Abstract
Coffee is a widely consumed beverage, both in Europe, where its consumption is highest, and on other continents. It provides many compounds, including phenolic compounds. The aim of the study was to assess the effect of various brewing methods on the total phenolic content (TPC) in the infusion. Research material comprised commercially available coffees: Instant Arabica and Robusta, freshly ground Arabica and Robusta (immediately prior to the analysis), ground Arabica and Robusta, decaffeinated Arabica, and green Arabica and Robusta. The following preparation methods were used: Pouring hot water over coffee grounds or instant coffee, preparing coffee in a percolator and using a coffee machine. Additional variables which were employed were water temperature (90 or 100 °C) and its type (filtered or unfiltered). In order to determine the impact of examined factors, 225 infusion were prepared. Total phenolic content was determined by the spectrophotometric method using the Folin-Ciocalteu reagent and the obtained results were expressed in mg gallic acid (GAE) per 100 g of brewed coffee. The highest value was obtained for 100% Arabica ground coffee prepared in a coffee percolator using unfiltered water at a temperature of 100 °C: 657.3 ± 23 mg GAE/100 g of infusion. High values were also observed for infusions prepared in a coffee machine, where the highest TPC value was 363.8 ± 28 mg GAE/100 g for ground Arabica. In turn, the lowest TPC was obtained for Arabica green coffee in opaque packaging, brewed with filtered water at a temperature of 100 °C: 19.5 ± 1 mg GAE/100 g of infusion. No significant effect of temperature and water type on the TPC within one type of coffee was observed. Due to its high content of phenolic compounds, Arabica coffee brewed in a coffee percolator should be the most popular choice for coffee drinkers.
Highlights
Coffee is a widely consumed beverage, drunk primarily for its stimulating effect and aroma.Due to its worldwide popularity, it occupies an important place in international trade
It was demonstrated that infusions prepared from the same type of coffee but using different brewing methods differed in terms of total phenolic compound content
The present study demonstrated that in order to obtain the highest content of phenolic compounds in the infusion, the recommended method of brewing coffee is in a coffee percolator and a coffee machine
Summary
Coffee is a widely consumed beverage, drunk primarily for its stimulating effect and aroma. Due to its worldwide popularity, it occupies an important place in international trade. The 2018 data show that the total production of coffee beans exceeded 10 million tons, an increase of 4.6%. The leading producer of coffee is Brazil, where 3.8 million tons of beans were produced in 2018 [1]. Many sources report that coffee was brewed for the first time in Ethiopia, the former Abyssinia [2,3,4]. There are over 100 species of coffee shrubs, but it is Arabica (Coffea arabica L.) and Robusta Froehner) that are of greatest commercial importance—they account for
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