Friedenauer T, Kordhishte S, Narz WLM, Bessel T, Tintrop LK, Vosough M, Salemi A, Thom C, Meckelmann SW, Spellauge M, Sommeryns A, Rehbock C, Schmidt TC, Schmitz OJ, Huber HP, Barcikowski S (2025)
Publication Type: Journal article
Publication year: 2025
Article Number: 2500115
Coffee is one of the most popular beverages, characterized by a complex composition and individual flavor profiles, strongly affected by extraction methods. A continuous and scalable cold extraction method based on irradiation of coffee particle dispersions (<200 μm) with a picosecond-pulsed laser is exploited, analyzing the influence of laser fluence (20–690 mJ cm−2) and pulse number (1–10) on the extract composition. The results highlight the generation of a unique volatile aroma profile at low fluence (35 mJ cm−2) and a reduced acidity in the liquid phase, which is neither correlated with a global temperature increase nor with changes in the specific surface area. This unique aroma profile is attributed to pulsed laser diffusion enhancement in liquids, resulting in localized heating and substance-specific alteration of the extraction kinetics, with energy consumption three times lower than classical hot coffee extraction and the potential for technical scale processing.
APA:
Friedenauer, T., Kordhishte, S., Narz, W.L.M., Bessel, T., Tintrop, L.K., Vosough, M.,... Barcikowski, S. (2025). Ultrashort‐Pulsed Laser Diffusion Enhancement in Liquids for Cold Extraction of Coffee in an Analytically Validated Low‐Fluence Regime. Advanced Photonics Research. https://doi.org/10.1002/adpr.202500115
MLA:
Friedenauer, Tina, et al. "Ultrashort‐Pulsed Laser Diffusion Enhancement in Liquids for Cold Extraction of Coffee in an Analytically Validated Low‐Fluence Regime." Advanced Photonics Research (2025).
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