• Corpus ID: 73650110

An Investigation of the Shelf Life of Cold Brew Coffee and the Influence of Extraction Temperature Using Chemical Microbial and Sensory Analysis

@inproceedings{Lopane2018AnIO,
  title={An Investigation of the Shelf Life of Cold Brew Coffee and the Influence of Extraction Temperature Using Chemical Microbial and Sensory Analysis},
  author={Samuel Nicholas Lopane},
  year={2018}
}

• Samuel Nicholas Lopane
• Published 2018
• Environmental Science

Cold brew coffee is a product with rapidly growing market share – it offers the potential for high quality, a unique flavor profile, a position within the growing specialty coffee world, and RTD (ready-to-drink) convenience. However, there is little published information around the exact chemical and microbial characteristics of cold brew to verify producers’ claims and allow for an accurate prediction of shelf life. This study examined the shelf-life of cold and hot water extraction coffees based on sensory and chemical profile and microbial growth, while also investigating the influence of extraction temperature on the chemical and sensorial profile of cold water extraction coffee. Based on the findings of this study, the shelf life of refrigerated cold and hot brewed coffee is limited not by microbial stability, but rather by deterioration in sensory attributes. Further work is recommended to elucidate the mechanisms of coffee staling in a refrigerated environment, with particular interest in the degradation products of chlorogenic acid, as a significant decline in chlorogenic acid concentration was found over the storage period. Cold extracted coffees were found to be chemically and organoleptically different beverages from coffees extracted at high temperatures; specifically, the cold brewed coffees had higher sweetness and lower bitterness than the hot extracted coffee, supporting claims made by producers of cold brew. Additionally,