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Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (15 August 2022) | Viewed by 61678

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Dr. Cláudia P. Passos

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Department of Chemistry, University of Aveiro, Aveiro, Portugal
Interests: coffee; spent coffee grounds; food; polysaccharides; green technologies; microwave assisted extraction; supercritical processes
Special Issues, Collections and Topics in MDPI journals

Dr. Ana S. P. Moreira

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Researcher, LAQV-REQUIMTE—Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology, Department of Chemistry, University of Aveiro, Aveiro, Portugal
Interests: mass spectrometry; lipidomics; algae lipids; PUFA
Special Issues, Collections and Topics in MDPI journals

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Dear Colleagues,

As one of the most consumed beverages worldwide, coffee has long been a matter of scientific interest. The health benefits of coffee consumption are still being defined as methods for coffee preparation itself are mutable and being continuously reinvented. As a result, the characterization of coffee composition, including descriptions of bioactive compounds, still has a scientific purpose. The challenge has also grown towards the discovery of structure–function relationships that can explain some of the coffee health-related properties. Furthermore, the applicability and interest has been extended to coffee byproducts as an additional opportunity to develop a circular economy approach with more sustainable use of natural resources. With the implementation of green technologies, such as involving supercritical, microwave, or ultrasound, among others, new opportunities towards the extraction of bioactive compounds from coffee and coffee byproducts have emerged with potential application towards innovative food products and materials for food preservation systems.

Dr. Cláudia P. Passos
Dr. Ana S. P. Moreira
Guest Editors

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Keywords

coffee
coffee byproducts
eco-friendly extraction
bioactive compounds
structure–function relationships
food applications

Published Papers (13 papers)

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14 pages, 1648 KiB

Open AccessArticle

Green/Roasted Coffee and Silverskin Extracts Inhibit Sugar Absorption by Human Intestinal Epithelial (Caco-2) Cells by Decreasing GLUT2 Gene Expression

by Juliana A. Barreto Peixoto, Nelson Andrade, Susana Machado, Anabela S. G. Costa, Maria Beatriz P. P. Oliveira, Fátima Martel and Rita C. Alves

Foods 2022, 11(23), 3902; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11233902 - 03 Dec 2022

Cited by 1 | Viewed by 1635

Abstract

Moderate coffee ingestion has been associated with a decrease in type 2 diabetes risk, mainly due to its richness in chlorogenic acids (CGA). To explore this, extracts of green beans, roasted beans, and silverskin were prepared by aqueous ultrasound-assisted extraction and characterized by a reversed-phase high-performance liquid chromatography-photodiode array detector (RP-HPLC-DAD). The effects on the uptake of glucose and fructose by human intestinal epithelial (Caco-2) cells and the influence on the expression of sugar transporter genes (by RT-qPCR) were investigated and compared. The uptake of ³H-deoxy-D-glucose and ¹⁴C-fructose by Caco-2 cells was significantly reduced by all the extracts, with green coffee (which also contained higher amounts of CGA) achieving the highest efficiency. Although silverskin presented the lowest amounts of CGA and caffeine, it promoted an inhibitory effect similar to the effects of green/roasted beans. In the case of glucose uptake, the effect was even higher than for roasted coffee. This activity is explained by the ability of the extracts to markedly decrease GLUT2, but not GLUT5 gene expression. In addition, a decrease in SGLT1 gene expression was also found for all extracts, although not at a statistically significant rate for silverskin. This study also revealed a synergistic inhibitory effect of caffeine and 5-CQA on the uptake of sugars. Thus, silverskin appears as an interesting alternative to coffee, since the valorization of this by-product also contributes to the sustainability of the coffee chain. Full article

(This article belongs to the Special Issue Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products)

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20 pages, 2467 KiB

Open AccessArticle

Volatile Fingerprinting and Sensory Profiles of Coffee Cascara Teas Produced in Latin American Countries

by Juliana DePaula, Sara C. Cunha, Adriano Cruz, Amanda L. Sales, Ildi Revi, José Fernandes, Isabel M. P. L. V. O. Ferreira, Marco A. L. Miguel and Adriana Farah

