Proceedings of the International Conference on Food, Agriculture and Natural Resources (FANRes 2018)

Effect of Roasting Profiles and Brewing Methods on the Characteristics of Bali Kintamani Coffee

Authors
Kiki Fibrianto, Khoirul Umam, Eka Shinta Wulandari
Corresponding Author
Kiki Fibrianto
Available Online November 2018.
DOI
https://doi.org/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
Open Access
This is an open access article distributed under the CC BY-NC license.

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Proceedings
Part of series
Advances in Engineering Research
Publication Date
November 2018
ISBN
978-94-6252-619-8
ISSN
2352-5401
DOI
https://doi.org/10.2991/fanres-18.2018.40How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

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
PB  - Atlantis Press
SP  - 193
EP  - 196
SN  - 2352-5401
UR  - https://doi.org/10.2991/fanres-18.2018.40
DO  - https://doi.org/10.2991/fanres-18.2018.40
ID  - Fibrianto2018/11
ER  -