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Relación entre las temperaturas de tueste y los compuestos químicos del café tostado

September 2020

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Gloria Inés Puerta Quintero

Gloria Inés Puerta Quintero - Consultorías calidad café EnSoñación

The relationships between the contents of acids, sugars, lipids, volatiles, time and color of roasted coffee are presented with the loading temperatures of the coffee in the roasting drum and with the final temperature of the process. It is necessary to establish the controls of the roasting of the coffee by means of the temperatures of the process to achieve certain concentrations of chemical compounds and at the same time the consistency in the quality of the coffee drink.

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Development of Controlled Fermentation Processes to Add Value to Coffee Quality

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Gloria Inés Puerta Quintero

To add value to the coffee quality, new fermentation and washing processes were developed. By controlling temperature, time and system of coffee fermentation different specialty aromas and flavors were obtained.

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Gloria Inés Puerta Quintero

The fermented mucilage and roasted coffees obtained through the new controlled fermentation technology were characterized by their volatile fraction and the sensory quality of the beverage.

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Gloria Inés Puerta Quintero

Una bebida de café de buena calidad es el producto que resulta de muchos factores culturales, climáticos, de la variedad cultivada y de los procesos utilizados para la producción del grano y la bebida. Empieza con la historia, tradición, esfuerzo y cultura de las familias cafeteras, las prácticas agronómicas en las fincas, la madurez y sanidad de la variedad, las condiciones y controles seguidos ... [Show full abstract] durante los procesos de transformación de la cereza al tostado y el tipo de preparación de la bebida. Las

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calidad sensorial físico química y rendimiento de extracción de la bebida de cafe filtrada por goteo

October 2022

Gloria Inés Puerta Quintero

The extraction of the coffee drink by drip filtration is one of the most used forms of preparation at home and in coffee shops. In order to evaluate the quality and physical-chemical characteristics of the special drip-filtered coffee beverage, ten methods were evaluated, nine manual devices (Chemex, Kalita Wave, V60, W60, cloth bag, 3-hole cone with different filters) and the electric automatic ... [Show full abstract] dripping machine. The same Ensoñación gourmet specialty roasted coffee was used, at similar pour conditions and for a constant ratio of coffee and hot water. Sensory quality, pH, Brix, dissolved solids, temperature of the beverage served, preparation time, and extraction yields were measured. The sensory quality of the Ensoñación drip-filtered specialty coffee beverage was rated as excellent and exceptional, scores from 87 to 91, and was described as sensations of smoothness, intense aroma, caramel sweetness, pleasant citric acidity, delicious flavor, and medium body. to high The pH of this coffee beverage varied from 4.83 to 4.95, the dissolved solids from 1.32 to 2.33%, the extraction yield from 14 to 24%, and the preparation times from 4.3 to 6. .6 minutes. With this project it was shown that there are significant differences in dissolved solids, body, times and extraction yields of beverages prepared with the same coffee by filtration and dripping devices and machines. But, there were no significant differences in sensory quality, temperature of the beverage served, pH, or sensory acidity. With the results obtained from this project, it is possible to choose the filtration method that best suits the tastes of the consumer and with which the best characteristics of the special roasted coffee can be extracted.