Foods 2022, 11(19), 3144; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11193144 - 10 Oct 2022

Cited by 8 | Viewed by 2992

Abstract

Coffee is one of the most produced and consumed food products worldwide. Its production generates a large amount of byproducts with bioactive potential, like the fruit skin and pulp, popularly called cascara. This study aimed to evaluate the volatile and sensory profiles and the consumption potential of commercial Coffea arabica cascara teas by Rio de Janeiro consumers. Analyses of volatile organic compounds in unfermented (n = 2) and fermented (n = 4) cascara tea infusions were performed by GC-MS. RATA and acceptance sensory tests were performed with untrained assessors (n = 100). Fifty-three volatile organic compounds distributed in 9 classes were identified in different samples. Aldehydes, acids, alcohols, esters, and ketones prevailed in order of abundance. With mild intensity, the most cited aroma and flavor attributes were sweet, herbal, woody, prune, fruity, honey, toasted maté and black tea for unfermented teas. For the fermented teas, sweet, woody, black tea, prune, herbal, citric, fruity, honey, raisin, peach, toasted maté, tamarind, and hibiscus were rated as intense. A good association between the attributes selected by the assessors and the volatile compounds was observed. Unfermented teas, with a mild flavor and traditional characteristics, showed better mean acceptance (6.0–5.9 points) when compared to fermented teas (6.0–5.3 points), with exotic and complex attributes. These were well accepted (>8.0 points) by only about 20% of the assessors, a niche of consumers that appreciate gourmet foods. Full article

(This article belongs to the Special Issue Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products)

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28 pages, 2992 KiB

Open AccessArticle

Production of Coffee Cherry Spirits from Coffea arabica Varieties

by Patrik Blumenthal, Marc C. Steger, Andrès Quintanilla Bellucci, Valerie Segatz, Jörg Rieke-Zapp, Katharina Sommerfeld, Steffen Schwarz, Daniel Einfalt and Dirk W. Lachenmeier

Foods 2022, 11(12), 1672; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11121672 - 07 Jun 2022

Cited by 5 | Viewed by 4846

Abstract

Coffee pulp, obtained from wet coffee processing, is the major by-product accumulating in the coffee producing countries. One of the many approaches valorising this underestimated agricultural residue is the production of distillates. This research project deals with the production of spirits from coffee pulp using three different Coffea arabica varieties as a substrate. Coffee pulp was fermented for 72 h with a selected yeast strain (Saccharomyces cerevisiae L.), acid, pectin lyase, and water. Several parameters, such as temperature, pH, sugar concentration and alcoholic strength were measured to monitor the fermentation process. Subsequently, the alcoholic mashes were double distilled with stainless steel pot stills and a sensory evaluation of the products was conducted. Furthermore, the chemical composition of fermented mashes and produced distillates were evaluated. It showed that elevated methanol concentrations (>1.3 g/L) were present in mashes and products of all three varieties. The sensory evaluation found the major aroma descriptor for the coffee pulp spirits as being stone fruit. The fermentation and distillation experiments revealed that coffee pulp can be successfully used as a raw material for the production of fruit spirits. However, the spirit quality and its flavour characteristics can be improved with optimised process parameters and distillation equipment. Full article

(This article belongs to the Special Issue Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products)

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14 pages, 1464 KiB

Open AccessArticle

Comparative Analysis of Selected Chemical Parameters of Coffea arabica, from Cascara to Silverskin

by Alica Bobková, Katarína Poláková, Alžbeta Demianová, Ľubomír Belej, Marek Bobko, Lukáš Jurčaga, Branislav Gálik, Ivana Novotná, Amaia Iriondo-DeHond and María Dolores del Castillo

Foods 2022, 11(8), 1082; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11081082 - 08 Apr 2022

