COMPARATIVE ANALYSIS OF THE INFLUENCE OF ALTERNATIVE BREWING METHODS ON THE ORGANOLEPTIC PROPERTIES OF COFFEE

Abstract

This article presents a comprehensive comparative analysis of the impact of alternative brewing methods on the organoleptic properties of coffee, including aroma, flavor, body, acidity, bitterness, and aftertaste. In recent years, the growing popularity of alternative brewing techniques – such as French press, AeroPress, Chemex, V60, cold brew, nitro brew, and siphon – has stimulated both consumer interest and professional inquiry into how these methods influence the sensory characteristics of coffee. However, existing studies often lack systematic assessment of how variables such as grind size, water temperature, extraction time, filtration type, and coffee-to-water ratio interact to affect sensory perception. The purpose of this research is to fill this knowledge gap by synthesizing findings from scientific literature and conducting a structured comparison of brewing variables and resulting flavor profiles. The methodological approach includes a comparative matrix of seven major brewing methods, drawing from empirical data, chemical analyses, and sensory evaluation studies. The analysis reveals that pour-over methods (V60, Chemex) produce clean, bright cups with well-defined acidity and floral-fruity notes, while immersion methods (French press, siphon) yield fuller-bodied, richer beverages with more pronounced mouthfeel. Cold brew and nitro brew are characterized by their low acidity, smooth texture, and high caffeine concentration due to prolonged extraction at low temperatures. AeroPress demonstrates notable flexibility, allowing control over strength and clarity based on the chosen recipe and filter type. Additionally, the study highlights the relevance of filtration media to the clarity and aromatic precision of the final brew. Paper filters tend to produce cleaner cups, while metal mesh and cloth filters retain more oils and solids, affecting both body and flavor balance. Siphon brewing, as a vacuum-based method, uniquely combines immersion and filtration, offering a complex and refined cup profile. The findings underscore that no single method is universally superior; rather, each method creates a distinct sensory experience, making it essential to align brewing choices with consumer preferences, bean origin, and intended use. The implications of this study are significant for specialty coffee professionals, baristas, hospitality educators, and coffee enthusiasts seeking to optimize quality through method selection. By systematizing the relationships between brewing techniques and sensory output, the article contributes to a deeper understanding of coffee preparation science and supports informed decision-making in both domestic and commercial contexts.