Document Types
Paper Presentation
School Code
N/A
School Name
De La Salle University Integrated School, Manila
Abstract/Executive Summary
As coffee becomes the favored beverage by many, brewing processes have become popular. After winning the 2016 World Brewers Cup, Tetsu Kasuya’s 4:6 method has since been dominant. This study aimed to characterize the 4:6 method's fractions by investigating increments where changes in the brew become the most observable. The study determined that the pH level was at its greatest value in the first 40%, followed by an increasing trendline. Secondly, the TDS displayed the greatest value at around 40%, followed by a decreasing trendline. Given this, solids and acids dictating the coffee's acidity are dissolved earlier, while the 60% left dissolves other remaining components. Sensory survey participants noted that perceived acidity is greatest in the first 40%; astringency and body are seen to be directly correlated with pH and TDS. Significant changes were described per the major fluctuations in the pH and TDS graphs. However, the researchers conclude that fragrance is non-correlative in pH and TDS values. Given all these points, a coffee brew's physico-chemical and sensory properties are distinguishable via sensory survey and can be quantified via pH and TDS tabulation. Therefore, the increments wherein the coffee is extracted has a notable effect for the coffee brewed.
Keywords
4:6 method; coffee; coffee extraction; incremental analysis
Research Theme (for Paper Presentation and Poster Presentation submissions only)
Food, Nutrition, and Health (FNH)
Initial Consent for Publication
yes
Start Date
27-6-2023 1:00 PM
End Date
27-6-2023 3:00 PM
Investigating the Physico-chemical and Sensory Properties of Coffee Fractions from the 4:6 Method
As coffee becomes the favored beverage by many, brewing processes have become popular. After winning the 2016 World Brewers Cup, Tetsu Kasuya’s 4:6 method has since been dominant. This study aimed to characterize the 4:6 method's fractions by investigating increments where changes in the brew become the most observable. The study determined that the pH level was at its greatest value in the first 40%, followed by an increasing trendline. Secondly, the TDS displayed the greatest value at around 40%, followed by a decreasing trendline. Given this, solids and acids dictating the coffee's acidity are dissolved earlier, while the 60% left dissolves other remaining components. Sensory survey participants noted that perceived acidity is greatest in the first 40%; astringency and body are seen to be directly correlated with pH and TDS. Significant changes were described per the major fluctuations in the pH and TDS graphs. However, the researchers conclude that fragrance is non-correlative in pH and TDS values. Given all these points, a coffee brew's physico-chemical and sensory properties are distinguishable via sensory survey and can be quantified via pH and TDS tabulation. Therefore, the increments wherein the coffee is extracted has a notable effect for the coffee brewed.
