Elaboración de una bebida obtenida a base de distintas variedades de café (coffea Arábica L.) de la provincia de Loja

Abstract

Abstract:The research focused on the preparation of a beverage with different types of coffee from Loja and cold extraction methods. Physicochemical characteristics (pH, Brix, density, acidity), shelf life and sensory attributes were analyzed. The pH ranged between 4.992±0.00 and 5.759±0.00 , the acidity between 1.701±0.0 and 3.188±0.0 , the °Brix between 5.467±0.00 and 5.759±0.00 and the density was constant, from 1.010±0.0 to 1.015±0.0 . An analysis of variance (Anova, p<0.05) indicated significant differences, confirmed with the Tukey multiple range test for sensory and physicochemical attributes. In the sensory analysis, the Cold Brew Geisha method obtained the best results: fragrance 8.7, body 8.49, acidity 8.53 and flavor 8.4. In terms of shelf life, the beverage lasted 56 days refrigerated and 21 days at room temperature, highlighting the influence of temperature on conservation. This work contributed to academic knowledge and had practical implications for the coffee industry, promoting innovative extraction methods and quality analysis.