What kind of coffee do you drink? An investigation on effects of eight different extraction methods
Open accessAbstract
The chemical composition of brewed coffee depends on numerous factors: the beans, post-harvest processing and, finally, the extraction method. In recent decades, numerous coffee-based beverages, obtained using different extraction techniques have entered the market. This study characterizes and compares eight extraction coffee methods from a chemical-physical point of view, starting from the same raw material. Specifically, three types of Espresso, Moka, French Press, and 3 filter coffee that for the first time are reported in the scientific literature Cold Brew, V60, and Aeropress are compared. Physical measurements included the quantification of total dissolved solids, density, pH, conductivity, and viscosity. Chemical analyses identified 15 chlorogenic acids (CGAs): six caffeoylquinic acids, one p-Coumaroylquinic acid, one Feruloylquinic Acid, four Caffeoylquinic lactones, and three Dicaffeoylquinic acids. Maximum caffeine and CGA concentrations were found in Espresso coffees, while Moka and filtered coffees were three to six times less concentrated. The classic Espresso method was most efficient for caffeine and CGA recovery, with a yield almost double that of other methods. Per-cup caffeine and CGAs were higher in Cold Brew than Espresso coffees, as a function of the volume of beverage, which ranged from 30 mL (for espresso) to 120 mL (for filtered coffees). In light of these results, it is not possible to establish how many cups of coffee can be consumed per day without exceeding the recommended doses, since according to the applied brewing method, the content of the bioactive substances varies considerably.
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The definition by Fuller and Rao (2017) is well accepted and used by various researchers.
“the definition by Fuller and Rao (2017) is well accepted and used by various researchers [7,8,9,10].”
From Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee (2023) · cites this paper as [8]
The Introduction discusses coffee extraction methods, and §2.6 describes the paper’s cold-brew procedure, but neither addresses whether Fuller and Rao’s (2017) definition is accepted or used by other researchers. Searches for “Fuller and Rao,” their definition, and a cold-brew definition found no passage establishing that claim. (LLM, conf=0.73)
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“A previous study concluded that ketones are particularly concentrated in filtered coffee infusions when compared with espresso coffee beverages [30].”
BackgroundEnhancing biopolymer materials with coffee waste‐derived reinforcements
Bairwan, R. D., Khalil, H. P. S. A., Nuryawan, A., Ahmad, M. I., Kassim, M. H. M., & Azfaralariff, A. (2024) · Polymer Engineering and Science · doi:10.1002/pen.27046 · Cited by 18 · see citing works
Zhai, H., Dong, W., Fu, X., Li, G., & Hu, F. (2024) · Food Chemistry X · doi:10.1016/j.fochx.2024.101286 · Cited by 18 · see citing works
“CGAs are related to acidity, astringency, and bitterness of coffee beverages; however, the greater CGA content indicates better coffee sensory quality benefits (Angeloni et al., 2019).”
BackgroundHernández‐Montesinos, I. Y., Carreón‐Delgado, D. F., Lazo-Zamalloa, O., Tapia-López, L., Morales, M. R., Ochoa‐Velasco, C. E., Hernández‐Carranza, P., Cruz‐Narváez, Y., & Ramírez‐López, C. (2024) · Antioxidants · doi:10.3390/antiox13080925 · Cited by 18 · see citing works
Impacts of brewing methods on sensory perception and organoleptic compounds of coffee
Pereira, L. L., Guarçoni, R. C., da Luz, J. M. R., de Oliveira, A. C., Moreli, A. P., Filete, C. A., de Paiva, G., Debona, D. G., Gomes, W. D. S., Cardoso, W. S., et al. (2023) · Food Chemistry Advances · doi:10.1016/j.focha.2023.100185 · Cited by 17 · see citing works
Zhang, D., Gao, M., Cai, Y., Wu, J., & Lao, F. (2024) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.13437 · Cited by 17 · see citing works
Liu, E., Han, L., Fan, X., Yang, Z., Zheng, J., Shi, S., Huang, Y., Cai, L., & Yuan, X. (2022) · Talanta · doi:10.1016/j.talanta.2022.123552 · Cited by 16 · see citing works
Yust, B. G., Rao, N. Z., Schwarzmann, E. T., & Peoples, M. (2022) · Molecules · doi:10.3390/molecules27165124 · Cited by 16 · see citing works
Jeszka‐Skowron, M., Frankowski, R., Zgoła‐Grześkowiak, A., & Płatkiewicz, J. (2022) · Antioxidants · doi:10.3390/antiox12010095 · Cited by 16 · see citing works
“The level of total chlorogenic acids can vary largely, and the range is usually from 50–200 mg 100 mL−1 [9] to even 812 mg 100 mL−1 (considering unusually concentrated espresso coffees) [9,10].”
