Qualidade sensorial de cafés especiais filtrados e sua relação com a composição da água

Abstract

Coffee is one of the most popular drinks, and this is mainly due to its sensory characteristics. As a result of a lot of effort and study, producers and manufacturers have created combinations of varieties, roasting and grinding coffee to produce a widely accepted beverage by consumers. The final stage of coffee preparation is extremely important. Although it is not difficult to brew good coffee, the lack of knowledge can undermine all the work that coffee producers struggled to achieve. For example, an essential component of coffee is water as it is the second ingredient for the preparation of coffee. The water we drink and use in the preparation of coffees is not only H2O, but a complex solution containing many different chemical compounds that, in contact with ground coffee, alters the quality of the beverage. Therefore, this study aims to evaluate the influence of different waters for brewing specialty coffee on the sensory characteristics of this beverage. The work consisted of selecting waters with different compositions and performing an Optimized Descriptive Profile (ODP) on coffee samples prepared with different waters. The results obtained by the sensory analysis showed that there was a difference between all the evaluated, that is, the water can in fact interfere with the result of the coffee beverage. It was possible to observe that the used mineral waters presented different characteristics in the brewed coffee. These results are extremely important to improve the quality of coffee for consumers and of specialty coffees lovers.