한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제27권1호
  • /
  • Pages.85-99
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  • 2011
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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커피원두의 분쇄입자크기에 따른 에스프레소의 관능적 특성

The Sensory Characteristics of Espresso according to Grinding Grades of Coffee Beans

  • 신우리 (경희대학교 대학원 조리외식경영학과) ;
  • 최유미 (경희대학교 대학원 조리외식경영학과) ;
  • 윤혜현 (경희대학교 조리.서비스경영학과)
  • Shin, Woo-Ri (Culinary Science and Food Service Management, Graduate School of Kyung Hee University) ;
  • Choi, Yoo-Mei (Culinary Science and Food Service Management, Graduate School of Kyung Hee University) ;
  • Yoon, Hye-Hyun (Dept. of Culinary Science.Food Service Management, Kyung Hee University)
  • 발행 : 2011.02.28
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초록

Grinding is an indispensible step in preparation of espresso coffee. The purpose of this study was to evaluate physicochemical and sensory characteristics of espresso according to the grinding grades of coffee beans. Specifically, physicochemical characteristics according to the grinding grades of coffee beans were tested based on foam index, persistence of foam, total solids, concentration, extraction yield, pH, viscosity, total soluble solid content and density. With regard to sensory characteristics, QDA were carried out by 10 trained panels. Persistence of foam, total solids, concentration, extraction, pH and viscosity in physicochemical test showed significant differences among the three categories of the samples. In other words, the finer the size of particles was, the higher value was, at the p=0.001 value. Meanwhile, the value of foam index and total soluble solid content to the grinding grades was the highest in 'fine', at the p=0.001 value. Tiger-skin effect in crema, an important attribute for excellent espresso coffee, was perceived by all of the panels in 'fine'. Also, intensity of flavor was perceived as to the strongest in 'fine'. Moreover, 'fine' had the sweetness to balance the acids and bitters. In conclusion, according to the grinding grades, it was identified that there were differences in the physicochemical and sensory characteristics. Furthermore, when the size of particles was 'fine', it brought to the most positive result.

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