| Summary: | Coffee pulp, a by-product of coffee production, contains valuable compounds such as caffeine and chlorogenic acid with high antiradical activity. In this study, aqueous solutions of β-cyclodextrin (β-CD) were used as a non-conventional solvent for the extraction of targeted compounds from coffee pulp. The parameters of β-CD concentration (C<sub>βcd</sub>), liquid-to-solid ratio (L/S), and temperature (T) were evaluated based on the antiradical activity (A<sub>AR</sub>) and the caffeine content (C<sub>Caf</sub>). The optimum operational conditions were found to be C<sub>βcd</sub>: 9.25 mg/mL, L/S: 30 mL/g and T: 80 °C. The sensory profiles of brews prepared with coffee and coffee pulp with or without cyclodextrin were studied with quantitative descriptive analysis. The brew from the by-product had fruity, botanic, sweet and sourness sensory properties, and cyclodextrin was found to be able to affect the overall taste of the brew.
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