How does the coffee extraction method affect the quality in the cup?

Alexia N. Gloess1, Lucio D`Ambrosio1, Barbara Zurfluh1, Babette Klopprogge1, Karin Gerber2,
Annette Bongartz2, André Strittmatter3, Markus Rast3 , Chahan Yeretzian1

1Zurich University of Applied Sciences, Institute of Chemistry and Biological Chemistry, 8820 Wädenswil, Switzerland
2Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, 8820 Wädenswil, Switzerland
3Rast Kaffee AG, 6031 Ebikon, Switzerland

Motivation
The preparation of a cup of coffee may vary among countries, cultures and individuals [1]. Here, we compare nine extraction methods - four
espressi and five lungi - using instrumental and sensory tools.
Espresso Dalla Corte (DE) Lungo Dalla Corte (DL)
Schaerer (SE) Schaerer (SL)
Nespresso Arpeggio (NE) French Press (Bo)
mocha percolator (Bialetti, Bia) Bayreuth coffee machine (KK)
Filter Coffee (F)
Freshly roasted Guatemala Antigua (Pt 86 for espressi, Pt 80 for lungi) was used, and each extraction method was optimized individually to
reflect a typical consumer's situation. Analytical measurements on the respective extracts included: headspace analysis, acidity (pH), titratable
acidity, fat content, total solids, °Brix (via refractive index), caffeine and chlorogenic acids content. Sensory analysis included attributes from
optic of the Crema, aroma, flavor, texture and aftersensation. This allowed identifying correlations between various parameters, as well as
elucidating advantages, short comings and characteristics of the respective brewing methods.

Analytical Results
Total Solids (TS) / °Brix HS Intensity / pH Titratable Acidity Chlorogenic Acids Caffeine / Fat Content
ml 0.1 M NaOH / 10 ml coffee

Chlorogenic Acid / mg per 10

6 2.E+07 2.0 0.6 2.5

Caffeine / mg per 10 ml
Headspace Intensity

5
pH 6.6
Total Solids / %

2.0

ml of Coffee
4

Coffee
1.5

Bia

KK
DL
KK
Bo

SL
Bo
SL
DL

F
DE
3 1.E+07 1.0 0.3

Bia
DE

KK
DL
SL
Bo
Bia

DE
SE
NE

F
DE
SE

KK
DL

SL

Bo

1.0

SE
SE
NE

NE

2
Bia
DL
DE

NE
SE

NE

SL

KK
Bo
Bia

1 0.5

0 0.E+00 0.0 0.0 0.0

Neochlorogenic Acid / mg per

8 0.3
ml 0.1 M NaOH / 10 ml

6.1 3 0.2
pH of Coffee Extracts

6.0
7
pH 8

Fat Content / %
6 5.9
10 ml Coffee
coffee

5.8 2 0.2
5
°Brix

5.7
4 0.1
DE
Bia

Bia

SE
5.6
DE

DE

SE
KK
Bo

DL

Bia
KK
SL

DL

Bo
Bo

SL

Bo
Bia

SE

NE

NE
3

DL
F

F
DE

NE

DE

SL
Bia

5.5 1 0.1
KK
DL

Bo

DL
SL

SL
SE

F
NE

SE

KK

KK
5.4
F
NE

F
1 5.3
0 5.2 0 0.0 0.0

Sensory Aspects
Optic (O) and Aroma (A) O-Quantity
O-Quantity 5 5 5 5
DE 5
4
SE 5
4
NE 5
4 Bia 5
4 4 SL 4 Bo 4
3
KK 4 Filter 5
4
3 3 3 A-Roasty O-Fineness
A-Roasty 3
2
O-Fineness 3
2
3
2
3
2 DL 2 2 2
1
2
3
2
1 1 1 1 1 1 1
1 0 0
0 0 0 0 0 0 0
A-Cereal / Nuts O-Color A-Cereal / Nuts O-Color

A-Overall A-Overall
A-Fruity A-Fruity
Intensity Intensity

F-Fruity 5
Flavor (F) 5 5 5 5
F-Fruity
5 5 5 4 4 4 4 4
5
4 4 4 3
4
3 3 3 3 3
F-Bitterness 3 F-Cereal / Nuts
F-Bitterness 2 F-Cereal / Nuts 3 3 2 2 2 2 2 2
1 2 2 1 1 1 1 1 1
0 1 1 0 0 0 0 0
0
0 0
F-Acidity F-Roasty F-Acidity F-Roasty

F-Sweetness
F-Sweetness
T-Body
5 5 5
Texture (T) / Aftersensation (AS)
5 5 5 5 5 T-Body
4 4 4 4 4 4 4 4 5
3 3 3 3 3 3 3 3 4
AS-Astringency 2 AS-Aroma 2 2 2 2 2 2 2 3
1 1 1 1 1 1 1 1 AS-Astringency 2 AS-Aroma
0 0 0 0 1
0 0 0 0 0

AS-Bitterness AS-Acidity AS-Bitterness AS-Acidity

Conclusions & Main Learnings

Correlation
• High °Brix / refractive index • High body / texture, roasty
• High headspace intensity • High aromaticity TS / °Brix:
High TS • High titratable acidity • -- (differences too small?) Quickly measurable
• High concentration of caffeine and • bitter, adstringent quality criterium
chlorogenic acids • Influence of Crema?
No matches / Counterpart: Fat content (< 0.2 %), pH Value, Sweetness, Fruity, Cereal/Nuts, Optic of Crema

Content of Specifics
Per sip Per cup
(ca. 10 ml) • TS (30 ml resp. 120 ml) DE: highest °Brix NE: small pH, almost no fat
• titratable acidity Bia: between Espresso and Lungo
Espressi Lungi
• caffeine Bo: high fat content, high pH
> Bialetti > Espressi
• chlorogenic acids KK: small pH Filter: almost no fat, small pH
> Lungi > Bialetti
Reference
[1] Petracco, M. In Coffee: Recent Developments, Clarke, R. J., Vitzthum, O. G., Eds.; Blackwell Science: London, 2001; 140-164.