The DOI matches its Crossref record; 39 of the 39 references it cites were found in a registry or an index.
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 [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]
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Metadata
- 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 (medical) › 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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