BackgroundYoon, G., Kwak, H. S., Heo, J., & Lee, Y. (2023) · Journal of Sensory Studies · doi:10.1111/joss.12839 · Cited by 15 · see citing works
Kała, K., Cicha-Jeleń, M., Hnatyk, K., Krakowska, A., Sułkowska‐Ziaja, K., Szewczyk, A., Lazur, J., & Muszyńska, B. (2024) · Pharmaceuticals · doi:10.3390/ph17070955 · Cited by 15 · see citing works
“Different brewing and extraction methods are used depending on geographical location, cultural, and social conditions and habits [1,2].”
BackgroundMethodInfluentialLee, J. Y., Yau, C. Y., Loh, C. Y. L., Lim, W. S., Teoh, S. E., Yau, C. E., Ong, C., Thumboo, J., Namasivayam, V., & Ng, Q. X. (2023) · Nutrients · doi:10.3390/nu15224745 · Cited by 14 · see citing works
“Various studies have also demonstrated that substances in coffee can maintain the integrity of the intestinal barrier [38], yield positive effects on the gut microbiota [18,19], and aid in the maintenance of intestinal permeability and mobility, whilst attenuating visceral hypersensitivity and…”
BackgroundVariables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review
Yust, B. G., Wilkinson, F. H., & Rao, N. Z. (2023) · Antioxidants · doi:10.3390/antiox13010029 · Cited by 18 · see citing works
“…CQAs behind in the SCGs. Espresso-derived SCG extracts exhibiting low levels of CQA concentration are in agreement with a previous study by Bravo et al. [165] and corroborates the high extraction efficiency of the espresso brewing method in comparison to other brewing methods [41,118,169].”
ResultApplication of a screening design to recover phytochemicals from spent coffee grounds
Angeloni, G., Masella, P., Guerrini, L., Innocenti, M., Bellumori, M., & Parenti, A. (2019) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2019.08.017 · Cited by 14 · see citing works
Mannucci, C., Attard, E., Calapai, F., Facchinetti, F., D’Anna, R., Vannacci, A., Santamaria, A., Lenti, M. C., Righi, M., Perone, M., et al. (2020) · The Journal of Maternal-Fetal & Neonatal Medicine · doi:10.1080/14767058.2020.1849120 · Cited by 13 · see citing works
“Italian espresso, considering a typical volume of 30ml, has a caffeine content ranging from 73 to 135mg per serving, with a mean value of 122mg caffeine/cup [28,29].”
BackgroundGosalvitr, P., Cuéllar-Franca, R. M., Smith, R., & Azapagic, A. (2024) · Sustainable Production and Consumption · doi:10.1016/j.spc.2024.06.004 · Cited by 12 · see citing works
Correia, P. F. D. C., dos Reis, J. G. M., Amorim, P., da Costa, J. S., & da Silva, M. T. (2024) · Logistics · doi:10.3390/logistics8020039 · Cited by 11 · see citing works
“Coffee production is concentrated in those countries due to edaphoclimatic conditions [3].”
