Effect of coffee type composition ratio and brewing temperature on the physicochemical and organoleptic properties of Arabica-Excelsa brewed filter coffee

Arabica coffee is popular for its good quality and Excelsa coffee has a unique taste but rarely, both have the potential to be combined. The research was carried out to study the effect of the Arabica-Excelsa blending ratio and brewing temperature with the pour-over method on brewed filter coffee’s physicochemical and organoleptic properties. The research design was a completely randomized design with two factors: the percentage ratio of coffee types and different brewing temperatures. The analyses carried out were on the organoleptic properties (flavor, aftertaste, and overall) and physicochemical properties (antioxidant activity, caffeine content, pH, and total dissolved solids [TDS]) of brewed coffee. The results of this study indicated that the interaction between two factors had a very significant effect on the organoleptic and chemical characteristics. Increasing the percentage ratio of arabica composition results in higher antioxidant activity, caffeine content, acidity (low pH), and TDS. The high consumer preference based on the organoleptic properties of the Arabica composition >50% can be equaled by the Excelsa composition >50% at a brewing temperature of 90 °C, with Excelsa having the advantage in aftertaste attributes. Meanwhile, with an Arabica-Excelsa ratio of 50%:50%, the most preferred is at a brewing temperature of 80 °C.