Physico-chemical Characterization of Espresso Coffee Blends from Brazil

A study analyzes espresso coffee beverages made from five different blend ratios of arabica and conilon coffees (100:0, 80:20, 60:40, 40:20, 0:100) and two processing methods (dry and semi-dry). Tarcísio Lima Filho conducted the research, focusing on coffee produced in Espírito Santo State, Brazil. The analysis measured variables including moisture, pH, titratable acidity, and aqueous extract.

Use Cases

• Modeling the relationship between coffee blend ratios and beverage acidity based on measured pH and titratable acidity.
• Predicting aqueous extract levels in espresso based on blend composition and processing method.
• Analyzing the physico-chemical impact of conilon coffee from Espírito Santo in arabica blends.

Strengths

• Data covers five specific blend ratios and two processing methods, allowing for comparative analysis.
• Analysis includes four key physico-chemical variables: moisture, pH, titratable acidity, and aqueous extract.
• Focus on a specific geographic origin (Espírito Santo State, Brazil), the largest producer of conilon coffee.

Limitations

• Row count is unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred after download.
• Last update date is unknown; freshness unverified.

Provenance

Source

Tarcísio Lima Filho via paperswithcode

Collection Method

Laboratory analysis of prepared espresso coffee beverage samples.

Geography

Espírito Santo State, Brazil