Brewed Coffee Research Articles

Impact of the human factor on the reproducibility of different coffee brewing methods

Filter coffee can be prepared using various methods, most of which are time-consuming and dependent on the skill of the operator/barista. In this regard, a medium-roasted specialty coffee has been selected to test four different filter extraction methods (Pure Brew, V60, AeroPress and French Press). Each method was performed by six different expert baristas to understand the influence of the human factor on the preparation. Pure Brew and V60 reported excellent reproducibility concerning the total dissolved solids, brewing time and amounts of bioactive compounds by HPLC–MS/MS and volatile compounds by GC–MS; while for viscosities analysis, Pure Brew and French Press were detected as the more reproducible. The pressure and turbulence applied by baristas for pouring water during preparation proved to be key variables from the point of view of reproducibility in filter coffee extraction.

Stable Isotope Dilution Analysis (SIDA) to Determine Metabolites of Furan and 2-Methylfuran in Human Urine Samples: A Pilot Study.

Furan and 2-methylfuran (2-MF) are food contaminants that are classified as potentially carcinogenic to humans. The main source of exposure for adults via food is coffee consumption. Furan and 2-MF are volatile, which complicates exposure assessment because their content measured in food prior to consumption does not afford a reliable dosimetry. Therefore, other ways of exposure assessment need to be developed, preferably by monitoring exposure biomarkers, e.g., selected metabolites excreted in urine. In this study, cis-2-buten-1,4-dial (BDA)-derived urinary furan metabolites Lys-BDA (l-2-amino-6-(2,5-dihydro-2-oxo-1H-pyrrol-1-yl)hexanoic acid), AcLys-BDA (l-2-(acetylamino)-6-(2,5-dihydro-2-oxo-1H-pyrrol-1-yl)hexanoic acid) and GSH-BDA (N-[4-carboxy-4-(3-mercapto-1H-pyrrol-1-yl)-1-oxobutyl]-l-cysteinyl-glycine cyclic sulfide), as well as acetyl acrolein (AcA, 2-oxo-pent-2-enal)-derived metabolites Lys-AcA (l-2-(acetylamino)-6-(2,5-dihydro-5-methyl-2-oxo-1H-pyrrol-1-yl)-hexanoic acid) and AcLys-AcA (l-2-amino-6-(2,5-dihydro-5-methyl-2-oxo-1H-pyrrol-1-yl)-hexanoic acid) and their stable isotopically labeled analogs, were synthesized and characterized through NMR and MS, and a stable isotope dilution analysis (SIDA) with UPLC-ESI-MS/MS was established. As a proof of concept, urinary samples of a four-day human intervention study were used. In the frame of this study, ten subjects ingested 500 mL of coffee containing 0.648 µmol furan and 1.059 µmol 2-MF. Among the furan metabolites, AcLys-BDA was the most abundant, followed by Lys-BDA and GSH-BDA. Exposure to 2-MF via the coffee brew led to the formation of Lys-AcA and AcLys-AcA. Within 24 h, 89.1% of the ingested amount of furan and 15.4% of the ingested amount of 2-MF were detected in the urine in the form of the investigated metabolites. Therefore, GSH-BDA, Lys-BDA, AcLys-BDA, Lys-AcA and AcLys-AcA may be suitable as short-term-exposure biomarkers of furan and 2-MF exposure.

Fan Assisted Extraction of Volatile Carbonyl Compounds from Coffee Brews Based on the Full Evaporation Technique.

In this work, the fan assisted extraction approach is originally exploited to determine volatile compounds in liquid samples based on the full evaporation technique. The feasibility of this strategy was firstly evaluated using model solutions containing different volatile carbonyl compounds. Different media, volumes of sample, temperatures of extraction, and times of extraction were tested. Linear regressions presenting r > 0.999, intermediate precision values < 6%, and recoveries within 76-95% were attained using a period of extraction of 10 min, a volume of sample solution of 5 µL, and a temperature of extraction of 50 °C. Analyses of brewed coffees were performed. The slopes of the calibration curves obtained using aqueous model solutions and brewed coffee samples were not significantly different. These results revealed no matrix effect under the selected experimental conditions, enabling the use of the external calibration method for quantification purposes. Twenty-four volatile carbonyl compounds were identified in brewed coffee, which elucidates the sensitivity of this approach.

