A Dairy-based Espresso Beverage Manufactured Using Three Different Coffee Bean Roasts

The objective of this study was to evaluate the effects of coffee bean roast on the acceptability of a dairy-based espresso drink. Espresso coffee was made from freshly ground coffee beans with light-medium roast, between roast (between medium and dark) and dark French roast in order to show the influence of roasting on flavor. Samples were prepared by blending skim milk, soft-serve ice cream mix, ice and fresh espresso extracts. No significant differences (P < 0.05) were detected in total solids and fat content among treatments. Viscosity for the light-medium roasted beverage was significantly (P < 0.05) higher than the others. The beverage pH increased with increased darkening of roast. The beverage made with the light-medium roasted coffee had significantly (P < 0.05) higher preference scores for coffee flavor and overall flavor than beverages made with the between and French roasts. The between and French roasted treatments were shown to have a more intense coffee flavor by trained sensory panelists. Consumers in this study preferred a less intense coffee flavor. PRACTICAL APPLICATIONS This study evaluated the effects of coffee bean roasts on the acceptability of a dairy-based espresso drink. The espresso was manufactured using light3 Corresponding author. TEL: 225-578-4411; FAX: 225-578-4008; EMAIL: [email protected] Journal of Food Processing and Preservation 31 (2007) 1–12. All Rights Reserved. © 2007, Louisiana State University Agricultural Center Journal compilation © 2007, Blackwell Publishing 1 medium roast, between roast, and dark French roast coffee beans. The darker roasts had a more intense coffee flavor when evaluated by a trained sensory panel. Consumers preferred a less intense coffee flavor. This research demonstrates the importance of choosing the correct intensity of coffee flavor when formulating any coffee flavored beverage. It shows that as roast increases, bitterness also increases. Sweetness must be adjusted if stronger coffee flavors are desired. If the espresso drink is formulated with milk, milk/sugar interactions will play a role in the perception of the coffee flavor and sweetness of the finished product.