New Smart Sensor Technology Promises Real-Time Espresso Quality Control – CoffeeTalk

A new development in coffee technology could revolutionize the way espresso quality is monitored and assessed. The organic properties of espresso are significantly influenced by the coffee’s roasting and storage phases. During roasting, beans undergo structural transformation due to high temperatures, resulting in the production and degradation of essential compounds such as acids, caffeine, lipids, and carbohydrates. The complexity of the espresso’s chemical composition stems from various factors, including coffee variety, origin, environmental growing conditions, roasting techniques, storage methods, grinding processes, and the ratio of ground coffee to water used. Water temperature and percolation time also play critical roles in determining the final product’s characteristics.

Caffeine, a stimulant to the central nervous system, enhances cognitive function. Other complex molecules contribute to the flavor of espresso, such as melanoidins and phenolic compounds that provide distinctive tastes and antioxidant properties. Standard methods for measuring total phenolic content include the Folin–Ciocalteu assay, while antioxidant activity is gauged using DPPH and ABTS assays.

The storage phase also significantly impacts the final beverage quality, with moisture content altering its structural properties and shelf life. Recent studies in coffee-producing nations have focused on understanding water absorption through adsorption isotherms to develop mathematical models that predict optimal storage and transportation conditions to maintain the safety and quality of the final product.

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