Efecto del perfil de tueste y el ajuste de molienda sobre la extracción y la calidad sensorial de café Coffea arabica var. Parainema
DOI:
https://doi.org/10.71112/699hm149Palavras-chave:
análisis sensorial, café, Coffea arabica, extracción, molienda, tuesteResumo
Este estudio evaluó cómo tres perfiles de tueste y tres grados de molienda influyen en la extracción y la calidad sensorial del café Coffea arabica var. Parainema lavado, procedente de Lepaera, Honduras. Se analizaron nueve combinaciones de tueste y molienda, con cuatro lotes por combinación. En cada bebida se midieron los sólidos disueltos totales (TDS), el rendimiento de extracción (EY), la acidez, el dulzor y la aceptación global. La molienda fue el factor que más influyó en todas las variables. G3 y G4 conservaron mayor dulzor y aceptación, mientras G4.5 obtuvo las puntuaciones más bajas, especialmente con el tueste claro. El efecto conjunto del tueste y la molienda se observó en el TDS y la aceptación global, lo que indica que ambas decisiones deben considerarse en conjunto. En las condiciones evaluadas, G3 mostró el equilibrio más estable entre extracción y calidad sensorial; G4 mantuvo una aceptación alta, aunque presentó menor rendimiento de extracción. Estos resultados corresponden a una sola variedad, cosecha y preparación por inmersión, por lo que conviene comprobarlos con otros cafés y métodos de preparación.
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Copyright (c) 2026 Kevin Jarod Mejía Osorto (Autor/a)
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