TY  - BOOK
AU  - Barroso,L.A.
AU  - Macedo,A.S.
AU  - Lemos,I.L.
AU  - de Andrade Neves,N.
AU  - Schmiele,M.
AU  - da Silveira,J.V.W.
AU  - Fonte,P.
TI  - Optimization of the brewing parameters on coffee extraction using a central composite rotatable design
T2  - JSFA reports, 2(3), p.107-115, 2002
KW  - CAFFEINE
KW  - COFFEA ARABICA
KW  - COFFEE YIELD
KW  - COLD BREW
KW  - QUALITY BY DESIGN
N1  - Artículo
N2  - Background: The consumption of cold brew is relatively new, and guidelines with conditions and parameters to produce cold brew are still lacking. In this study, the parameters to obtain cold brew coffee from Coffea arabica were optimized to obtain a coffee extract rich in caffeine and soluble solids. The effects of extraction time, particle size of ground coffee, extraction temperature, coffee-to-water ratio, stirring on caffeine yield, and soluble solids on caffeine concentrations were studied. Results: Optimized parameters showed 45 min sufficed to perform a cold extraction at 4C and 24C. The parameters selected for validation were 24C, 30 percent coffee-to-water ratio, a stirring of 400 rpm resulting in 3.98 mg/ml of extracted caffeine, 11.20 Brix, and 93.9 percent of caffeine yield. The smaller particle size (595 μm) displayed the higher caffeine extraction of about 4 mg/ml. Conclusion: This study reveals the high efficiency of cold brew extraction and its potential at the industrial scale, decreasing costs with energy and extraction time, and producing a coffee rich in caffeine and soluble solids
UR  - https://drive.google.com/file/d/1d-0hAZBDMopAopA0KNg_3sPM3-Q76yUW/view?usp=drive_link
ER  -