Physicochemical and Sensory Characteristics of Menoreh Arabica Coffee in Cold Brew Brewing Technique

Aldicky Faizal Amri, Muhammad Taqiyuddin, Windi Atmaka, Ervika Rahayu Novita Herawati


Coffee is one of the most widely distributed and consumed beverages in the world. In general, coffee is brewed using hot water, but as the coffee industry develops, cold water also can be used for the coffee brewing process. This brewing technique is known as cold brew. There is little information regarding the characteristics of cold brew coffee. Therefore it is necessary to study the characteristics of cold brew beverages, especially with local Indonesian coffee as its main ingredient. This research used Menoreh Arabica coffee as its main research object. This study aimed to determine the physicochemical and sensory characteristics of Menoreh Arabica coffee with cold brew brewing techniques. This research begins with roasting coffee into three types, which is light (T = 193 oC, t = 5 minute), medium (T = 208 oC, t = 7 minute), and dark (T = 223 oC, t = 13 minute). Furthermore, the coffee is grinded into two types grind size (medium and coarse). Samples of cold brew formulation were made with an extraction time of 8 hours. The sensory analysis is conducted based on the SCA method. Sensory data analysis was done to determine the three best formulations according to roast profiles, continued with the physicochemical analysis. The best cold brew sample obtained from this research was medium-coarse Arabica Menoreh coffee, with the highest sensory parameters values in aroma, acidity, aftertaste, and sweetness. The value of pH, chlorogenic acid, and some organic acids affect acidity. Lactic acid affects body value, and caffeine levels were relatively stable in each sample. This research result can be used as a reference for product diversification of Arabica Menoreh coffee.


Caffeine; chlorogenic acid; cold brew; Menoreh coffee; organic acid

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