Search

Abstract With the growing popularity of cold brewed coffee comes a need for brewing efficiency while preserving the desirable flavor profile. Despite the wide use of full immersion brewing techniques, the effect of brew time on the dynamic sensory profiles of full immersion brewed coffee remains underexplored. Here, we investigated the relationship between coffee sensory quality and extraction dynamics, measured as Total Dissolved Solids (TDS) and Extraction (E) of full immersion brewed coffee at various roast levels, and brewing temperatures (4 °C, 22 °C and 92 °C), over brew time using a generic descriptive analysis method. Specifically, different brew time points were selected for different temperatures based on five targeted coffee extraction stages. Furthermore, the unique experimental design also explored a sensory-driven engineering research process. Roast level had the greatest impact on the sensory profile of the coffees, followed by brewing temperature, but brew time, especially the longer brew times as TDS plateaued, had subtler impacts than expected. Twenty-five of 28 sensory attributes were significantly different among the 30 coffee samples, indicating a single source green coffee blend can produce a wide range of complex sensory profiles using different combinations of roast level, temperature, and brew time. Specifically, the intensity of sweetness was negatively correlated with TDS, and 19 other attribute intensities were positively correlated with TDS. Interestingly, we found that certain long time cold brews had similar sensory profiles to those of some short time hot brews, suggesting the sensory profiles of certain hot brews and cold brews could possibly be matched through controlled preparation. Overall, our study demonstrated an approach of integrating food engineering and sensory analysis for product development, and our findings provide valuable insights into the extraction dynamics and sensory quality of full immersion brewed coffee and opens new brewing avenues for the coffee industry.

Abstract Coffee professionals have long known that the “roast profile,” i.e., the temperature versus time inside the roaster, strongly affects the flavor and quality of the coffee. A particularly important attribute of brewed coffee is the perceived sourness, which is known to be strongly correlated to the total titratable acidity (TA). Most prior work has focused on laboratory-scale roasters with little control over the roast profile, so the relationship between roast profile in a commercial-scale roaster and the corresponding development of TA to date remains unclear. Here we investigate roast profiles of the same total duration but very different dynamics inside a 5-kg commercial drum roaster, and we show that the TA invariably peaks during first crack and then decays to its original value by second crack. Although the dynamics of the TA development varied with roast profile, the peak TA surprisingly exhibited almost no statistically significant differences among roast profiles. Our results provide insight on how to manipulate and achieve desired sourness during roasting.

Abstract We recently performed a systematic investigation of consumer preferences for black coffee versus key brewing parameters, including total dissolved solids, extraction yield, and brewing temperature (Cotter et al. in J Food Sci 86(1):194–205, 2021. https://doi.org/10.1111/1750-3841.15561 ). An experimental goal in that work was for participants to taste the coffee at a beverage temperature of 65 °C, but the large sample size of more than 3000 individual tastings, combined with natural variations in the brewing and cooling processes, meant that coffees were assessed over a normally distributed range of temperatures between 56 and 71 °C. Here we use those data to provide a more detailed analysis of the impact of beverage temperature on consumer acceptance of the coffee, with a key objective of identifying beverage temperatures at which no consumers assess the coffee either as too hot or too cold. Using a 5-point just-about-right (JAR) scale, we find that a majority of consumers (> 50%) assessed the temperature as JAR at all temperatures tested up to 70 °C. A substantial fraction of consumers, approximately 6–12%, assessed the coffee as too cold over the range 56–68 °C. Only above 70 °C did a majority of consumers assess the coffee as too hot and none assessed it as too cold, albeit with 40% still assessing it as JAR. Complementary analyses indicate that beverage temperature over this range had little impact on assessments of the adequacy of flavor intensity, acidity, and mouthfeel, but did correlate slightly with overall liking and purchase intent. Overall, the results suggest that temperatures over the range of 58–66 °C maximize consumer acceptance, and that 68–70 °C is the minimum temperature range at which no consumers will assess black coffee as too cold.