Preparation and Characterization of Pelleted and Powdered Activated Carbons Derived from Used Brewed Coffee

Preparation and Characterization of Pelleted and Powdered Activated Carbons Derived from Used Brewed Coffee

THE EFFECT OF ARABICA AND ROBUSTA COFFEE BLENDS ON CAFFEINE CONTENT, ACIDITY AND ORGANOLEPTIC PROPERTIES OF INSTANT COFFEE

One of the types of coffee in Indonesia that can be processed into instant coffee is Gayo coffee. This research was conducted to find out the quality of instant coffee brewed in a mixture of arabica and robusta Gayo coffee. The method used in this research is a complete randomized design method (RAL) consisting of five treatments of a mixture of arabica coffee and robusta Gayo by making observations on acidity levels (pH), caffeine levels, and organoleptic of instant coffee brewing. The results showed that the mixed instant coffee types of Arabica and Robusta Gayo from each formulation produced different levels of acidity with a pH value of 5.55 – 6.43 and a different caffeine concentration with a value of 2.79% - 3.27% and qualified the quality requirements of the 2014 Indonesian National Standard (SNI) with a caffeine concentration value above a minimum of 2.5%. The brewing taste favored by the panelists was Gayo instant coffee, a mixture of 50% Arabica: 50% Robusta with a mild sour and bitter taste, a pH value of 5.94, and a caffeine content of 3.19%. The color and aroma of the coffee brewing favored by the panelists was Gayo instant coffee, a mixture of 70% arabica: 30% robusta with the quality of the brewing color of dark chocolate, the aroma of a little spice, the pH value of 5.55 , and the caffeine content of 2.79%.

Combination of metal oxide semiconductor gas sensor array and solid‐phase microextraction gas chromatography–mass spectrometry for odour classification of brewed coffee

AbstractOdour analysis of coffee using low‐cost and portable instruments in coffee shops, restaurants and bars is essential to keep the loyalty of coffee consumers. This paper aimed to analyse the performance of a gas sensor array for odour classification of brewed coffee. Five grams of ground coffee sample from five different brands was brewed in 80 mL of hot water at a temperature of 90°C. The gas sensor array then measured the sensor's response to the brewed coffee odour. The recorded data were analysed using a principal component analysis (PCA), a hierarchical cluster analysis (HCA) and a support vector machine (SVM). Solid‐phase microextraction gas chromatography–mass spectrometry (SPME‐GC‐MS) was used to identify the five coffee samples' volatile organic compounds (VOCs). The visualisation of the PCA score plot shows that the gas sensor array efficiently classifies the brewed coffee based on different odours. The SVM classification using a polynomial kernel obtained an accuracy of 95.21% using training data sets and an accuracy of 96.94% using testing data sets. Meanwhile, for SVM classification using radial basis function kernel, the SVM obtained an accuracy of 100% for training data sets and 93.06% for testing data sets. The SPME‐GC‐MS analysis showed that the abundance of 2‐furanmethanol; 2‐methoxy‐4‐vinyl phenol; phenol, 4‐ethyl‐2‐methoxy‐ and acetic acid contributed to the separation of the first and the second clusters in the principal components coordinate. Based on data analysis, the gas sensor showed high performance as a low‐cost and portable instrument for odour analysis of coffee based on sensory technique.

Analisis komponen bioaktif dan atribut sensori seduhan kopi Arabika Kalosi Enrekang dengan pengolahan pascapanen berbeda [Analysis of bioactive compounds and sensory attributes of Kalosi-Enrekang Arabica coffee prepared different postharvest processing

Postharvest processing affects the chemical components and sensory attributes of coffee beans. This study aimed to evaluate the effect of postharvest processing on caffeoylquinic acids and alkaloids (bioactive compounds) and sensory attributes (aroma and taste) of brewed coffee. Coffee beans of Kalosi-Enrekang were processed using three postharvest processing methods (honey, natural, and full-washed), roasted at a medium degree, and brewed with tubruk brewing techniques. Bioactive compounds were analyzed using UPLC-PDA and sensory attributes were analyzed using the Quantitative Descriptive Analysis method. The data were analyzed using single-factor ANOVA and Principal Component Analysis. The research showed that postharvest processing did not affect the bioactive compound of brewed coffee. Postharvest processing affected the aroma and taste attributes of brewed coffee. Natural processing had dominant attributes of fruity, spicy, sweet, and caramelized. Honey processing had dominant attributes of nutty and roasted, while full-washed processing did not have dominant attributes. The result also showed that caffeoylquinic acids and alkaloids did not affect coffee brewed's aroma and taste attributes.

