It is difficult to assess the qualities of solvated coffee on a timescale comparable to its rate of cooling and volatile loss. This is an important challenge because the coffee industry relies on extractions prepared using seemingly reproducible protocols. Yet, it has been shown that the composition of coffee extracts can vary wildly with minor fluctuations in brew parameters, making it difficult to predict the composition of the beverage without drinking it. This talk details the development of an electrochemical method to assess solvated coffee compounds using a three-electrode electrochemical method, performed using either commercial or home-made potentiostats.  We demonstrate that there is a well-defined relationship between total dissolved solids (concentration of coffee material by mass) and current passed at reducing potentials. We also show that our method can discern differences in roast profile, origin, and random variation during preparation.

Electrochemical assessment of coffee qualities

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