First Experiment (Agnes)
First Experiment
Topic
How does steeping time affect the taste of cold brew coffee?
Hypothesis
How does steeping time affect the taste of cold brew coffee?
Hypothesis
- For cold brew with longer steeping hours, it is expected to taste more bitter than the one with shorter steeping time.
- As more time allows more acids to be degraded-> creating the taste of bitterness
Why is it important?
- Preference on bitterness and sourness of coffee varies between different people, if they want to brew their own coffee at home, it is possible to look for the perfect taste by referring to the effect of time on taste of cold brew.
How to test it?
- Blind test can be done to compare and rank the bitterness and sourness of cold brew with different steeping time
- The four samples (A: 4hours, B: 8hours, C: 12hours, D: 24hours) will be given to participants in random order
- Participants will rate the level of bitterness and sourness as index from 1-10 (1: least bitter/ sour, 10: most bitter/ sour)
Ingredients and tools (photo)
- Medium roasted Kenya coffee bean
- Filter paper
- Electronic weight
- Bottles
For each trial
- 30g of coffee grounds
- 180ml of water
Procedures
1. Grind the coffee beans into medium grind size
5. Steep the coffee with different time
(A: 4hours, B: 8hours, C: 12hours, D: 24hours)
(after straining)
Observation
Data analysis (trend)
 |
colour of sample A and B are lighter than sample C and D
|
Data analysis (trend)
Bitterness:
Participant/sample
|
A (4 hours)
|
B (8hours)
|
C (12hours)
|
D (24hours)
|
1
|
2
|
2
|
3
|
7
|
2
|
2
|
3
|
3
|
8
|
3
|
3
|
2
|
5
|
8
|
(1: least bitter, 10: most bitter)
Sourness:
Participant/sample
|
A (4 hours)
|
B (8hours)
|
C (12hours)
|
D (24hours)
|
1
|
8
|
7
|
3
|
2
|
2
|
7
|
5
|
2
|
2
|
3
|
7
|
5
|
2
|
1
|
(1: least sour, 10: most sour)
Ranking for bitterness: A=B<C<D
Ranking for sourness: D<C<B<A
Modifications for experiment
1. Sample size should be larger
- only 3 participants were included in the trial experiment, more participants should be included to obtain a more objective result
- average could be taken from results of 10< participants
2. Refresh mouths before tasting another sample
- rinsing our mouths before tasting to minimize the effect of previous taste of coffee
3. Schedule the time for preparing cold brew concentrates
- prepare sample D (24hours) first, schedule the time for preparing each sample so that all can be tasted immediately when it is ready to prevent further chemical changes in the concentrate even after straining
By Yeung Tsz Ying, Agnes
UID: 3035565413
- only 3 participants were included in the trial experiment, more participants should be included to obtain a more objective result
- average could be taken from results of 10< participants
2. Refresh mouths before tasting another sample
- rinsing our mouths before tasting to minimize the effect of previous taste of coffee
3. Schedule the time for preparing cold brew concentrates
- prepare sample D (24hours) first, schedule the time for preparing each sample so that all can be tasted immediately when it is ready to prevent further chemical changes in the concentrate even after straining
By Yeung Tsz Ying, Agnes
UID: 3035565413
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