Reduction of caffeine levels in the process of clarified coffee using the centrifugation

Abstract

The development of coffee drinks continues to develop along with the large variety of coffee drinks with various flavors and the process of making coffee drinks. Coffee drinks contain very high caffeine, but on the other hand, coffee has a distinctive taste and multiple benefits, one of which is protecting the body from free radicals caused by antioxidants. However, some coffee lovers are just the opposite unable to enjoy coffee because of the high caffeine content. Therefore research is carried out on making coffee that can reduce caffeine levels so that everyone can enjoy that coffee drink. Reducing caffeine levels can be done in various ways, one of which is the centrifugation process; this process is in line with the process of making clear coffee drinks with physical methods. This research was conducted to ensure that clear coffee produced by the centrifugation method can reduce caffeine levels. Reducing caffeine levels is carried out in Arabica Gayo Specialty Coffee with a roasting level factor (light, medium, dark), Caffeine levels before roasting at light (1.57mg/g), medium (1.59 mg/g), and dark (1.24 mg/g). Caffeine after centrifugation environment 0,480 until 1,497 mg/g in 150 ml. This study found that the roasting rate and sedimentation process will produce a more transparent coffee color and a lower amount of caffeine.