Effects of grind size, temperature, and brewing ratio on immersion cold brewed and French press hot brewed coffees

This study investigated the effects of coffee ground particle size (282–1057 µm volume-weighted mean particle diameter), extraction temperature (4–37 °C), steeping time (5 min to 18 h), and brew ratio (1:3–1:11 ground:water, w/w) on the physicochemical properties of coffee brews prepared using an immersion cold brewing method. The results showed that the extraction rate and yield increased with increasing brewing temperature and decreasing grind size. Brew ratio significantly affected the extraction yield and titratable acidity of the brews, but not the extraction rate. The ratio between the absorbance at 420 nm and total dissolved solid increased with increasing brewing time, suggesting that non-enzymatic browning reactions might have occurred during the extraction process. Strong positive correlations of total dissolved solids with brew physicochemical properties (total phenol content, caffein content, titratable acidity, absorbance at 420 nm) were observed. Compared with hot brew, the cold brew coffees had significantly higher pH (5.18 vs 5.38) and surface tension (61.6 vs 64.5 mN/s) values, but lower titratable acidity (0.97 vs 0.86 g/L), total polyphenol content (4.08 vs 3.40 g/L), and viscosity (1.12 vs 1.08 cSt) values. The findings from this study are expected to be useful for baristas to control extraction efficiency/yield and manipulate brew compositional profiles to impart unique sensory characteristics of cold brew coffee beverages.

Extraction technology and influencing factors of cold brew coffee

Coffee especially cold brew coffee is widely popular around the world, so people have conducted deep research on how to make a cup of coffee. This paper studies the types of coffee beans, the chemical composition of coffee beans, the roasting degree of coffee beans and the extraction technology. Among them, there are a lot of biochemistry reactions such as Maillard and Caramel reaction. Moreover the extraction technology focuses on the cold extraction technology, which is compared with the hot extraction technology in the content of flavor substances. In addition, the flavoring substances are matched with their aroma to compare the flavor differences between hot brew and cold brew coffee. Finally, the adjustable influencing factors in the cold extraction technology were studied and summarized to provide theoretical reference and practical guidance for the flavor improvement and industrial production of cold brew coffee. Furthermore, there will emerge other problems of coffee producing which will be issues to solve in the future.

Production of drip bag coffee filled with blended arabica and robusta coffee beans by ohmic fermentation technology

To produce the highest quality brewed coffee based on consumer preferences, it is required to conduct a cupping test before to determining the ideal blending formula. The greatest blended formulations created by ohmic fermentation technology and the use of a drip bag filter during the brewing process can produce a high-quality coffee fragrance and flavor. The purpose of this study was to identify the optimal blending formulation based on the results of the cupping test and to assess the caffeine content, pH value, and organoleptic test results of Arabica and Robusta ohmic drip bag coffee. Fully Randomized Design (CRD) was employed for the study with four treatment ratios of Arabica: Robusta coffee blending (20%:80%; 40%:60%; 60%:40%; 80%:20%). Based on the findings of the cupping test, the optimal ratio of Arabica to Robusta was 80%:20%. The variance analysis revealed that the mixing of Arabica and Robusta coffee had a highly significant (P0.05) effect on the overall. The variance analysis of brewing coffee with the best treatment revealed that the treatment had no significant influence (P>0.05) on the overall. The average caffeine concentration measured using UV-Vis spectrophotometry was 0.25. The second test resulted in the lowest caffeine value, 0.16, whereas the first test resulted in the highest caffeine value, 0.31. The mean pH level was 0.93. The first test yielded the lowest pH value, which was 4.86, whereas the third test yielded the highest pH value. The organoleptic test results for the blended ohmic drip bag coffee based on the cupping test yielded a cupping score of o>84, which corresponds to an overall score of 85 for a ratio of 80% Arabica: 20% Robusta (cup of excellence coffee). In contrast, the cupping score of 15 grams of coffee powder without a drip bag filter was greater than 80, totaling 84.06 points (specialty coffee).

