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Research Article
An Equilibrium Desorption Model for the Strength and Extraction Yield of Full Immersion Brewed Coffee
William Ristenpart
University of California, Davis
Corresponding Author
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The sensory qualities of brewed coffee are strongly correlated with the total dissolved solids (TDS) and extraction yield (E) of the brew. Here, we derive a predictive model for the TDS and E of full immersion brewed coffee using a pseudo-equilibrium desorption approach. Assuming a single, species-averaged equilibrium constant K yields theoretical predictions indicating that the TDS is approximately inversely proportional to the water/coffee mass brew ratio, while E is independent of the brew ratio. Our experimental results strongly accord with both theoretical predictions, and indicate that E is approximately 21% over a wide range of brew ratios. An analysis of the standard oven-drying method for measuring E indicates that it yields significant underestimates of the true value at equilibrium, due to retained brew within the spent moist grounds. We further demonstrate that K is insensitive to grind size, roast level, and brew temperature over the range 80-99°C. Taken together, our results indicate that full immersion brewing offers precise control over the TDS at equilibrium but little control over E, and that practitioners should pay careful attention to their brew ratio as the most important parameter for full-immersion brewing.
Keywords
TDS, coffee, immersion
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Reviewer #4 agreed
On 04 Jan, 2021
Reviewer #5 agreed
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On 04 Jan, 2021
Reviewer #1 agreed
On 04 Jan, 2021
Reviewer #2 agreed
On 04 Jan, 2021
Reviewer #6 agreed
On 04 Jan, 2021
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This preprint is under consideration at Scientific Reports. A preprint is a preliminary version of a manuscript that has not completed peer review at a journal. Research Square does not conduct peer review prior to posting preprints. The posting of a preprint on this server should not be interpreted as an endorsement of its validity or suitability for dissemination as established information or for guiding clinical practice.
Learn more about In Review
Research Article
An Equilibrium Desorption Model for the Strength and Extraction Yield of Full Immersion Brewed Coffee
William Ristenpart
University of California, Davis
Corresponding Author
Badges
Prescreen
This manuscript passed our Prescreen assessment
Complete author information
Appropriate declaration statements
Potential risks to human health
Prescreen
Peer Review Timeline
CURRENT STATUS: Under Revision
Version 1
Posted 17 Dec, 2020
No community comments so far
Editorial decision: Major revision
On 18 Jan, 2021
Review #2 received
Received 08 Jan, 2021
Review #3 received
Received 08 Jan, 2021
Review #1 received
Received 08 Jan, 2021
Review #4 received
Received 08 Jan, 2021
Reviewer #4 agreed
On 04 Jan, 2021
Reviewer #5 agreed
On 04 Jan, 2021
Reviewer #3 agreed
On 04 Jan, 2021
Reviewer #1 agreed
On 04 Jan, 2021
Reviewer #2 agreed
On 04 Jan, 2021
Reviewer #6 agreed
On 04 Jan, 2021
Reviewers invited
Invitations sent on 04 Jan, 2021
Editor assigned
On 04 Jan, 2021
Editor invited
On 15 Dec, 2020
Submission checks complete
On 15 Dec, 2020
First submitted
On 11 Dec, 2020
Metrics
Comments: 0
PDF Downloads: ...
HTML Views: ...
Subject Areas
Food Science & Technology
License:
This work is licensed under a CC BY 4.0 License. Read Full License
The sensory qualities of brewed coffee are strongly correlated with the total dissolved solids (TDS) and extraction yield (E) of the brew. Here, we derive a predictive model for the TDS and E of full immersion brewed coffee using a pseudo-equilibrium desorption approach. Assuming a single, species-averaged equilibrium constant K yields theoretical predictions indicating that the TDS is approximately inversely proportional to the water/coffee mass brew ratio, while E is independent of the brew ratio. Our experimental results strongly accord with both theoretical predictions, and indicate that E is approximately 21% over a wide range of brew ratios. An analysis of the standard oven-drying method for measuring E indicates that it yields significant underestimates of the true value at equilibrium, due to retained brew within the spent moist grounds. We further demonstrate that K is insensitive to grind size, roast level, and brew temperature over the range 80-99°C. Taken together, our results indicate that full immersion brewing offers precise control over the TDS at equilibrium but little control over E, and that practitioners should pay careful attention to their brew ratio as the most important parameter for full-immersion brewing.
Figure 1
Figure 2
Figure 3
Figure 4
Figure 5
Due to technical limitations, full-text HTML conversion of this manuscript could not be completed. However, the manuscript can be downloaded and accessed as a PDF.