Abstract
We analyzed the effect of coffee bean roasting temperatures on tooth discoloration. A total of 18 post-extracted premolar teeth were immersed in coffee beverage made with beans roasted at 210 °C, 230 °C, or 250 °C for 20 min. Specimens were divided into three groups. The change in color values L*, a*, b*, and E* was measured using the CIE L*a*b* system through the Vita Easy Shade instrument, and the content of polyphenol and tannin of coffee beans was tested. There were significant changes in tooth color because of the different coffee bean roasting temperatures, especially after immersion for 60 h in coffee at which the beans were roasted at 250 °C. In conclusion, changes in tooth color occurred after immersion in coffee beverage despite different coffee roasting temperatures.
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