Characteristics of Argopuro Robusta Coffee with Processing Methods Honey Process and Pineapple Addition

This study aims to determine the physical quality characteristics and the effect of adding pineapple concentration on the hedonic test of the Robusta Argopuro coffee method honey process. The research method used a completely randomized design with a single factor in 3 treatments using pineapple pulp concentrations (30%, 50%, and 80%) with 3 replications. The results of the study did not find live insects and the appearance of a moldy or rotting odor in the coffee greenbean with a defect value of 9.5 is included in the quality category 1. The seed size test results in a large seed size classification. The water content test produced the highest value of 9.97 at 80% concentration and the lowest 9.33 at 0% concentration and the hedonic test of aroma, color, sweetness, acidity, fruity, bitter, body, aftertaste, balance, and, overall produced the highest values ​​in a row, namely 3.46 at a concentration of 0%; 3.56 at 50% concentration; 3.09 at 80% concentration; 3.22 at 80% concentration. 3.06 at 80% concentration; 3.24 at 50% concentration; 3.20 at 80% concentration; 3.38 at 30% concentration, 3.34 at 80% concentration; and 3.47 at 80% concentration. On the results of the physical quality test of coffee greenbean complies with SNI 01-2907-2008 standard. %. Argopuro robusta coffee brew honey process with the addition of pineapple pulp at a concentration of 80% produced the highest hedonic value.

Effect of fouling and cleaning upon the surface charge and porosity of polyethersulphone membranes during coffee brew decaffeination

Filtration processes could offer a viable alternative to use of solvents for the production of reduced caffeine coffee beverages (so called ‘half-decaf’) which have recently gained increased commercial attention. However fouling phenomena and membrane deterioration could significantly alter the process performance; hence fouling and cleaning mitigation strategies must be explored by monitoring key membrane properties such as porosity and surface charge. In this study, multiple cycle filtration of coffee brews for the selective reduction of caffeine has been performed. A commercially available synthetic tight ultrafiltration polyethersulphone (PES) membrane (GP95PP – Alfa Laval) and a bespoke loose nanofiltration mixed matrix PES membrane fabricated, were used for three consecutive fouling and cleaning filtration cycles. The impact and mechanisms of fouling and the cleaning protocol effectiveness were investigated using surface charge, porosity, membrane surface and membrane morphology characterization techniques. Streaming potential studies revealed negative surface zeta potential for the membranes in a pH range of ca. 3.5–8.0. The fouled membrane classes exhibited elevated negative charges, which were partially restored to the pristine levels when chemically cleaned, suggesting the presence of residual negatively charged foulants. Porosity studies revealed the presence of a porous cake layer with an increase of average pore size and pore volume, and a decrease of 10–20 % on the BET surface area of the fouled membranes. Presence of key compounds on the membrane surface and structure was confirmed via EDX and FT-IR spectroscopy. Surface roughness along with SEM microscopy verified the uniform deposition of the foulants with absence of bulky particles. The presence of a cake layer was confirmed via SEM cross-sectional images due to selective thick layer thickness increase of the fouled membranes. Flux differences between the membrane classes can be related to the thickness of the top layer. Flux decreases and flux recovery ratios were also reported over multiple cycles and linked with porosity and other surface properties.

Identification of lactic acid bacteria isolated from developed dried coffee starter culture used as a fermentation agent to produce Robusta civet coffee

Abstract. Fauzi M, Subagio A, Restanto DP, Jayus J. 2023. Identification of lactic acid bacteria isolated from developed dried coffee starter culture used as a fermentation agent to produce Robusta civet coffee. Biodiversitas 24: 3715-3722. Native civet coffee is a popular coffee bean, produced by the processes which undergo spontaneous fermentation in the civet digestive system. Since the native civet coffee has a higher selling value and its production depends on the uncontrolled civet life activities, the effort to produce a similar quality of this coffee product has been made by designing a dried starter culture isolated from civet caecum, and utilizing coffee cherry peels as the potential inducer and rice flour as the matrix for coating and immobilizing the isolates. The proportion of rice and coffee cherry peel flour mixtures was formulated to fabricate the dried starter culture by determining the viability and fermentability of lactic acid bacteria (LAB) survive in the starter culture. Furthermore, the starter culture was analyzed for the number of microflora and identification of LAB, water content, glucose fermentability, total titrated acid production rate, and pH value. The most viable starter cultures were obtained from the formula of 80% rice flour and 20% coffee cherry peel flour exhibiting the number of microflora of 5.6 log MPN/g and fermentation capacity of 245.73 mg glucose/gh. The total titrated acid production rate was 91.07 mg lactic acid/gh, and a pH value of 5.33. The LABs survived in the starter culture were identified as Lacticaseibacillus paracasei. The quality of hot brewed roasted Robusta coffee prepared by fermentation using this dried starter culture was higher than that of unfermented one, as observed from their organoleptic quality. These findings indicate that the LAB isolated from civet caecum is potential to be developed as a dried starter culture in coffee cherry fermentation processes.

