China
Africa
Explore chapters and articles related to this topic
Flavor Development during Roasting
Published in Hii Ching Lik, Borém Flávio Meira, Drying and Roasting of Cocoa and Coffee, 2019
The amount of soluble solids in the brewed coffee commonly varies from 1.5 to 7 g/100 mL cup (Petracco, 2005; unpublished data from author’s own research). Usually, extraction of water-soluble components including organic acids and esters, caffeine, nicotinic acid, soluble melanoidins and volatile hydrophilic compounds is greater at higher temperatures and pressures. Although the lipid fraction is not water soluble, part of the amount remaining in the seeds after roasting is extracted due to the high water temperature and therefore the lipid fraction is present in the brew as an emulsion. However, oil particles are likely to be retained in filters made of paper or similar types of lipophilic materials. The high pressure used to make an espresso brew and absence of a filter made of paper or similar material to retain the lipids facilitates their extraction directly into the brew. Thus, boiled and to a lesser extent moka, espresso and French press brews contain, in different degrees, higher concentrations of lipids including diterpenes and other components of the lipid fraction (Farah, 2012).
Valorization of spent coffee grounds: Encapsulation of bioactive compounds by different drying methods
Published in Drying Technology, 2022
Cintia da Silva Araújo, Leandro Levate Macedo, Wallaf Costa Vimercati, Jefferson Luiz Gomes Corrêa, Carlos José Pimenta
Coffee is a raw material produced all over the world, and together with the high volume produced, large quantities of coproducts are also generated.[1] One of the main coproducts is spent coffee grounds (SCG), obtained after preparing the beverage. According to Stylianou et al.,[2] espresso coffee grounds are the main coproduct generated by coffee shops around the world. The composition of this coproduct can be of interest for several applications, and its use can also contribute to the reduction of environmental contamination caused by inadequate disposal.[1] In addition, consumers are increasingly concerned with health-related issues, which puts pressure on the food industry to be in constant search for natural compounds that have some biological activity.[3]