Cited by 10 | Viewed by 2666

Abstract

Nowadays, there is an increased interest in coffee derivatives (green beans, roasted beans, and coffee by-products (Cascara and Silverskin)) due to their particular chemical composition. This study aimed to compare the content of dry matter, total fat, fatty acids, and fiber (ADF, NDF) of coffee by-products (Cascara and Silverskin) and coffee beans (green and roasted under different conditions). Coffee beans and their by-products were obtained from 100% C. arabica coffee cherries from Panama by dry process. The lowest concentrations of fat corresponded to Cascara 4.24 g·kg⁻¹ and Silverskin 23.70 g·kg⁻¹, respectively. The major fatty acids detected in all samples were palmitic, stearic, oleic, and linoleic acids, the latter two being essential fatty acids. LDA showed that 89.01% of the variability between beans and by-products was explained by lignoceric, myristic, behenic, tricosanoic, arachidic, and heneicosanoic acids. Silverskin appeared to be a good source of lignoceric, myristic, and behenic acids and had a higher concentration of dietary fiber (314.95 g·kg⁻¹) than Cascara (160.03 g·kg⁻¹). Coffee by-products (Silverskin and Cascara) are low-fat products enriched in dietary fiber. Their incorporation, after adjustment, into the global diet may contribute to nutrition security, the sustainability of the coffee sector, and human health. Full article

(This article belongs to the Special Issue Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products)

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15 pages, 1493 KiB

Open AccessArticle

Appetite and Satiety Effects of the Acute and Regular Consumption of Green Coffee Phenols and Green Coffee Phenol/Oat β-Glucan Nutraceuticals in Subjects with Overweight and Obesity

by Mónica Redondo-Puente, Raquel Mateos, Miguel A. Seguido, Joaquín García-Cordero, Susana González, Rosa M. Tarradas, Laura Bravo-Clemente and Beatriz Sarriá

Foods 2021, 10(11), 2511; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112511 - 20 Oct 2021

Cited by 9 | Viewed by 2929

Abstract

Green coffee has weight management properties, yet its effects on appetite and satiety remain unclear as few, mainly acute, studies perform objective measurements. Therefore, the influence on appetite/satiety of acute and regular consumption of two nutraceuticals, a decaffeinated green coffee phenolic extract (GC) alone or combined with oat β-glucans (GC/BG), with known satiating properties, has been analysed subjectively using visual analog scales (VAS) and objectively measuring actual food intake and postprandial appetite and satiety hormones. A randomised, cross-over, blind trial was carried out in 29 overweight volunteers who consumed GC or GC/BG twice a day for 8 weeks. After acute (day = 0) and regular consumption (day = 56) of the nutraceuticals, satiety was measured at 30, 60, 90, 150, and 210 min, as well as food intake at breakfast (30 min) and lunch (300 min). Additionally, in a subgroup of participants (n = 9), cholecystokinin, peptide-YY, glucagon-like-peptide-1, ghrelin and leptin concentrations were analysed in blood samples taken at the same time-points. According to VAS results, GC/BG reduced hunger more efficiently than GC. However, there were no statistically significant differences in food intake. Comparing the effects of the acute consumption of GC/BG and GC, leptin concentration at 150 min was higher after GC/BG intake vs. GC. Moreover, when comparing the effects of regularly consuming the two nutraceuticals, maximum ghrelin level decreased with GC/BG vs. GC. In conclusion, acute and regular effects of the nutraceuticals on appetite/satiety differed, and subjective and objective results partially agreed; GC/BG may reduce hunger more efficiently than GC. Full article

(This article belongs to the Special Issue Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products)

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22 pages, 5650 KiB

Open AccessArticle

Insights on Single-Dose Espresso Coffee Capsules’ Volatile Profile: From Ground Powder Volatiles to Prediction of Espresso Brew Aroma Properties

by Guido R. Lopes, Sílvia Petronilho, Andreia S. Ferreira, Mariana Pinto, Claúdia P. Passos, Elisabete Coelho, Carla Rodrigues, Cláudia Figueira, Sílvia M. Rocha and Manuel A. Coimbra

Foods 2021, 10(10), 2508; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102508 - 19 Oct 2021