Coffee Entrepreneur Training for Karang Taruna Members, at Kedai Durian Urban Village, Medan City

Karang Taruna, Kedai Durian Urban village, is one of the youth groups in Medan Johor Sub-District, Medan City. They actively organize social and economic activities for members and the surrounding community. In economic activity, Karang Taruna Kedai Durian already sells coffee beans. This business is run by Karang Taruna, Kedai Durian members but has not run well due to a lack of understanding and skills in running a business. This Coffee Entrepreneur training seeks to provide solutions to have competence or expertise in running a coffee business to develop and have competitiveness in the market. Activities carried out to achieve the goal of devotion are coffee brewing training, marketing training, socialization on the importance of entrepreneurship. The training results showed a significant increase in skills and increased spirit and interest of young people to grow their existing businesses. This Coffee Entrepreneur Service Training to the Community has completed most activities with good acceptance from Karang Taruna, Kedai Durian Urban Village.

Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee.

The cold brew coffee (CBC) trend is increasing globally; nevertheless, there is limited literature on this popular beverage. Many studies have focused on the health benefits of green coffee beans and coffee brewed by conventional hot water methods. Thus, whether cold brew conveys similar benefits is still unclear. This study aimed to investigate the influences of brewing conditions on physicochemical properties using response surface methodology in order to optimize the brewing parameters and compare the resulting CBC with the coffee from the French Press method. Central Composite Design was used to evaluate the effects and optimize the brewing parameters (i.e., water temperature, coffee-to-water ratio (C2WR), coffee mesh size, and extraction time) on total dissolved solids (TDS). Physicochemical properties, antioxidant activity, volatile compounds, and organic acids were compared between CBC and its French Press counterpart. Our results showed that water temperature, C2WR, and coffee mesh size significantly influenced the TDS of CBC. The optimized brewing conditions were water temperature (4 °C), C2WR (1:14), coffee mesh size (0.71 mm), and 24-h extraction time. At similar TDS, caffeine content, volatile compounds, and organic acids were higher in CBC, while other properties showed no significant difference. In conclusion, this study showed that at similar TDS, CBC has characteristics generally similar to hot brew coffee, except for the caffeine and sensory-related compound content. The model for the prediction of TDS from this study may benefit food services or industries for the optimization of brewing conditions to obtain different characteristics of CBC.

Robot versus human barista: Comparison of volatile compounds and consumers’ acceptance, sensory profile, and emotional response of brewed coffee

The increasing trend of integrating robots into the food industry has sparked debates regarding their potential influence on consumer attitudes toward food technology. This study investigated volatile compound profiles via gas chromatography–mass spectrometry (GC–MS), consumer acceptability, sensory profiling, and emotional responses of consumers toward coffee samples brewed by robot and human baristas. Moreover, the effect of the robot experience on food technology neophobia (FTN) was investigated. The principal component analysis of the volatile compound profiles revealed that the samples by the robot barista exhibited a higher degree of similarity compared to those prepared by the human barista. The range of relative standard deviations of volatile compounds from the robot barista brewed coffee was 1.4–83.1% and the variation was smaller than that of the human barista, which was 5.0–118.3%. Participants had a significant decrease in FTN scores after evaluating the robot-brewed coffee (p < 0.05), but there was no significant difference in FTN scores before and after evaluating the coffee brewed by the human barista (p > 0.05). Sensory evaluation studies revealed no significant differences in acceptability ratings and purchase intentions between the two groups (p > 0.05). However, emotional responses to the coffee samples significantly varied, with the robot-brewed coffee inducing more dynamic and positive emotions and the human-brewed coffee inducing more static and positive emotions (p < 0.05). Overall, this study provides valuable insights into consumer attitudes toward food robot service to humans and indicates that consumer’s experience with food robots may significantly reduce FTN (p < 0.001).

