Effect of Roasting Profiles and Brewing Methods on the Characteristics of Bali Kintamani Coffee

Roasting profile has been considered as one of important factors governing the quality of coffee. Kintamani coffee is popular because it has strong notes of citric acid and brown sugar sweet. Those sensory characteristics are attributed by different roasting profiles and brewing methods. Cold brew is a coffee brewing method that brews coffee in cold, full immersion or slowly dripping within 16 up to 24 hours of extraction. Unlike hot brewing techniques which are more commonly used, cold brewing is less popular due to its complexity. In this current study, the sensory attributes of cold brew coffee will be compared to that of French Press (hot brew) coffee by applying RATA (Rate-All-That-Apply) method. The result shows that lightroasted Kintamani is more fruity (flavor) and acidic (taste and flavor) than that of dark-roasted. Meanwhile the dark-roasted Kintamani is more roasty (flavor), more bitter (taste) and thicker. In terms of brewing techniques, hot brewing tends to enhance the thickness, acid taste/flavor and bitter taste. Those sensory perceptions are attributed to higher caffeine, total phenolic content and lower pH of hot brewed coffee. On the other hand, cold brewing tends to enhance sweet flavor and balance taste.