High-pressure processing (HPP): Ensuring Safety and Preserving Flavor for Cold Brew Coffee
I January 2024, leading food technology company Hiperbaric published the results of research on the effectiveness of high-pressure processing (HPP) for cold brew coffee. This study was carried out in collaboration with the University of Burgos in Spain and experts from the Hiperbaric organization. Join XLIII Coffee to explore this processing method!
What is High-Pressure Processing (HPP)?
High-pressure processing (HPP) is a method of preserving food and beverages without using heat, typically performed at temperatures between 5°C and 20°C. It is used to ensure cold brew coffee safety and increase shelf life while maintaining the sensory qualities of fresh produce.
The operating principle of HPP is based on the use of high isostatic pressure transmitted by cold water, reaching up to 6,000 bar/600MPa/87,000 psi. With holding times of several minutes, this pressure is transmitted evenly and instantaneously throughout the product. The efficiency achieved is equivalent to pasteurization but only uses water and pressure instead of heat, bringing many advantages to food and beverage products.
Specifically, packaged products are placed into baskets and then introduced to the HPP equipment for a few minutes. During this process, high pressure neutralizes pathogenic bacteria and spoilage microorganisms, preserving the original flavor and nutritional properties of the product without the use of heat or chemical preservatives.
Photo of Hiperbaric’s high pressure treatment method
High-pressure coffee processing reduces pathogenic bacteria in cold-brew coffee
On January 23, 2024, Hiperbaric published the results of a comprehensive study demonstrating the effectiveness of HPP for cold brew coffee. Research confirms HPP achieves significant reductions in pathogenic bacteria while maintaining fresh taste and quality in this ready-to-drink beverage. In particular, HPP achieved a reduction of more than 6 logs of pathogenic bacteria. Moreover, over a 90-day cold storage period, the treated pathogenic bacteria displayed no signs of regeneration. This proves that high-pressure treatment is an effective killing step to improve the safety of cold brew coffee.
In addition to ensuring cold brew coffee safety, research also proves that HPP can maximize the original characteristics of cold brew coffee. Specifically, during monitoring, key attributes such as color, bioactive compounds, soluble solids, pH, and antioxidant activity were not changed during high-pressure processing. The flavor, acidity, and overall quality of the drink through the HPP process are also highly appreciated for its smoothness and sophistication. Furthermore, coffee quality can be maintained for more than three months of cold storage.
Photo of equipment used in Hiperbaric high-pressure treatment method
With its ability to reduce pathogenic bacteria while protecting delicate flavors, HPP could become the ideal pasteurization technology for today’s cold brew coffee market. If developed and popularized, this processing method can make an important contribution to improving the safety and quality of coffee for consumers.
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