Processes, Vol. 13, Pages 243: Processing and Shelf Life of Cold Brew Organic Coffee

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Processes, Vol. 13, Pages 243: Processing and Shelf Life of Cold Brew Organic Coffee

Processes doi: 10.3390/pr13010243

Authors: Eduardo Alessandro Soares Giovanni Ponzo Bento Letícia Carmelindo Nogueira Thainá Leonardo Calia Arismendes Carolina Lollato de Oliveira Machado Eloiza Leme Guerra Marta Regina Verruma-Bernardi Rodrigo Rodrigues Petrus

The cold brew method consists of soaking roasted and ground coffee beans either in cold or ambient water (4–23 °C) for up to 24 h. Using this technique, a drink with a unique sensory profile is obtained. This study was conducted to determine the shelf life of a cold brew organic coffee drink (pH~5.0) made from organic beans subjected to three roast levels: light, medium and dark. The drink was pasteurized at 90 °C/30 s, ultra-clean filled into high-density polyethylene bottles, and stored at 4 °C in the dark. Physicochemical, enzymic tests, instrumental color analysis, and microbiological and sensory assays were carried out. The product remained microbiologically stable under refrigeration for all roast levels; however, the beverage made from light roasted beans failed at the beginning of the study, in contrast to the those prepared from medium and dark roasts, which achieved 150 days of shelf life.

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