I have a project making "cold brew" coffee. The ground coffee need to steep into water for 20 - 24h, so this is the good condition for the microorganisms grow. I decided to pasteurize the coffee after that but I worried that the temperature will blow away all the flavor and the coffee will turn into odorless... What I need to do in this case? I glad to see any comments of RGers.
Thanks and Regards
At the laboratory scale studies (say for some proof of concept), filtration through 0.45 to 0.22 micron filters could serve the purpose. For large scale applications, pulsed electric fields could be a non-thermal option with best retention of flavors.
Benzoic acid is a natural preservative found in cranberries. That might be one option. Another more economic option would be to see if there may be a natural antibiotics in fresh coffee cherries. I know the cherries are fermented/rotted, but that does not necessarily mean there are no antibiotics in the flesh of the coffee cherry. It may be that the cherry is rotted by an overwhelming number of microbes, fungi, yeast, and so forth. This potential solution could be applied in combination with microfiltration, mentioned above. It could help provide a cumulative effect. Many solutions in the food industry are provided cumulative effects, not by just one "silver bullet."
An alternative to pulsed electric field treatment would be high pressure processing (HPP) which is as well an non-thermal decontamination process already commercially used for the pasteurisation of fruit juices.
Interesting points on pulsed electric field treatment for retaining the flavour for longer period.
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