Abstract
Coffee is one of the most popular beverages in the world. The high production and health properties of coffee make it one of the best among daily drinks. Coffee is wrongly identified as only a stimulant because of its caffeine content. On the other hand, coffee is one of the best sources of other bioactive compounds, such as flavonoids and phenolic acids. Organic coffee is produced without artificial fertilizers and pesticides. Not only the high quality of beans but also roasting and brewing times guarantee the best taste and quality of coffee beverages. The aim of the present experiment was to determine the best level of roasting and brewing time for organic and conventional coffee. The experiment was carried out with Peru coffee beans from organic and conventional farms. The contents of caffeine and bioactive compounds were measured in different roasted and brewed coffee drinks. The obtained results showed that the conventional coffee contained significantly more caffeine, total flavonoids, and quercetin derivatives than the organic coffee. On the other hand, the organic coffee was characterized by a higher level of almost all bioactive compounds. The best level of roasting was determined to be medium, and the optimal brewing time was 3 minutes.
Highlights
Coffee is one of the most popular crops in the world
The obtained results showed that the conventional coffee contained significantly more caffeine, total flavonoids, and quercetin derivatives than the organic coffee
We found a strong correlation between the decreasing content of caffeine and the increasing content of polyphenols in the brewed coffee (Figure 1 A–D)
Summary
The highest producers of raw green coffee in 2017 were Brazil (2.68 MT), Vietnam (1.54 MT), and Colombia (0.75 MT). In the case of organic coffee, Indonesia (0.50 MT), Ethiopia (0.35 MT), and Mexico (0.12 MT) produced the most raw green coffee [1]. The quality of coffee is determined by many factors, such as the type of production (organic or conventional), plantation localization, and agrotechnical conditions [2,3]. The steps in production that affect coffee quality are roasting and brewing times. It seems that roasting time yielding a medium roast was the best for coffee bean quality [4]. Appropriate selection of coffee roasting temperature and time has an impact on the stability of polyphenolic compounds and their antioxidant activity [5]. Coffee provides a high content of phenolic acids of the hydroxycinnamic acid family (caffeic, chlorogenic, p-coumaric, and ferulic acids)
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