BackgroundZakaria, N. H., Whanmek, K., Thangsiri, S., Chathiran, W., Srichamnong, W., Suttisansanee, U., & Santivarangkna, C. (2023) · Foods · doi:10.3390/foods12122412 · Cited by 10 · see citing works
Herawati, D., Armawan, M. S., Nurhaliza, N., Mu’arij, F. A., Yulianti, Y., Hunaefi, D., & Noviasari, S. (2024) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2024.100892 · Cited by 10 · see citing works
Lipophilic and Hydrophilic Metabolites as Descriptors of Different Coffee Beverages
Ollennu-Chuasam, P., Ahmed, H., Koistinen, V., Hanhineva, K., Linderborg, K. M., & Suomela, J. (2024) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.4c03347 · Cited by 10 · see citing works
Karagöz, M. F., Koçyiğit, E., Koçak, T., Özturan-Şirin, A., İçer, M. A., Ağagündüz, D., & Coreta-Gomes, F. M. (2024) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13414 · Cited by 11 · see citing works
Barroso, L. A., Macedo, A. S., Lemos, I. L., Neves, N. D. A., Schmiele, M. M., da Silveira, J. V. W., Amaral, T. N., & Fonte, P. (2022) · JSFA reports · doi:10.1002/jsf2.33 · Cited by 10 · see citing works
Physicochemical Analysis of Cold Brew and Hot Brew Peaberry Coffee
Schwarzmann, E. T., Washington, M. P., & Rao, N. Z. (2022) · Processes · doi:10.3390/pr10101989 · Cited by 12 · see citing works
Using ground coffee particle size and distribution to remodel beverage properties
Angeloni, G., Masella, P., Spadi, A., Guerrini, L., Corti, F., Bellumori, M., Calamai, L., Innocenti, M., & Parenti, A. (2023) · European Food Research and Technology · doi:10.1007/s00217-023-04210-3 · Cited by 10 · see citing works
“1 3 % reported in previous research [24] related to the French press extraction system was around 18%.”
BackgroundResultInfluentialComparison of Sweet–Sour Taste Interactions between Cold Brewed Coffee and Water
Junge, J. Y., Mielby, L. A., & Kidmose, U. (2022) · Beverages · doi:10.3390/beverages8020032 · Cited by 9 · see citing works
Nerurkar, P. V., Yokoyama, J., Ichimura, K., Kutscher, S., Wong, J., Bittenbender, H. C., & Deng, Y. (2023) · Metabolites · doi:10.3390/metabo13030412 · Cited by 9 · see citing works
Fadhil, R., Sulaiman, M. I., & Farhan, M. R. (2022) · International Journal of Design & Nature and Ecodynamics · doi:10.18280/ijdne.170213 · Cited by 9 · see citing works
“[9] stated that the brewing method is one of the factors used in determining the consumer acceptance level when consuming coffee.”
MethodPolanco-Estibález, B., García-Santa-Cruz, R., Queirós, R. P., Serment‐Moreno, V., González-Angulo, M., Tonello-Samson, C., & Rivero-Perez, M. D. (2023) · Foods · doi:10.3390/foods12234231 · Cited by 8 · see citing works
Lomolino, G., Zotto, V. D., Zannoni, S., & Iseppi, A. D. (2022) · Beverages · doi:10.3390/beverages8020028 · Cited by 8 · see citing works
Coffee Roasting, Blending, and Grinding: Nutritional, Sensorial and Sustainable Aspects
de Oliveira, G. H. H., & de Oliveira, A. P. L. R. (2023) · Agriculture · doi:10.3390/agriculture13112116 · Cited by 8 · see citing works
“According to [54], several variables can modify the in-cup coffee quality, including the contact time between the water and the ground coffee, the extraction time, the ground coffee/water ratio, the water temperature and pressure (for espresso coffee), the type of filter, and the boiling process.”
