title: Extraction of espresso coffee by using gradient of temperature. Effect on physicochemical and sensorial characteristics of espresso.
abstract: Espresso extraction is generally carried out at a fixed temperature within the range 85-95°C. In this work the extraction of the espressos was made in a new generation coffee machine that enables temperature profiling of the brewing water. The effect of using gradient of temperature to brew espressos on physicochemical and sensorial characteristics of the beverage has been investigated. Three different extraction temperature profiles were tested: updrawn gradient (88-93°C), downdrawn gradient (93-88°C) and fixed temperature (90°C). The coffee species investigated were Robusta, Arabica natural and Washed Arabica. Results proved that the use of gradient temperature for brewing espressos allows increasing or decreasing the extraction of some chemical compounds from coffee grounds. Moreover an appropriate gradient of temperature can highlight or hide some sensorial attributes. In conclusion, the possibility of programming gradient of temperature in the coffee machines recently introduced in the market opens new expectations in the field of espresso brewing.
authors: Chemical Engineering Department, Escola Politècnica Superior, Universitat de Girona, Mª Aurèlia Capmany, 61, 17071 Girona, Spain. Electronic address: claudia.salamanca.r@gmail.com.
authors: C Alejandra
authors: CA
authors: Salamanca
authors: Chemical Engineering Department, Escola Politècnica Superior, Universitat de Girona, Mª Aurèlia Capmany, 61, 17071 Girona, Spain. Electronic address: nuria.fiol@udg.edu.
authors: Núria
authors: N
authors: Fiol
authors: Rancilio España S.A., Gran Via Carles III, 83, Barcelona, Spain. Electronic address: cgonzalez@ranciliogroup.com.
authors: Carlos
authors: C
authors: González
authors: Department Economics, Facultat de Ciències Econòmiques I Empresarials, Universitat de Girona, Campus Montilivi, 17071 Girona, Spain. Electronic address: marc.saez@udg.edu.
authors: Marc
authors: M
authors: Saez
authors: Chemical Engineering Department, Escola Politècnica Superior, Universitat de Girona, Mª Aurèlia Capmany, 61, 17071 Girona, Spain.
authors: Isabel
authors: I
authors: Villaescusa
mesh_terms: D003069:Coffee / Q000737:chemistry*; D006358:Hot Temperature
chemical_list: D003069:Coffee
keywords: Arabica natural; Espresso brewing; Gradient of temperature; Physicochemical properties; Robusta; Sensorial evaluation; Washed Arabica