OPTIMIZATION OF CREMA PRODUCED IN COFFEE

Abstract

The Crema Cup Crew goal was to model a cup of coffee like an expresso. In attaining this goal,a prototype attachment to the standard AeroPress was tested to optimize two parameters: residual grounds and coffee crema. Both parameters are very importantto enhance the drinkers experience. While traditional filtering techniques use paper filtration and downwards brewing, this destroyed most of the crema produced. The prototype attachment allows for inverted filtration and metal filters usage, thus preserving all crema produced. The team tested a wide variety of metal filters, ranging from 20-mesh to 100-mesh, and slot filters ranging from 0.001” to 0.007”. After running all experiments, the results showed that the mesh filters act as a very good “pre-filter”, as they block more of the course grounds. The slot-filters blocked most of the fine particles but when used individually they are overwhelmed and get clogged. It was decided to use the filters in series. When used in series, the 80-mesh filter in series with a 0.004” slot filter achieved the optimal results, attaining 4.5 mL of crema and only 4.8% residual ground remains after brewing.