Abstract
Coffee brews are one of the most popular drinks. They are consumed for caffeine and its stimulant properties. The study aimed to summarize data on the influence of various factors on caffeine content in brews prepared with different methods. The study was carried out using a literature review from 2010–2020. PubMed and Google Scholar databases were searched. Data on caffeine content was collected by analyzing the following factors: the influence of species, brewing time, water temperature, pressure, degree of roast, grinding degree, water type, water/coffee ratio as well as other factors (such as geographical origin). To sum up, converting caffeine content to 1 L of the brew, the highest content is that of brews prepared in an espresso machine (portafilter), with the amount of 7.5 g of a coffee blend (95% Robusta + 5% Arabica), and water (the volume of coffee brew was 25 mL) at a temperature of 92 °C and a pressure of 7 bar, but the highest content in one portion was detected in a brew of 50 g of Robusta coffee poured with 500 mL of cold water (25 °C) and boiled.
Highlights
This study aimed to review the literature with regard to the assessment of factors influencing caffeine content in the coffee brew
Coffee brews differ in terms of caffeine content
This can be influenced by various factors: the brewing method used, including brewing time, amount of coffee and water, type of water, cup volume, brewing temperature, pressure, as well as the type and variety of coffee, its origin, and the degree of roasting or grinding of the beans
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. On a dry weight basis, Arabica and Robusta green beans contain, respectively: polysaccharides (50–55% and 37–47%), oligosaccharides (6–8% and 5–7%), lipids (12–18% and 9–13%), proteins (11–13%), chlorogenic acids (5.5–8% and 7–10%), minerals (3–4.2% and 4–4.5%), fatty acids (1.5–2%), caffeine (0.9–1.2% and 1.6–2.4%), trigonelline (1–1.2% and 0.6–0.8%) and free amino acids (2%). The content of individual ingredients, including caffeine, depends on the type and origin of coffee, the place of cultivation and the type of soil associated with it, the method of cultivation, climatic and environmental conditions, the processing of the beans, i.e., the cleaning and roasting process, as well as the time and conditions of storage [36,38,39,40,41,42,43,44,45,46]. This study aimed to review the literature with regard to the assessment of factors influencing caffeine content in the coffee brew. The inclusion criteria included: species and type of coffee, the origin of coffee, description of the brewing methods, and degree of roasting, while exclusion criteria included: lack of type or species of coffee and preparation methods that deviates from domestic conditions
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
