Exploring the Impact of Manual Brewing Methods on Physicochemical and Sensory Characteristics of Coffea Arabica and Coffea Liberica Brews Dea Raihanur Azizah1, Wenny Bekti Sunarharum1*, Tunjung Mahatmanto1, Annisa Aurora Kartika1, Luchman Hakim2
1 Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Indonesia
2 Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Brawijaya,, Indonesia
*wbsunarharum[at]ub.ac.id
Abstract
Coffee holds global popularity and has been cultivated extensively, including in Indonesia. Indonesia cultivates various coffee species: Arabica, Robusta, and Liberica. These species exhibit distinct physical, chemical, and sensory attributes influenced by multiple factors spanning the coffee supply chain. These coffees can have distinct physical, chemical, and sensory properties influenced by various factors from farm to cup. This study aims to determine how different manual brewing processes (V60, French press, and Vietnamese Drip) alter the physicochemical and sensory characteristics of brewed Arabica and Liberian coffee. The study was conducted with a nested design in 3 replications encompassing pH, TDS, and color parameters (L* for brightness, a* for redness, and b* for yellowness). Sensory evaluation was also conducted using the Qualitative Descriptive Analysis (QDA) method with eight trained panelists. The findings underscore the influence of diverse manual brewing techniques on these coffee types^ physicochemical and sensory aspects. Vietnamese drip, French press, and V60 brewing techniques distinctly impact brewed coffee^s physical and chemical profiles, significantly affecting parameters like pH, TDS, and color attributes (L*, a*, b*). While differences in sourness and body are observed in Arabica and Liberica sensory profiles, brewing techniques exhibit a more pronounced effect on varying Arabica coffee sensory attributes.
