Effect of Roasting Profiles and Brewing Methods on the Characteristics of Bali Kintamani Coffee
- DOI
- 10.2991/fanres-18.2018.40How to use a DOI?
- Keywords
- Brewing, Roasting, Kintamani Arabica Coffee
- Abstract
Roasting profile has been considered as one of important factors governing the quality of coffee. Kintamani coffee is popular because it has strong notes of citric acid and brown sugar sweet. Those sensory characteristics are attributed by different roasting profiles and brewing methods. Cold brew is a coffee brewing method that brews coffee in cold, full immersion or slowly dripping within 16 up to 24 hours of extraction. Unlike hot brewing techniques which are more commonly used, cold brewing is less popular due to its complexity. In this current study, the sensory attributes of cold brew coffee will be compared to that of French Press (hot brew) coffee by applying RATA (Rate-All-That-Apply) method. The result shows that light-roasted Kintamani is more fruity (flavor) and acidic (taste and flavor) than that of dark-roasted. Meanwhile the dark-roasted Kintamani is more roasty (flavor), more bitter (taste) and thicker. In terms of brewing techniques, hot brewing tends to enhance the thickness, acid taste/flavor and bitter taste. Those sensory perceptions are attributed to higher caffeine, total phenolic content and lower pH of hot brewed coffee. On the other hand, cold brewing tends to enhance sweet flavor and balance taste
- Copyright
- © 2018, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Kiki Fibrianto AU - Khoirul Umam AU - Eka Shinta Wulandari PY - 2018/11 DA - 2018/11 TI - Effect of Roasting Profiles and Brewing Methods on the Characteristics of Bali Kintamani Coffee BT - Proceedings of the International Conference on Food, Agriculture and Natural Resources (FANRes 2018) PB - Atlantis Press SP - 193 EP - 196 SN - 2352-5401 UR - https://doi.org/10.2991/fanres-18.2018.40 DO - 10.2991/fanres-18.2018.40 ID - Fibrianto2018/11 ER -