The Effect of Process Conditions on the Sensory Profile of AeroPress Brewed Arabica Coffee
DOI:
https://doi.org/10.36877/aafrj.a0000586Abstract
The AeroPress brewing method is known to offer a good sensory taste of coffee. This study investigates the influence of process conditions on the sensory profile of Arabica coffee brewed using the AeroPress method. By evaluating five different particle sizes of the coffee grounds (extra coarse, coarse, medium, fine, very fine) and five different water temperature settings (80°C, 85°C, 90°C, 95°C, 100°C), we have identified how these variables affect sensory attributes, including aroma, body, bitterness, acidity, flavour, aftertaste, and overall impression. Our findings revealed that brewing with extra fine coffee grounds at 90°C achieved the most favourable sensory qualities, outperforming other combinations in flavour complexity and balance. This study provides valuable insights for coffee enthusiasts and professionals seeking to optimise AeroPress brewing techniques.
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