KAJIAN LITELATUR: PENGARUH PENCAMPURAN KOPI DAN METODE PENYEDUHAN TERHADAP MUTU SEDUHAN DAN KOMPONEN FUNGSIONAL KOPI

LITERATURE REVIEW: EFFECT OF COFFEE BREWING AND BREWING METHODS ON BREWED COFFEE QUALITY AND ITS FUNCTIONAL COMPONENTS

Nori Asri Hidayanti, Mahathir Rahmany, Dian Hasni*
* hasni_dian@unsyiah.ac.id

Literature review should be done to build up the hypothesis and create the experimental factors. The researcher would like to emphasize the influence of blending and brewing methods on cupping quality and functional components of coffee. The previous reserach has found that blending arabica gayo cultivar in the certain formulation will help to optimise the quality of brewed coffee experimentally and also by judging of coffee grader. However the cupping quality for different kinds of brewing methods for its blending formulation is unknown. Therefore this literature review is an attempt to collect substantial information related to different types of coffee brewing such as espresso, V60, french press, and tubruk. Moreover, the coffee blending, typically between arabica gayo cultivar is also reviewed.

Keywords:
Arabika, asam klorogenat, blending, brewing, cupping test, kopi gayo, total fenol,

Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Inovasi dan Tantangan Pengembangan Produk Hasil Pertanian yang Halal, Aman, dan Berdaya Saing Tinggi

Page number:
70-75

Volume:
2

Issue:
1

Publication date:
17 October 2022

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