Influence of brewing method on the nutritional composition and sensory attributes of coffee by Arabica beans of different roasting degrees.

Abstract

Temperature-controlled espresso (C) was nutritionally and sensorially compared with hot espresso coffee to evaluate its overall quality. Both roasting degree and brewing temperature significantly influenced the release of bioactive and nutritional components. Espresso from light and medium roasts showed the highest recovery of sugars (26.27 %), minerals (2.66 %), protein (5.38 %), and fiber (8.54 %), transferring 80 % of phenolics and flavonoids into the beverage. C coffee yielded reduced antioxidant activities than hot espresso, yet retained significant caffeine and phenolic fractions, providing mechanistic insight into temperature-dependent compound release. E-tongue analysis showed systematic variations in bitterness, umami, richness, and astringency, reflecting the effects of roasting and extraction on sensory attributes. Spent coffee grounds (SCGs) preserved notable phenolic content (up to 24.51 mg GAE/g), highlighting their potential for sustainable reuse in functional and industrial applications. Roasting and brewing conditions shaped the chemical and sensory profiles of coffee, providing guidance for optimized espresso processing and SCG valorization.