Abstract
This study aims to identify roasting stages and extraction methods that minimize the degradation of chlorogenic acid in three of the most popular coffee beans in Korea, to lay the groundwork for producing functional coffee with maximized chlorogenic acid. An automatic roaster ensuring consistent execution of the programmed roasting process was used for precision. The results showed the highest chlorogenic acid content in Yirgacheffe Kokehoney from Ethiopia, with the light roasting stage yielding the greatest retention. Regarding extraction methods, a high-pressure extraction with an espresso machine outperformed the hand drip method in preserving chlorogenic acid. Therefore, it is recommended to light roast Ethiopian beans and extract them using an espresso machine, or to dark roast Indonesian Mandeling and employ a hand drip method for minimal chlorogenic acid loss. This study enhances the academic understanding of coffee by providing a theoretical exploration of chlorogenic acid's benefits to human health and identifying key roasting points to minimize its loss. By offering foundational data for the development of coffee products with minimized chlorogenic acid loss, this research contributes to the creation and distribution of high-chlorogenic acid coffee products, thereby aiding in the advancement of local economic development.
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