PEMANFAATAN LIMBAH KULIT JERUK NIPIS (Citrus aurantifolia) DAN SERBUK KOPI ARABIKA (Coffea sp) DALAM FORMULASI PEMBUATAN LULUR TRADISIONAL TAHUN 2022

Lime peel and coffee grounds are good natural ingredients and have the potential to be used as cosmetic preparations, one of which is used to make body lulur preparations because lime peel contains vitamin C which can absorbs oil from the skin and removes dead skin cells so that the skin looks cleaner, softer and brighter, while the brewed coffee grounds have antioxidant activity, which contains 3.88% of antioxidants and 1-1.5% of caffeine contained in coffee grounds. This study aims to determine which lime peel and coffee grounds can lighten the skin in 2 weeks and to find out which formulation is the best. The lulur acceptability test includes a softness test, iritation test, ease of cleaning and skin brightness. then the lulur was tested for acceptability during week 0 to week 2. Based on the graph, formulation I with a concentration of 5%:10%, formulation II with a concentration of 10%:5% and formulation III with a concentration of 10%:10% are significant formulas for brightening the skin of some respondents. So it can be concluded that there is an effect of skin tone on the use of body lulur preparations at room temperature during week 0 to week 2.

Effects of high-pressure processing and thermal processing on different beverages containing Bacillus coagulans spores

This study was performed to evaluate the survival of Bacillus coagulans spores (BCS) in pineapple juice, cold brew tea, and cold brew coffee pasteurized using high-pressure processing (HPP) or thermal processing (TP) followed by the microbiological, pH value, total soluble solids, color analyses during 56 days of storage. Gastrointestinal tract (GIT) simulation tests were also performed. HPP (600 MPa, 2.5 min 25 °C) or TP (1 min, 90 °C) alone reduced the microbial count to below the detection limit (<1 CFU/mL) in all samples, but showed no or little inactivation on BCS. No significant differences were observed in the pH value and total soluble solids for the entire storage. However, TP did change the color of three beverages. In the GIT simulation test, the survival rate of BCS was more than 89.60 ± 0.23%. Moreover, the three spore-containing beverages retained their sensory qualities and acceptance regardless of the pasteurization treatment type used. Furthermore, the spores did not germinate into vegetative cells during the entire storage period.

Improvement of Robusta coffee aroma by modulating flavor precursors in the green coffee bean with enzymatically treated spent coffee grounds: A circular approach

Spent coffee grounds (SCG) are by-products obtained from the industrial process of instant coffee production or alternatively after brewing of coffee at the point of consumption. This solid residue represents one of the largest waste materials worldwide, making this fraction a rational target for valorization. The composition of SCG varies significantly depending on the brewing and extraction methods. However, this by-product is mainly composed of cellulose, hemicellulose polysaccharides and lipids. Here, we report on the enzymatic hydrolysis of industrial SCG by the use of a combination of specific carbohydrate active enzymes, enabling sugar extraction yield of 74.3 %. The generated sugar-rich extract, primarily composed of glucose (8.41 ± 1.00 % of total SCG mass) and mannose (2.88 ± 0.25 % of total SCG mass), is separated from hydrolyzed grounds and soaked with green coffee. After drying and roasting, the coffee soaked with SCG enzymatic extract displayed lower earthy, burnt and rubbery notes as well as smoother and more acidic notes in the flavor profile as compared to untreated reference. Aroma profiling performed by SPME-GC–MS corroborated the sensorial effect, with a 2-fold increase in the generation of sugar-derived molecules such as Strecker aldehydes and diketones after soaking and roasting and a 45 % and respectively 37 % reduction in phenolic compounds and pyrazines. This novel technology could represent an innovative in situ valorization stream for the coffee industry, coupled with sensory improvement of the final cup.

Assessment of various conditions for the simultaneous determination of US EPA and EU priority PAHs in coffee samples and their PAHs consumption risk

The optimal conditions for simultaneous determination of the U.S. Environmental Protection Agency (US EPA) and European Union (EU) priority polycyclic aromatic hydrocarbons (PAHs) in coffee beans and coffee brews were developed. The QuEChERS (quick, easy, cheap, effective, rugged and safe) technology combined with high performance liquid chromatography - temperature-controlled fluorescence detection and gas chromatography - tandem mass spectrometry were used in the investigation. PAHs could be determined in commercially available green coffee beans (possibly caused by environmental contamination), and their PAHs content increased with the degree of roasting. Coffee beans brewed with the coffee machine released more PAHs into their brews than those brewed with the drip bag. The PAHs consumption risk of the brewed coffee samples was not high due to their low PAH level. Nevertheless, the methods of roasting and brewing and the amount of drinking could still be considered to reduce the intake of PAHs.