Abstract Animal models are often used to assess the airborne transmissibility of various pathogens, which are typically assumed to be carried by expiratory droplets emitted directly from the respiratory tract of the infected animal. We recently established that influenza virus is also transmissible via “aerosolized fomites,” micron-scale dust particulates released from virus-contaminated surfaces (Asadi et al. in Nat Commun 11(1):4062, 2020). Here we expand on this observation, by counting and characterizing the particles emitted from guinea pig cages using an Aerodynamic Particle Sizer (APS) and an Interferometric Mie Imaging (IMI) system. Of over 9000 airborne particles emitted from guinea pig cages and directly imaged with IMI, none had an interference pattern indicative of a liquid droplet. Separate measurements of the particle count using the APS indicate that particle concentrations spike upwards immediately following animal motion, then decay exponentially with a time constant commensurate with the air exchange rate in the cage. Taken together, the results presented here raise the possibility that a non-negligible fraction of airborne influenza transmission events between guinea pigs occurs via aerosolized fomites rather than respiratory droplets, though the relative frequencies of these two routes have yet to be definitively determined.

Abstract Wearing surgical masks or other similar face coverings can reduce the emission of expiratory particles produced via breathing, talking, coughing, or sneezing. Although it is well established that some fraction of the expiratory airflow leaks around the edges of the mask, it is unclear how these leakage airflows affect the overall efficiency with which masks block emission of expiratory aerosol particles. Here, we show experimentally that the aerosol particle concentrations in the leakage airflows around a surgical mask are reduced compared to no mask wearing, with the magnitude of reduction dependent on the direction of escape (out the top, the sides, or the bottom). Because the actual leakage flowrate in each direction is difficult to measure, we use a Monte Carlo approach to estimate flow-corrected particle emission rates for particles having diameters in the range 0.5–20 μm. in all orientations. From these, we derive a flow-weighted overall number-based particle removal efficiency for the mask. The overall mask efficiency, accounting both for air that passes through the mask and for leakage flows, is reduced compared to the through-mask filtration efficiency, from 93 to 70% for talking, but from only 94–90% for coughing. These results demonstrate that leakage flows due to imperfect sealing do decrease mask efficiencies for reducing emission of expiratory particles, but even with such leakage surgical masks provide substantial control.

Abstract The sensory qualities of brewed coffee are known to be strongly correlated with the total dissolved solids (TDS) and extraction yield (E) of the brew. Here, we derive a predictive model for the TDS and E of full immersion brewed coffee using a pseudo-equilibrium desorption approach. Assuming a single, species-averaged equilibrium constant $$K$$ K yields theoretical predictions indicating that the TDS is approximately inversely proportional to the water/coffee mass brew ratio, while E is independent of the brew ratio. Our experimental results strongly accord with both theoretical predictions, and indicate that E is approximately 21% over a wide range of brew ratios. An analysis of the standard oven-drying method for measuring E indicates that it yields significant underestimates of the true value at equilibrium, due to retained brew within the spent moist grounds. We further demonstrate that $$K$$ K is insensitive to grind size, roast level, and brew temperature over the range 80–99 °C. Taken together, our results indicate that full immersion brewing offers precise control over the TDS at equilibrium but little control over E, and that practitioners should pay careful attention to their brew ratio as the most important parameter for full-immersion brewing.

Abstract The brew temperature is widely considered a key parameter affecting the final quality of coffee, with a temperature near 93 °C often described as optimal. In particular, drip brewers that do not achieve a minimum brew temperature of 92 °C within a prescribed time period fail their certification. There is little empirical evidence in terms of rigorous sensory descriptive analysis or consumer preference testing, however, to support any particular range of brew temperatures. In this study, we drip-brewed coffee to specific brew strengths, as measured by total dissolved solids (TDS), and extraction yields, as measured by percent extraction (PE), spanning the range of the classic Coffee Brewing Control Chart. Three separate brew temperatures of 87 °C, 90 °C, or 93 °C were tested, adjusting the grind size and overall brew time as necessary to achieve the target TDS and PE. Although the TDS and PE both significantly affected the sensory profile of the coffee, surprisingly the brew temperature had no appreciable impact. We conclude that brew temperature should be considered as only one of several parameters that affect the extraction dynamics, and that ultimately the sensory profile is governed by differences in TDS and PE rather than the brew temperature, at least over the range of temperatures tested.