BackgroundMethodStudy on coffee flavour of various pour‐over brews
Chen, C., Kuo, Y., & Fang, M. (2022) · Flavour and Fragrance Journal · doi:10.1002/ffj.3723 · Cited by 8 · see citing works
Fitri, N., Nurhaliza, N., Anggraeni, E. S., Herawati, D., Hunaefi, D., Yulianti, Y., & Noviasari, S. (2025) · Beverage Plant Research · doi:10.48130/bpr-0024-0040 · Cited by 7 · see citing works
Huang, G., Liu, S., Chen, G., Zhao, Y., Huang, Q., Cen, Q., & Ren, E.-F. (2025) · Foods · doi:10.3390/foods14173135 · Cited by 7 · see citing works
Ordaz, J. J., Contreras‐López, E., Sánchez, T. H., González-Olivares, L. G., Añorve‐Morga, J., & Godínez, J. R. (2021) · Molecules · doi:10.3390/molecules26041042 · Cited by 7 · see citing works
Valorization of products from grounded-coffee beans
Gouws, S., & Muller, M. (2021) · Scientific Reports · doi:10.1038/s41598-021-99938-x · Cited by 7 · see citing works
Celli, G. B., & de Camargo, A. C. (2019) · Journal of Food Bioactives · doi:10.31665/jfb.2019.6185 · Cited by 9 · see citing works
Baite, T. N., Mandal, B., & Purkait, M. K. (2023) · Elsevier eBooks · doi:10.1016/b978-0-12-819516-1.00008-9 · Cited by 6 · see citing works
Cerca, N. F., DePaula, J., Calado, V. M. D. A., Miguel, M. A. L., & Farah, A. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113667 · Cited by 6 · see citing works
Quantitative Analysis of Caffeine in Roasted Coffee: A Comparison of Brewing Methods
Mystkowska, I. T., Dmitrowicz, A., & Sijko-Szpańska, M. (2024) · Applied Sciences · doi:10.3390/app142311395 · Cited by 6 · see citing works
Angeloni, G., Masella, P., Guerrini, L., Spadi, A., Bellumori, M., Innocenti, M., & Parenti, A. (2020) · Foods · doi:10.3390/foods9121825 · Cited by 6 · see citing works
“Numerous brewing apparatuses have been developed, and it is known that different brewing techniques produce beverages of different quality [1,2].”
BackgroundMethodResultInfluentialPhenolic Compounds in Coffee and Tea Beverages
Jeszka‐Skowron, M., Zgoła‐Grześkowiak, A., & Grześkowiak, T. (2021) · Food bioactive ingredients · doi:10.1007/978-3-030-61879-7_3 · Cited by 8 · see citing works
Angeloni, G., Guerrini, L., Masella, P., Dionisio, A., Gatti, R., & Parenti, A. (2021) · European Food Research and Technology · doi:10.1007/s00217-021-03868-x · Cited by 6 · see citing works
“1, are shown examples of the particle size distribution (the bimodal profile) expressed on a logarithmic scale,for both coffee puck IM and CM, and relative characteristics measures expressed are as surface area, D [3, 4] and D [2, 3] referred to as the volume mean diameters and different percentile diameters.”
The effect of the chemical composition on the sensory characterization of Ecuadorian coffee
Chiriboga, G., Peñaherrera, S., Londoño‐Larrea, P., Castillo, L., Ghem Carvajal, C., & Montero, C. (2022) · Current Research in Food Science · doi:10.1016/j.crfs.2022.10.023 · Cited by 6 · see citing works
Influence of Brewing Methods on the Bioactive and Mineral Composition of Coffee Beverages
Sijko-Szpańska, M., Mystkowska, I. T., & Dmitrowicz, A. (2025) · Molecules · doi:10.3390/molecules30204080 · Cited by 5 · see citing works
“In a study by Angeloni et al. [23], the caf‑ feine content of coffee prepared using the V60 and French Press methods was also com‑ parable.”
Barroso, L. A., Viegas, C., Stančiauskaitė, M., Macedo, A. S., Lemos, I. L., da Costa, J. M. G., Schmiele, M. M., da Silveira, J. V. W., Brandão, P., Amaral, T. N., et al. (2024) · Food and Bioprocess Technology · doi:10.1007/s11947-024-03387-z · Cited by 5 · see citing works
“The present study found higher results than the extracts obtained by Angeloni and co-workers (Angeloni et al., 2019), which found 1.25 mg/mL of caffeine for extraction with a 10% coffee/water ratio and 6 h of extraction at a temperature of 22 °C.”
