The Influence of Water Temperature on Brewing of Coffee

Afif, Fuadi and Damasdino, Fian and Anwari, Hamdan (2023) The Influence of Water Temperature on Brewing of Coffee. Gastronomy, 2 (2). pp. 1-7. ISSN 2963-1270

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Abstract

The goal of this study is to determine whether or not the influence of water temperature has an impact on how Gayo Arabica coffee is brewed using the Anaerobic Cherry Maceration Process. Refractive index, extraction, total dissolved solids, and Yield are variables that are seen in the steeping effect. By contrasting the three differences in water temperature, 80°C, 90°C, and 100°C, this study employs an experimental methodology. According to this study's findings, there is a significant difference between 100oC, 90oC and 80oC in terms of the Ext parameter and Total Dissolved Solids. Other factors, like refractive index and Yield at the three temperatures, do not differ all that much.

Item Type:	Article
Uncontrolled Keywords:	Coffee; Temperature Water; Arabica; Aeropress
Subjects:	Food and Beverage Food and Beverage > Gastronomy > Beverage > Coffee > Arabica Food and Beverage > Gastronomy > Beverage > Coffee Food and Beverage > Gastronomy
Divisions:	Pariwisata S-I
Depositing User:	Eka Alaina S.I.Pust
Date Deposited:	14 Apr 2025 07:45
Last Modified:	15 Apr 2025 08:17
URI:	http://repository.ampta.ac.id/id/eprint/2423

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