Cited by 18 | Viewed by 4222

Abstract

Single-dose coffee capsules have revolutionized the coffee market, fueling espresso coffee popularity and offering access to a wide selection of coffee blends. Nevertheless, scarce information related to coffee powder and brew’s combined volatile characterization is available. In this study, it is hypothesized that coffee brew aroma characteristics can be predicted based on coffee powder’s volatile composition. For this, headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry detection (GC × GC-ToFMS) was used. The data were combined via chemometric tools to characterize in depth the volatile composition of eight blends of capsule-coffee powder and respective espresso brews, simulating the consumer’s perception. A total of 390 volatile compounds were putatively identified, 100 reported for the first time in roasted coffee or brews. Although the same chemical families were determined among the coffee powders and espresso brews, a different volatile profile was determined for each matrix. The Pearson correlation of coffee powders and respective brews allowed to identify 15 volatile compounds, mainly terpenic and esters recognized by their pleasant notes, with a strong relationship between the amounts present in both matrices. These compounds can be key markers to predict the volatile aroma potential of an espresso brew when analyzing the coffee powder. Full article

(This article belongs to the Special Issue Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products)

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11 pages, 1057 KiB

Open AccessArticle

Antioxidant and Immunostimulatory Activities of a Submerged Culture of Cordyceps sinensis Using Spent Coffee

by Sung Hee Han, Yejin Ahn, Hyun Jung Lee, Hyung Joo Suh and Kyungae Jo

Foods 2021, 10(8), 1697; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081697 - 22 Jul 2021

Cited by 5 | Viewed by 2250

Abstract

Spent coffee grounds (SCG) are inexpensive materials that have been used as a source of antioxidants and polysaccharides with immunostimulatory activity. In this study, we performed a microbial fermentation of SCG using Cordyceps sinensis and investigated the radical scavenging and immunostimulatory activity of fermented SCG. SCG fermentation using C. sinensis was performed at 25 °C for 8 d. The polyphenol content of the fermented SCG increased from 1022.4 to 1562.0 μg/mL. The glucosamine content of the mycelia also continuously increased during fermentation. The main polyphenol compounds of fermented SCG were chlorogenic acid and p-coumaric acid, which were increased by fermentation. Fermented SCG also showed significantly higher content of chlorogenic acid isomers than unfermented SCG. The fermented SCG exhibited significantly higher 2,2-diphenyl-2-picrylhydrazyl hydrate (half maximal inhibitory concentration: IC₅₀, 0.37 mg/mL) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (IC₅₀, 0.93 mg/mL) radical scavenging activities than those of the control (0.54 mg/mL and 1.20 mg/mL, respectively; p < 0.05). The fermented SCG stimulated macrophages and promoted the production of various immunostimulatory cytokines (IL-12, IL-6, and TNF-α) compared to control; therefore, microbial fermentation of SCG using C. sinensis is an effective means of generating antioxidant and immunostimulatory materials. Full article

(This article belongs to the Special Issue Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products)

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14 pages, 988 KiB

Open AccessArticle

Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans

by Matúš Várady, Sylwester Ślusarczyk, Jana Boržíkova, Katarína Hanková, Michaela Vieriková, Slavomír Marcinčák and Peter Popelka

Foods 2021, 10(6), 1310; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061310 - 07 Jun 2021

Cited by 14 | Viewed by 3766

Abstract

The aim of this study was to determine the effect of roasting on the contents of polyphenols (PPH), acrylamide (AA), and caffeine (CAF) and to analyze heavy metals in specialty coffee beans from Colombia (COL) and Nicaragua (NIC). Samples of NIC were naturally processed and COL was fermented anaerobically. Green beans from COL (COL-GR) and NIC (NIC-GR) were roasted at two levels, light roasting (COL-LIGHT and NIC-LIGHT) and darker roasting (COL-DARK and NIC-DARK), at final temperatures of 210 °C (10 min) and 215 °C (12 min), respectively. Quantitative analyses of PPH identified caffeoylquinic acids (CQA), feruloylquinic acids, and dicaffeoylquinic acids. Isomer 5-CQA was present at the highest levels and reached 60.8 and 57.7% in COL-GR and NIC-GR, 23.4 and 29.3% in COL-LIGHT and NIC-LIGHT, and 18 and 24.2% in COL-DARK and NIC-DARK, respectively, of the total PPH. The total PPH contents were highest in COL-GR (59.76 mg/g dry matter, DM). Roasting affected the contents of PPH, CAF, and AA (p < 0.001, p < 0.011 and p < 0.001, respectively). Nickel and cadmium contents were significantly higher in the COL-GR than in the NIC-GR beans. Darker roasting decreased AA content, but light roasting maintained similar amounts of CAF and total PPH. Full article

