Modelling coffee extraction kinetics during brewing

Mohd. Shafek, Diyanah Nabihah Modelling coffee extraction kinetics during brewing. [Project Paper] (Submitted)

Text lp FK 2021 8.pdf Download (16MB)

Abstract

Coffee drink is a famous beverage worldwide. Brewing is an important step in the making of coft-ee beverages. l'his research aimed to model coffee cxtraction kinetics during an infusion method brewing. The quality of coffee brew depends on the coffee extraction rate during cofl-ee brewing. The extraction kinetic can be used to predict the coffee extraction rate. This study used ColJea Arabica and Robusta ground with particle size of 500 µm, an infusion method brewing time of 30 to 150 seconds, 90°C of water temperature and mass of coffee in the range of 10 to 50 g. The parameters studied are concentration of coffee brewed, total dissolve solid and extraction yield. From the study shows 50g Arabica at longest brewing time (150s) has highest concentration and total dissolved solid which is 18.15 g/L and 1.87% respectively. Besides, between Arabica and Robusta, proved that Arabica has higher concentration and total dissolved solid where concentration and total dissolved solid of Robusta is 17.33 glL and 1.79% respectively. Experimental data were analysed using Unsteady-state Diffusion Model and Hyperbolic Model. The results showed 50 gram Arabica has fitted to both, Unsteady-state Diffusion Model and Hyperbolic Model with R-squared value is 96.58% and 92.53% respectively. The root mean square error is low, 0.0095% for Unsteady-state Diffusion Model and 1.12% in Hyperbolic Model. The conclusion is, brewing time and type of coffee influence concentration and total dissolved solid of coffee brer,ved. Besides, Unsteady-state Diffusion Model and Flyperbolic Model were proven to show good fit in model 50g of coffee extraction kinetics during brewing.

Item Type:	Project Paper
Subjects:	S Agriculture > S Agriculture (General)
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	14 May 2026 10:17
Last Modified:	14 May 2026 10:17
URI:	http://psaspb.upm.edu.my/id/eprint/2813

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