Physicochemical And Organoleptic Characteristics Of Cold Brew Robusta Coffee (Coffea Canephora) From Temanggung Based On Roasting Process
DOI:
https://doi.org/10.30595/agritech.v26i2.24426Keywords:
brewing, coffee, cold brew, roastingAbstract
Roasting and brewing significantly influence the flavor and characteristics of coffee. Factors affecting the roasting process include the roasting machine, temperature, and duration of roasting. Cold brew brewing is the extraction of coffee using cold water, stored at temperatures below 30oC for 12 to 24 hours. This study aims to determine the physicochemical characteristics, particularly caffeine content and pH, followed by organoleptic testing compared to commercial coffee with 30 panelists on parameters (flavor, bitterness, aroma, color, overall) of Temanggung robusta coffee cold brew. The research employed a Completely Randomized Design (CRD) with variations in roasting levels. The temperatures and times used for the roasting levels were: light roasting at 210 oC for 7 minutes, medium roasting at 215 oC for 9 minutes, and dark roasting at 225 oC for 11 minutes. The data were statistically analyzed using analysis of variance (ANOVA) followed by the Duncan Multiple Range Test (DMRT) at a significance level of 5% using SPSS 27. The results showed that the caffeine content of Temanggung robusta coffee cold brew ranged from 489.18 to 735.87 mg/L. The average pH was found to be between 5.72 and 5.96. In the organoleptic test, panelists provided differing scores on aroma and color parameters, with average scores on a scale of 1-5: for color, scores ranged from 2 (not bright) to 4 (fairly bright), and for aroma, average scores ranged from 2.5 (not quite sharp) to 3.3 (fairly sharp).
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