(This article belongs to the Special Issue Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products)

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20 pages, 5233 KiB

Open AccessArticle

Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards

by Linda Claassen, Maximilian Rinderknecht, Theresa Porth, Julia Röhnisch, Hatice Yasemin Seren, Andreas Scharinger, Vera Gottstein, Daniela Noack, Steffen Schwarz, Gertrud Winkler and Dirk W. Lachenmeier

Foods 2021, 10(4), 865; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10040865 - 15 Apr 2021

Cited by 16 | Viewed by 9036

Abstract

Cold brew coffee is a new trend in the coffee industry. This paper presents pilot studies on several aspects of this beverage. Using an online survey, the current practices of cold brew coffee preparation were investigated, identifying a rather large variability with a preference for extraction of medium roasted Arabica coffee using 50–100 g/L at 8 °C for about 1 day. Sensory testing using ranking and triangle tests showed that cold brew may be preferred over iced coffee (cooled down hot extracted coffee). Extraction experiments under different conditions combined with nuclear magnetic resonance (NMR) analysis showed that the usual extraction time may be longer than necessary as most compounds are extracted within only a few hours, while increasing turbulence (e.g., using ultrasonication) and temperature may additionally increase the speed of extraction. NMR analysis also revealed a possible chemical differentiation between cold brew and hot brew using multivariate data analysis. Decreased extraction time and reduced storage times could be beneficial for cold brew product quality as microbiological analysis of commercial samples detected samples with spoilage organisms and contamination with Bacillus cereus. Full article

(This article belongs to the Special Issue Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products)

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15 pages, 1664 KiB

Open AccessArticle

Role of Coffee Caffeine and Chlorogenic Acids Adsorption to Polysaccharides with Impact on Brew Immunomodulation Effects

by Cláudia P. Passos, Rita M. Costa, Sónia S. Ferreira, Guido R. Lopes, Maria T. Cruz and Manuel A. Coimbra

Foods 2021, 10(2), 378; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020378 - 09 Feb 2021

Cited by 14 | Viewed by 3249

Abstract

Coffee brews have High Molecular Weight (HMW) compounds with described immunostimulatory activity, namely polysaccharides and melanoidins. Melanoidins are formed during roasting and are modified during brews technological processing. In addition, brews have Low Molecular Weight (LMW) compounds, namely free chlorogenic acids and caffeine, with well-known anti-inflammatory properties. However, this study shows that both espresso and instant coffee brews did not present immunostimulatory neither anti-inflammatory in vitro activities. It is possible that the simultaneous existence of compounds with antagonistic effects can mitigate their individual effects. To test this hypothesis, an ultrafiltration separation process was applied, studying the behavior of coffee brews’ HMW on retention of LMW compounds. Several ultrafiltration sequential cycles were required to separate retentates from LMW compounds, suggesting their retention. This effect was higher in instant coffee, attributed to its initial higher carbohydrate content when compared to espresso. Separation of HMW and LMW compounds boosted their immunostimulatory (6.2–7.8 µM nitrites) and anti-inflammatory (LPS induced nitrite production decrease by 36–31%) in vitro activities, respectively. As coffee anti-inflammatory compounds are expected to be first absorbed during digestion, a potential in vivo fractionation of LMW and HMW compounds can promote health relevant effects after coffee intake. Full article

(This article belongs to the Special Issue Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products)

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19 pages, 2848 KiB

Open AccessArticle

Comparison of Batch and Continuous Wet-Processing of Coffee: Changes in the Main Compounds in Beans, By-Products and Wastewater

by Gustavo A. Figueroa Campos, Sorel Tchewonpi Sagu, Pedro Saravia Celis and Harshadrai M. Rawel

