Desarrollo y evaluación de una bebida obtenida a base de café (Coffea Arabica L.) por método de extracción en frío

Abstract

Abstract: The present research work deals the obtaining of infused coffee by the Cold Brew method, this with the purpose of adding an added value to the production of coffee by transforming it into processed products. For this purpose, a series of combinations of roasting (light, medium, dark), time (12, 24 and 48 hours) and ratios (1:10, 1:9, 1:8) were made, all stored at room temperature, Subsequently, the count of molds and yeasts was carried out using the rapid method of Petrifilm 3M plates, as well as a sensory evaluation by an untrained panel using a hedonic scale test that determined the level of acceptance of the chosen beverage. The best combination that could be determined was the one that applied a light roast, 48 hours of maceration and a ratio of 1:10. In the same way, this sample showed that there is no proliferation of microorganisms, thus being safe for the consumer, in terms of sensory analysis, it is pleasant for consumers who regularly consume coffee.