Document Type
Article
Publication Date
2-1-2007
Abstract
The objective of this study was to evaluate the effects of coffee bean roast on the acceptability of a dairy-based espresso drink. Espresso coffee was made from freshly ground coffee beans with light-medium roast, between roast (between medium and dark) and dark French roast in order to show the influence of roasting on flavor. Samples were prepared by blending skim milk, soft-serve ice cream mix, ice and fresh espresso extracts. No significant differences (P < 0.05) were detected in total solids and fat content among treatments. Viscosity for the light-medium roasted beverage was significantly (P < 0.05) higher than the others. The beverage pH increased with increased darkening of roast. The beverage made with the light-medium roasted coffee had significantly (P < 0.05) higher preference scores for coffee flavor and overall flavor than beverages made with the between and French roasts. The between and French roasted treatments were shown to have a more intense coffee flavor by trained sensory panelists. Consumers in this study preferred a less intense coffee flavor. © 2007, Blackwell Publishing.
Publication Source (Journal or Book title)
Journal of Food Processing and Preservation
First Page
1
Last Page
12
Recommended Citation
Boeneke, C., Mcgregor, J., & Aryana, K. (2007). A dairy-based espresso beverage manufactured using three different coffee bean roasts. Journal of Food Processing and Preservation, 31 (1), 1-12. https://doi.org/10.1111/j.1745-4549.2007.00103.x