H-CB and M-CB attributes remained constant after the heat treatment (L*, 34.46–35.33 vs 29.23–29.29; TDS, 0.80–1.03 vs 1.00–0.94; caffeine, 56.10–62.21 vs 60.88–69.85; 3-CQA, 39.17–46.00 vs 41.39–49.95), were similar to CB samples, but required less preparation time. A brief heat treatment prior to cold infusion accelerates CB production, allowing industry to develop faster, less costly processing methods.