Volume of oils (fatty acids) in coffee and comparison between roast levels
Shannon.logan
Published: 2023-04-27 DOI: 10.17504/protocols.io.14egn2kozg5d/v1
Abstract
Measuring the volume of oils produced in coffee across a range of roasts.
Steps
1.
Grind coffee to desired consistency and weigh 20g to put into cafetiere
2.
Boil kettle with 250ml of deionised water
3.
Pour boiling water into a beaker and allow to cool to 93$$°C, using a digital thermometer to ensure accuracy of temperature.
4.
Once the water has cooled to the desired temperature, pour into the cafetiere and allow to brew for 4 minutes, using a timer/stopclock.
5.
Pour each 2 of each sample into the centrifuge tubes, and centrifuge samples at 6000rpm for 30 minutes.
6.
When the centrifugation is complete, using a syringe, remove the top layer of oils from the sample, and measure against the syringe measurements.
7.
Take note of each sample's volume.
