에스프레소 커피의 추출현상과 관능특성에 관한 연구

A Study on the Extraction and sensory Characteristics of Espresso Coffee

The rapid spread of espresso coffee has led to the emergence of many coffee shops and franchises. However, not the entire espresso quality has been offered positively. In this regard, the standard for evaluation of quantitative measures that can improve the quality of espresso coffee extraction is to be presented. The green coffee used in this study was the Guatemalan Antigua SHB. The conditions for espresso extraction are as follows. samples were made based on the emission temperature 226℃ of roasting, and the espresso machine was fixed at 9bar and the extraction temperature at 92℃. Espresso coffee has been measured in weight(g) rather than volume(ml), as it forms a foam crema, resulting in volume differences due to various variables. In addition, a Bottomless filter holder putting 14.00g in a 14g basket filter, a cone formed sample during espresso extraction and non conic form espresso as comparator were used. The pH, TDS, Organic acids, Caffeine, Chlorogenic acids, Trigonelline of samples taken were measured. Also, the extraction and ingredients of espresso coffee are important, but a sensory evaluation tasting is also important. Therefore, a sensory test was conducted on trained coffee professionals and the public. To determine the significance of the sensory inspection and componet content, it was verified through oneway batch variance analysis, T-test, Pearson correlation, and regression analysis. the cone formed had been a higher pH, higher TDS, and better preference than the unformed. For the sensory evaluation, cone formed was most preferred. Acidity, sweet, body, aftertaste indicated significant positive(+) correlation while, sour and bitter implied significant negative(-) correlation.