Foods 2020, 9(8), 1135; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9081135 - 18 Aug 2020

Cited by 14 | Viewed by 5282

Abstract

Many technical challenges still need to be overcome to improve the quality of the green coffee beans. In this work, the wet Arabica coffee processing in batch and continuous modus were investigated. Coffee beans samples as well as by-products and wastewaters collected at different production steps were analyzed in terms of their content in total phenols, antioxidant capacity, caffeine content, organic acids, reducing sugars, free amino group and protein content. The results showed that 40% of caffeine was removed with pulp. Green coffee beans showed highest concentration of organic acids and sucrose (4.96 ± 0.25 and 5.07 ± 0.39 g/100 g DW for the batch and continuous processing). Batch green coffee beans contained higher amount of phenols. 5-caffeoylquinic Acid (5-CQA) was the main constituent (67.1 and 66.0% for the batch and continuous processing, respectively). Protein content was 15 and 13% in the green coffee bean in batch and continuous processing, respectively. A decrease of 50 to 64% for free amino groups during processing was observed resulting in final amounts of 0.8 to 1.4% in the processed beans. Finally, the batch processing still revealed by-products and wastewater with high nutrient content encouraging a better concept for valorization. Full article

(This article belongs to the Special Issue Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products)

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Review

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26 pages, 407 KiB

Open AccessReview

Coffee Brews: Are They a Source of Macroelements in Human Nutrition?

by Ewa Olechno, Anna Puścion-Jakubik, Katarzyna Socha and Małgorzata Elżbieta Zujko

Foods 2021, 10(6), 1328; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061328 - 09 Jun 2021

Cited by 11 | Viewed by 5904

Abstract

Coffee brews, made by pouring water on coffee grounds or brewing in an espresso machine, are among the most popular beverages. The aim of this study was to summarize data on the content of macroelements (sodium, potassium, calcium, magnesium, and phosphorus) in coffee brews prepared with different methods, as well as to review the factors influencing the content of the elements. Studies from 2000 to 2020, published in the PubMed and Google Scholar databases, were reviewed. Taking into account the results presented by the authors, we calculated that one portion of coffee brew can cover 7.5% or 6.4% (for women and men) and 6.6% of the daily requirement for magnesium and potassium, respectively. Coffee provides slightly lower amounts of phosphorus (up to 2.2%), sodium (up to 2.2%), and calcium (up to 0.7% of the daily requirement for women and 0.6% for men). If coffee is drunk in the quantity of three to four cups, it can be an important source of magnesium, considering the risk of magnesium deficiency in modern societies. Full article

(This article belongs to the Special Issue Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products)

29 pages, 449 KiB

Open AccessReview

Influence of Various Factors on Caffeine Content in Coffee Brews

by Ewa Olechno, Anna Puścion-Jakubik, Małgorzata Elżbieta Zujko and Katarzyna Socha

Foods 2021, 10(6), 1208; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061208 - 27 May 2021

Cited by 26 | Viewed by 10908

Abstract

Coffee brews are one of the most popular drinks. They are consumed for caffeine and its stimulant properties. The study aimed to summarize data on the influence of various factors on caffeine content in brews prepared with different methods. The study was carried out using a literature review from 2010–2020. PubMed and Google Scholar databases were searched. Data on caffeine content was collected by analyzing the following factors: the influence of species, brewing time, water temperature, pressure, degree of roast, grinding degree, water type, water/coffee ratio as well as other factors (such as geographical origin). To sum up, converting caffeine content to 1 L of the brew, the highest content is that of brews prepared in an espresso machine (portafilter), with the amount of 7.5 g of a coffee blend (95% Robusta + 5% Arabica), and water (the volume of coffee brew was 25 mL) at a temperature of 92 °C and a pressure of 7 bar, but the highest content in one portion was detected in a brew of 50 g of Robusta coffee poured with 500 mL of cold water (25 °C) and boiled. Full article

(This article belongs to the Special Issue Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products)

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