Mapping the chemistry of coffee oxidation: A new framework for freshness in cold extraction
(Room 25 C)
10 Apr 26
1:00 PM
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1:45 PM
Coffee oxidation is a multi-step chemical process that affects both the flavor and stability of brewed coffee. Although terms like “freshness” or “staling” are widely used, the reactions behind them are still not fully understood. Oxidation arises from the degradation of unsaturated lipids, phenolic compounds, Maillard products and volatile precursors, generating aldehydes, ketones, alcohols and furans associated with papery, stale, rancid or flat notes. While oxidation during roasting and storage is relatively well studied, oxidation in brewed coffee: especially in cold brew, remains unexplored. Low extraction temperatures preserve dissolved oxygen, alter redox conditions and slow hydroperoxide breakdown, creating unique oxidative pathways that have not yet been characterized. This lecture provides a science-based overview of how oxidation develops and why it matters, and introduces a new research framework from the Research and Innovation Coffee Hub (RICH) that integrates extraction architecture, oxidation markers, physicochemical parameters and sensory evaluation.