K. Fibrianto, A.D. Ardianti, K. Pradipta, W.B. Sunarharum
The coffee quality can be characterized by its multisensory perceptions. The content and mineral composition and other substances of brewing water can affect the result of brewed-coffee. The water may influence in extraction capabilities and flavor clarity. The ground Dampit coffee and two commercial instant coffee with pour-over method were used in this study. Various types of commercial drinking water were used to brew the coffee. The result suggests that the different brewing water affects the intensity of sweet and chocolate aroma, as well as oily mouth-feel. Surprisingly, taste and flavour attributes were not affected by the pH of brewing water within the range of 5.5 to 9.1. © 2018 Institute of Physics Publishing. All rights reserved.
Food Sensory Research Group, Faculty of Agricultural Technology, Brawijaya University, Indonesia
