Rendimiento del proceso de lixiviación del café por diferentes métodos de preparación.

Abstract

Abstract: Improper storage is one of the main causes of loss of coffee quality. The objective of this study was to evaluate the performance of the leaching process by different preparation procedures. An experimental design was used, with an improved Typica Arabica coffee variety, with three repetitions for each method. The preparation methods that were analyzed were: French press, Chemex, Koar, V60, Aeropress, Moka Pot, Percolator, Cold brew, Japanese siphon, Expresso machine. Soluble solids analyzes were performed, resulting in °Brix being constant between repetitions for each method, rising at a rate of ±0.2° Brix for each repetition, pH and acidity, the acidity in the coffee sample is inversely proportional to the degree of roasting that this presents, the more roasting the coffee beans present, the acidity of this will decrease, however the method that highlights its characteristics is Expresso machine with a value of 4.94 that corresponds to a bitter taste, followed by the Moka sample Expressed with a value of 4.87, the sample with a lower pH was French Press with 4.73, which would correspond to a more acid than bitter taste, however, most methods have a pH of 4.73. Caffeine the results obtained show that the sample with the highest amount of caffeine is Espresso machine with values above 1000, followed by Moka express with values above 500, unlike French press with values of 200, which is the one that contains the least amount. of caffeine, being highly significant the difference between all the methods analyzed, particle size, and energy used.