MAPPING OF COFFEE CAPSULES CHARACTERISTICS

The use of coffee capsules has been increasing in the market because it is practical, easy to prepare and convenient. In addition, since it is single coffee dose, it is used by people who live alone and by families where each member has its own preference. The objective of this work was to evaluate the physical-chemical and sensorial characteristics of coffee samples in capsules sold commercially in Brazil, to verify if these characteristics differ from conventional espresso coffee and if the beverages obtained from capsule coffees differ in the overall quality of the beverage. Eight samples of coffees in capsules were studied, two of each brand, totaling four machines. One sample of roasted and ground coffee with a global quality known as superior and one of roasted coffee beans of global quality known as gourmet were used to prepare the beverage in an espresso machine. The following analysis were also performed; roasting degree, sieving, net weight, moisture, time and flow of beverage preparation, cream volume and cream persistence, evaluation of the sensorial characteristics of the coffee beverage, percentage of extraction, soluble solids content, pH, caffeine, chlorogenic acids (ACG) and trigonelline. The data was analyzed by Analysis of Variance (ANOVA), Hierarchical Cluster Analysis and Principal Component Analysis. Thus, it was possible to observe how the different machines produce beverages with different characteristics and also that there are differences between the capsules of the same brand. In general, the capsules showed higher preparation time, cream volume, pH, extraction percentage and soluble solids content, as well as lower ACG extraction efficiency and lower concentrations of caffeine and trigonelline when compared to conventional espresso coffee beverages. As to the overall quality, it was observed that different qualities of coffee beverages can be obtained by using coffees in capsules.