Influência das características físico-químicas da água na qualidade sensorial de café filtrado: uma revisão

Abstract

Coffee is among the most consumed beverages in the world, in addition to representing a very profitable product for producing countries. This is due not only to its sensory properties, but also to its stimulating effect. After the process of roasting and grinding the beans, the beverage is extracted, which occurs due to a mass transfer of soluble solids that are present in the powder, to water. The choice of coffee preparation methodology is extremely important, as all stages of the process can influence the main quality attributes during tasting, considering that the drink has a high sensory complexity. Considering the importance of controlling the aspects inherent to extraction, water is an essential ingredient, and its role in the preparation of the filtrate must be taken into account. However, there is still little awareness of the direct effect of water composition on the quality of coffee beverages, especially filtered coffee. Therefore, this work aimed to review the interaction of water / coffee components during the extraction process, the role played by alkalinity and selected cations, in the sensory properties of filtered coffee. The main search platforms such as SciELO, Google Scholar and Capes Journal Portal were used to collect articles related to the influence of the physical- chemical characteristics of water on the sensory quality of the coffee drink. Through this review work, it was possible to conclude that the ions dissolved in the water can combine with the coffee flavor components to aid in the extraction by water or to change the coffee flavor, however, it is important to emphasize the need for more to be done. studies demonstrating such changes in coffee beverages.