Communication
Version 1
This version is not peer-reviewed
Influence of the Brewing Temperature on the Taste of Espresso
Johanna A. Klotz
Dirk W. Lachenmeier
Version 1
: Received: 29 October 2019 / Approved: 30 October 2019 / Online: 30 October 2019 (09:12:32 CET)
A peer-reviewed article of this Preprint also exists.
Klotz, J.A.; Winkler, G.; Lachenmeier, D.W. Influence of the Brewing Temperature on the Taste of Espresso. Foods 2020, 9, 36. Klotz, J.A.; Winkler, G.; Lachenmeier, D.W. Influence of the Brewing Temperature on the Taste of Espresso. Foods 2020, 9, 36.
Journal reference: Foods 2020, 9, 36
DOI: 10.3390/foods9010036
Abstract
Very hot (> 65 °C) beverages such as espresso were evaluated by the International Agency for Research on Cancer (IARC) as probably carcinogenic to humans. For this reason, research into lowering beverage temperature without compromising its quality or taste is important. For espresso, one obvious possibility consists in lowering the brewing temperature. In two sensory trials using ISO 4120:2004 triangle test methodology, brewing temperatures of 80°C vs. 128°C and 80° vs. 93°C were compared. From the tested levels, espresso brewed at the lowest temperature had the highest acceptance. However, most tasters were unable to distinguish between 80°C and 93°C. The results of these pilot experiments proof the possibility to decrease the health hazard of very hot beverages by lower brewing temperatures.
Subject Areas
coffee; espresso; hot beverages; temperature; esophageal cancer; sensory trial
Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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