Extraction behavior of cold brew coffee using sonication

• Main Authors: Lorenzo, Aldrin Christopher T., Yeung, Louie S.
• Format: text
• Language: English
• Published: Animo Repository 2019
• Subjects: Coffee > Processing; Coffee grounds; Chemistry
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/6521
• Institution: De La Salle University

Ultrasonication is commonly used for cleaning laboratory glassware, cell disruption, organic synthesis, crystallization, and extraction. Coffee extraction is mainly affected by temperature, coffee/water ratio, extraction time, and extraction procedure. There is no optimal extraction method but each method has its own unique characteristics. Current researches regarding coffee extraction mainly concentrates on hot brewed coffees. There is scarce amount of study on the behavior of cold brew coffees extraction. In this study, Arabica and Liberica coffee grounds will be extracted at cold temperatures through sonication. The extracted coffee would be analyzed by a refractometer to determine its total dissolved solids (TDS %) content. The results of the study may guide coffee enthusiasts to prepare coffee in a unique approach. In this study, the TDS % for Arabica and Liberica increased within a 30-minute span. The temperature of the coffee mixture did not exceed 17°C during the same period.