Effects of coffee brewing method and milk addition towards physicochemical properties and sensory attributes of coffee beverage
Daftar Isi:
- Coffee beverages has been one of the most drunk beverage worldwide due to its effect on the body and their pleasant sensory taste. Brewing coffee manually has risen recently, commonly filter, French press, and cold brew method. Milk addition to coffee also is a common thing to do to create a complex beverages, however it could affect various factors of the coffee. This research aimed to figure out the effect of brewing method (filter, French press, and cold brew) and milk addition to coffee towards the sensory attributes and physicochemical properties of the coffee. Physicochemical parameters (moisture content, aqueous extract, pH, total titratable acidity, caffeine content, and color) and sensory attributes (color, aroma, flavor, acidity, sweetness, body, aftertaste, and body) of each samples will be evaluated by laboratory test and sensory test by using laboratory sensory test by trained panelist and central location sensory test by untrained panelists. The various brewing method of coffee showed several significant effect towards the sensory attributes and physicochemical properties of the coffee beverages, moreover, addition of milk to black coffee showed a reduction of intensity in several coffee-like attributes (bitter and roasted). Result obtained from both sensory method (laboratory sensory test and central location sensory test) showed some samples and attributes to be significantly different.