Effects of high pressure processing on the extraction and physicochemical characteristics of cold brew coffee
Cold brew coffee is prepared by steeping ground coffee in water at ambient or refrigerated temperatures for 8 to 24 h. Cold brew coffees tend to be less bitter and less acidic than the conventional hot brewed counterparts. In this study, the effects of high pressure processing (HPP) on the extraction and physicochemical characteristics of cold brew coffee and property changes during 60-day storage were investigated. HPP facilitated the cold brew coffee extraction process, especially for whole beans. Moreover, whole bean brew with HPP had smooth and persistent foam and pleasant flavor, which has potential for preparing Nitro coffee. During 60-day storage, pH of cold brew coffee decreased while titratable acidity, caffeine, chlorogenic acid and total polyphenols contents increased, which can be accelerated by HPP. Findings from this project showed that HPP potentially could be used as an innovative method to prepare and preserve cold brew coffees.