Investigation of Coffee Qualities through Electrostatic and Electrochemical Methods
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Date
2025-02-24
Authors
Bumbaugh, Robin
Journal Title
Journal ISSN
Volume Title
Publisher
University of Oregon
Abstract
This thesis presents groundbreaking research on using electrochemicalmethods in conjunction with % Total Dissolved Solids (%TDS) as a marker for
brewed coffee qualities. The study emphasizes the necessity of brewing reproducible
coffee for accurate measurements. It highlights the impact of adding water to coffee
beans before grinding, which reduces electrostatic charge and results in a more
uniform particle size distribution, enhancing consistent extraction during brewing.
The research further examines the relationship between roast degree, measured by
Agtron value, and %TDS, utilizing cyclic voltammetry (CV) as a novel technique
for analyzing brewed coffee. A strong correlation is found between the integrated
area of the observed reduction wave and %TDS, linked to hydrogen underpotential
deposition (HUPD) on a platinum electrode. It is also found that coffee matrix
molecules adsorb to the electrode surface, block reaction sites, and suppress the
HUPD signal with multiple CV cycles. The study further explores the effects
of varying brew parameters (grind size, water temperature, water amount, bean
amount, and brew time) on CV characteristics, demonstrating linear correlations
between %TDS, HUPD reduction wave area, and peak height, with shifts in brew
parameters impacting these metrics. Additional CV characteristics, peak center
and peak full-width-half-maximum both of which are known to relate to solution
composition, are observed to shift with brew parameters but do not correlate to
%TDS. The innovative use of CV for assessing coffee quality opens new avenues for
electrochemistry techniques in food science, with potential applications in other
acidic liquids such as wine and tea. Future research could leverage multifactor
analysis for standard protocols in coffee scaling and flavor targeting, possibly
incorporating electrochemical devices in brewing processes to allow consumers
to adjust for individual flavor preferences. This dissertation includes previously
published and unpublished co-authored material
Description
Keywords
Coffee, Electrochemistry