METHOD FOR EVALUATING TASTE OF BEAN COFFEE AND GROUND COFFEE Russian patent published in 2025 - IPC G01N27/26 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to possibility of evaluation of taste of grain coffee and ground coffee, and can be used for coffee producers and workers of coffee houses when predicting taste characteristics of beverage. Method of determining volt-ampere characteristics of grain coffee and ground coffee for evaluation of taste descriptors in a beverage involves sample preparation, measurement and obtaining a result. Coffee beans are ground to particle size of 700-800 mcm, batch of 12 g is used, is brewed with 200 ml of water at temperature of 93 °C for 8 minutes in a cupping cup. At 4th minute, the coffee "cap" is removed, the beverage is filtered through a sieve with mesh size of not more than 500 mcm for removal of coffee grounds and cooled to temperature of 25 °C. 4 samples are taken from the produced beverage for each type of electrodes. 16 ml of the beverage is taken into the flask, to which 0.202 g of 0.1 M potassium nitrate solution and 4 ml of 1 M phosphate-buffered saline PBS are added, and the mixture is stirred for 1 min. Obtained samples in a glass cell are placed in a Faraday grid, and standard Ag/AgCl, Pt and metal or glass-carbon electrodes are immersed in them. Potentiostat is used to measure cyclic potentiometry, 1 idle cycle and 5 working cycles, in the range of -5÷5 V, cycle 0→5→-5→0 V with sweep of 50 mV/s for each of Cu, Ni, GC, Au working electrodes in separate samples. Obtained data are processed by a computer program.

EFFECT: development of a method for automated evaluation of taste characteristics of grain coffee and ground coffee.

1 cl, 1 dwg