InfluentialImpact of coffee on human health
Szuster, E., Pawlikowska, A., Mandera, A., & Kostrzewska, P. (2020) · Journal of Education Health and Sport · doi:10.12775/jehs.2020.10.09.024 · Cited by 5 · see citing works
Effect of ultraviolet irradiation on the shelf life and chemical composition of cold brew coffee
Orjuela, M. A., Moreno, F. L., Córdoba, N., Osorio, C., & Ruíz, Y. (2024) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2024.11.007 · Cited by 4 · see citing works
Processing and Shelf Life of Cold Brew Organic Coffee
Soares, E. A., Bento, G. P., Nogueira, L., Arismendes, T. L. C., Machado, C. L. D. O., Guerra, E. L., Verruma-Bernardi, M. R., & Petrus, R. R. (2025) · Processes · doi:10.3390/pr13010243 · Cited by 4 · see citing works
ПІДБІР РОЗЧИННИКА ДЛЯ ЕКСТРАГУВАННЯ ЦІЛЬОВИХ КОМПОНЕНТІВ З БУРШТИНУ
Чорний, В. М., Мисюра, Т. Г., Попова, Н. В., & Зав'ялов, В. Л. (2021) · Journal of Chemistry and Technologies · doi:10.15421/082106 · Cited by 4 · see citing works
Gulshan, A., Yiasmin, M. N., Zeb, M., Mushtaq, A., Cao, W., Lu, R., Li, X., & Hua, X. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.147716 · Cited by 3 · see citing works
Aljofan, M., Alkhamaisah, S. I., Younes, K. M., & Gaipov, A. (2019) · Electronic Journal of General Medicine · doi:10.29333/ejgm/112271 · Cited by 3 · see citing works
“, reported that the chemical composition of brewed coffee depends on numerous factors: the beans, post-harvest processing and, finally, the extraction method (31).”
MethodFunctional properties and sensory profile of coffee prepared by different brewing methods
Barrera-López, J., & Hernández‐Carrión, M. (2023) · Food Science and Technology International · doi:10.1177/10820132231205625 · Cited by 3 · see citing works
“Angeloni et al. (2019) are one of those researchers, who obtained results for the V60, AeroPress, and French Press methods.”
Baglietto, M., Benedetti, B., Carro, M. D., & Magi, E. (2024) · Advances in Sample Preparation · doi:10.1016/j.sampre.2024.100110 · Cited by 3 · see citing works
- Authors
- Angeloni, G., Guerrini, L., Masella, P., Bellumori, M., Daluiso, S., Parenti, A., & Innocenti, M.
- Affiliations
- University of Florence (IT)
- Corresponding author
- Angeloni, Giulia
- ORCID
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2019-02
- Volume
- 116
- Pages
- 1327-1335
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2895818450
- Cited by
- 164
- References
- 39
- Citations by year
- 2026: 17 · 2025: 18 · 2024: 30 · 2023: 26 · 2022: 20 · 2021: 26 · 2020: 15 · 2019: 12
- FWCI
- 8.55
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Food Research International (publishedVersion)
- PubMed (publishedVersion)
- Florence Research (University of Florence) (submittedVersion, cc-by-nc-nd)
- Padua Research Archive (University of Padova) (submittedVersion)
- Topics
- Health Sciences › Medicine › Pharmacology › Coffee research and impacts
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- espresso, Moka, French press, cold brew, chlorogenic acid, caffeine content, coffee beverages, bioactive compounds, total dissolved solids, viscosity, caffeine consumption
- MeSH terms
- Caffeine, Chlorogenic Acid, Coffee, Food Handling, Hot Temperature, Hydrogen-Ion Concentration, Plant Extracts, Pressure, Quinic Acid, Viscosity, Coffea, Phytochemicals
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