Influenza viruses are believed to transmit through the air as respiratory droplets or aerosols. In the guinea pig model, Asadi et al. show that influenza virus can also be transmitted as aerosolized fomites, which are microscopic dust particles stirred up from a virus-contaminated environment.

Cold brew coffee is often described as sweeter or less acidic than hot brew coffee. Such comparisons, however, are potentially confounded by two key effects: different brew temperatures necessarily change the extraction dynamics and potentially alter the resulting brew strength, and different consumption temperatures are well known to affect perceived flavor and taste. Here, we performed a systematic study of how extraction temperature affects the sensory qualities of full immersion coffee. The investigation used a 3 × 3 × 3 factorial design, with coffee from three different origins representing different post-harvest methods (washed, honey-processed, and wet-hulled), each roasted to three different levels (light, medium, and dark), and each brewed at three different temperatures (4 °C, 22 °C, and 92 °C). All coffees were brewed to equilibrium, then diluted to precisely 2% total dissolved solids (TDS) and served at the same cold temperature (4 °C). We find that four attributes exhibited statistically significant variations with brew temperature for all origins and roast levels tested, with bitter taste, sour taste, and rubber flavor all higher in hot brewed coffees, and floral flavor higher in cold brewed coffee. However, there were strong interactions with origin and roast, with several additional attributes significantly impacted by temperature for specific origins and roast levels. These results provide insight on how brew temperature can be used to modulate the flavor profile of full immersion coffee.

Previously, we demonstrated a strong correlation between the amplitude of human speech and the emission rate of micron-scale expiratory aerosol particles, which are believed to play a role in respiratory disease transmission. To further those findings, here we systematically investigate the effect of different 'phones' (the basic sound units of speech) on the emission of particles from the human respiratory tract during speech. We measured the respiratory particle emission rates of 56 healthy human volunteers voicing specific phones, both in isolation and in the context of a standard spoken text. We found that certain phones are associated with significantly higher particle production; for example, the vowel /i/ ("need," "sea") produces more particles than /ɑ/ ("saw," "hot") or /u/ ("blue," "mood"), while disyllabic words including voiced plosive consonants (e.g., /d/, /b/, /g/) yield more particles than words with voiceless fricatives (e.g., /s/, /h/, /f/). These trends for discrete phones and words were corroborated by the time-resolved particle emission rates as volunteers read aloud from a standard text passage that incorporates a broad range of the phones present in spoken English. Our measurements showed that particle emission rates were positively correlated with the vowel content of a phrase; conversely, particle emission decreased during phrases with a high fraction of voiceless fricatives. Our particle emission data is broadly consistent with prior measurements of the egressive airflow rate associated with the vocalization of various phones that differ in voicing and articulation. These results suggest that airborne transmission of respiratory pathogens via speech aerosol particles could be modulated by specific phonetic characteristics of the language spoken by a given human population, along with other, more frequently considered epidemiological variables.

An amendment to this paper has been published and can be accessed via a link at the top of the paper.

Centrifugation is the primary preparation step for isolating red blood cells (RBCs) from whole blood, including for use in studies focused on transduction of adenosine triphosphate (ATP), an important vasodilatory signaling molecule. Despite the wide use of centrifugation, little work has focused on how the centrifugation itself affects release of ATP from RBCs prior to subsequent experimentation. Here we report that both the centrifugation force and duration have a pronounced impact on the concentration of ATP present in the packed RBCs following centrifugation. Multiple subsequent centrifugations yield extracellular ATP concentrations comparable to the amount released during the initial centrifugation, suggesting this effect is cumulative. Pairwise measurements of hemoglobin and ATP suggest the presence of ATP is primarily due to an increase in centrifugation-induced hemolysis. These results indicate that common centrifugation parameters, within the ranges explored here, can release ATP in quantities comparable to the low end of the range of values measured in typical ATP transduction experiments, potentially complicating experimental interpretation of those results.

Abdominal obesity and metabolic syndrome (MS) are multifactorial conditions associated with increased risk of cardiovascular disease and type II diabetes mellitus. Previous work has demonstrated that the hemorheological profile is altered in patients with abdominal obesity and MS, as evidenced for example by increased whole blood viscosity. To date, however, no studies have examined red blood cell (RBC) deformability of blood from individuals with obesity or metabolic abnormalities under typical physiological flow conditions. In this study, we pumped RBCs through a constriction in a microfluidic device and used high speed video to visualize and track the mechanical behavior of ~8,000 RBCs obtained from either healthy individuals (n = 5) or obese participants with metabolic abnormalities (OMA) (n = 4). We demonstrate that the OMA+ cells stretched on average about 25% less than the healthy controls. Furthermore, we examined the effects of ingesting a high-fat meal on RBC mechanical dynamics, and found that the postprandial period has only a weak effect on the stretching dynamics exhibited by OMA+ cells. The results suggest that chronic rigidification of RBCs plays a key role in the increased blood pressure and increased whole blood viscosity observed in OMA individuals and was independent of an acute response triggered by consumption of a high-fat meal.

The peak in influenza incidence during wintertime in temperate regions represents a longstanding, unresolved scientific question. One hypothesis is that the efficacy of airborne transmission via aerosols is increased at lower humidities and temperatures, conditions that prevail in wintertime. Recent work with a guinea pig model by Lowen et al. indicated that humidity and temperature do modulate airborne influenza virus transmission, and several investigators have interpreted the observed humidity dependence in terms of airborne virus survivability. This interpretation, however, neglects two key observations: the effect of ambient temperature on the viral growth kinetics within the animals, and the strong influence of the background airflow on transmission. Here we provide a comprehensive theoretical framework for assessing the probability of disease transmission via expiratory aerosols between test animals in laboratory conditions. The spread of aerosols emitted from an infected animal is modeled using dispersion theory for a homogeneous turbulent airflow. The concentration and size distribution of the evaporating droplets in the resulting "Gaussian breath plume" are calculated as functions of position, humidity, and temperature. The overall transmission probability is modeled with a combination of the time-dependent viral concentration in the infected animal and the probability of droplet inhalation by the exposed animal downstream. We demonstrate that the breath plume model is broadly consistent with the results of Lowen et al., without invoking airborne virus survivability. The results also suggest that, at least for guinea pigs, variation in viral kinetics within the infected animals is the dominant factor explaining the increased transmission probability observed at lower temperatures.

Micrometer-scale particles suspendedin NaCl solutions aggregatelaterally near the electrode upon application of a low-frequency (∼100Hz) field, but the same particles suspended in NaOH solutions areinstead observed to separate laterally. The underlying mechanism forthe electrolyte dependence remains obscure. Recent work by Woehl etal. (PRX, 2015) revealed that, contrary to previous reports, particlessuspended in NaOH solutions indeed aggregate under some conditionswhile simultaneously exhibiting a distinct bifurcation in averageheight above the electrode. Here we elaborate on this observationby demonstrating the existence of a critical frequency (∼25Hz) below which particles in NaOH aggregate laterally and above whichthey separate. The results indicate that the current demarcation ofelectrolytes as either aggregating or separating is misleading andthat the key role of the electrolyte instead is to set the magnitudeof a critical frequency at which particles transition between thetwo behaviors. [ABSTRACT FROM AUTHOR]

We investigate a new type of behavior whereby small vesicles orbiting around a larger vesicle in a toroidal electrohydrodynamic flow undergo dynamic angular segregation. Application of a low frequency (∼50 Hz) electric field induces aggregation of adjacent unilamellar vesicles near the electrode, in a manner similar to that observed with rigid colloidal particles. For polydisperse vesicle suspensions, however, small vesicles (20 μm) in a toroidal electrohydrodynamic flow field. While orbiting, the smaller vesicles gradually segregate into well-defined angular cross sections. Viewed from above, the vesicles appear to form dynamic “bands” at prescribed angles, separated by regions devoid of vesicles. We interpret the angular segregation in terms of induced dipolar interactions, and we propose a model based on point dipoles rotating in a cellular flow field. We demonstrate that the model yields a surprisingly diverse range of vesicle trajectories, including many that are qualitatively consistent with the experimental observations. [ABSTRACT FROM AUTHOR]