Espresso Coffee Machine Research Articles

Total Polyphenol Contents and Mineral Profiles in Commercial Wellness Herbal Infusions: Evaluation of the Differences between Two Preparation Methods.

The popularity of the consumption of wellness herbal teas is due to the many health-promoting properties they seem to possess. Modern preparation methods using coffee machines are also popular today. Therefore, the purpose of this research was to evaluate differences in infusions obtained by the traditional method using filters and by espresso coffee machines using pods. In this regard, different herbal materials were selected and purchased in two different types of herbal containers, and the corresponding infusions were analyzed for the contents of total polyphenols and mineral elements. Results showed that filter infusions had higher polyphenol and mineral contents than pod infusions, excluding Cd and Pb. For each of the plant materials used, differences due to the method of infusion preparation are highlighted. From a qualitative point of view, both methods of infusion preparation are valid, but the filter infusion method allows a higher transfer of minerals and polyphenols into the infusion, improving quality. The analyzed infusions can be safely consumed with respect to As, Cd, Pb, and Hg contents. Good amounts of polyphenols and Mn can be obtained by drinking a cup of any of the infusions analyzed, especially the mate infusion obtained by the filter technique, with amounts of 429 mg for polyphenols and 69.27% of the RDA for manganese.

Evaluation of the Possible Effect of the Grinders Installed in Fully Automatic Espresso Coffee Machines on the Element Content in Brewed Coffees

Evaluation of the Possible Effect of the Grinders Installed in Fully Automatic Espresso Coffee Machines on the Element Content in Brewed Coffees

Assessment of the most energy consuming items in professional espresso coffee machines

This paper discusses the first development of the industrial PhD project research project sponsored by Simonelli Group at Politecnico di Milano, aimed to develop and patent a heating system technology that enhances the energy efficiency of professional coffee machines. This paper crosses the issue of the sustainable design of products through a qualitative life cycle assessment on three professional coffee machines of Simonelli Group. The LCA analysis considers the manufacturing, use, and disposal phases. The analysis was performed using the Simapro software that integrates the Ecoinvent3 database. The life cycle impact assessment is carried out in accordance with other case studies in the literature, relying on the parameter "GWP" in accordance with the IPCC method. Laboratory tests are used to assess the kWh of energy consumed during the use phase of professional coffee machines. Following that,” use phase scenarios" were created for the life cycle impact assessment, based on existing scenarios in the literature, and elaborated with the company's marketing support. The findings indicate that the most critical environmental phase is the use phase and that the heating elements are the most energy-consuming items in professional coffee machines. Click here and insert your abstract text.

Monitoring In Vitro and In Vivo Aroma Release of Espresso Coffees with Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry

This work presents in vitro and in vivo aroma release analysis of three espresso coffees carried out by PTR-ToF-MS headspace and nosespace analysis, respectively. The products were C. arabica coffees prepared using an espresso coffee machine: a low-caffeine C. arabica var. laurina light roast, a low-caffeine C. arabica var. laurina dark roast, and a single-origin coffee from Ethiopia which were roasted to a medium roast degree. Headspace analysis allowed for discrimination between coffees with a prediction accuracy of 92% or higher. Relevant discriminating compounds were related to the roasting degree and varietal compounds. Coffee nosespace consisted of 35 mass peaks overall. Despite this relatively low number of detected peaks, coffee discrimination was still possible with ≥93% accuracy. The compounds most relevant to the discrimination were those related to the roasting degree. Major differences—both qualitative and quantitative—were found between headspace and nosespace profiles.

Designing textile accessories from coffee ground

Excessive consumption of natural resources restricts raw material production and threatens future generations' access to these resources. Therefore, most of the famous fashion and textile brands are used bio-based materials such as orange, banana, pineapple, coffee ground, etc. In this study, buttons are designed from the coffee waste collected from a local coffee house from an automatic espresso coffee machine located in Turkey for the completion of garments in the fashion industry. Coffee grounds are mixed with corn starch, glycerine, bio-epoxy resin and hardener with adequate concentrations. Bio-waste button is designed according to a mostly used circular shape. Colour fastness tests are performed to evaluate the quality of fabric such as appearance, stain release, water resistance, and colour fastness to domestic laundering and drying procedures. As a result, designed natural accessories can be adopted not only as environmentally friendly but also as cost-effective solutions for manufacturing other accessories used in the fashion industry. At the end of the domestic laundering, at the first three washing cycles, it is observed that there is no visible wear discolouration, flexibility or deformations

How Coffee Capsules Affect the Volatilome in Espresso Coffee

Coffee capsules have become one of the most used methods to have a coffee in the last few years. In this work, coffee was prepared using a professional espresso coffee machine. We investigated the volatilome of four different polypropylene coffee capsule typologies (Biologico, Dolce, Deciso, Guatemala) with and without capsules in order to reveal the possible differences in the VOCs spectra. The volatilome of each one was singularly studied through an analysis by gas chromatography and mass spectrometry (GC–MS), checking the abundance of different VOCs in coffee extracted with and without a capsule protection and compared to its related sample. Furthermore, ANOVA and Tukey tests were applied to statistically identify and individuate the possible differences. As a result, it was found that coffee capsules, offer advantages of protecting coffee from oxidation or rancidity and, consequently extended shelf life as well as did not cause a reduction of volatile compounds intensity. Therefore, it is possible to conclude that the aroma of polypropylene coffee capsule extraction is not damaged compared to a traditional espresso.

Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods.

Volatile compounds of coffee brewed under various roasting conditions and by different brewing methods were analyzed. Green coffee beans (Coffea arabica) were roasted at 235 °C for 13 min, 240 °C for 15 min, and 245 °C for 17 min. Roasted coffee beans were ground into particles of three different sizes (710, 500, and 355 μm) and brewed by an espresso coffee machine and the cold brew method. Three types of water (filtered, tap, and bottled) were used for coffee extraction. SPME-GC-MS results indicated that increasing the roasting temperature and time increased the levels of 2,2′-methylene-bis-furan, guaiacol, and 4-ethylguaiacol (p < 0.05) and decreased the levels of furfural (p < 0.05). Grind size was inversely proportional to the measured signal of volatiles by GC-MS (p < 0.05). The measured GC/MS intensities of 2-methylpyrazine, 2,5-dimethylpyrazine, and 2-methoxy-4-vinylphenol were significantly higher in coffee brewed with filtered water (p < 0.05) than tap and bottled water. 2-Methylpyrazine, 1-methylpyrrole, and 2-acetylfuran were the most abundant components in the cold brew. Overall, roasting conditions and extraction methods were determined to be significant factors for volatile compounds in coffee. This is the first study showing the analysis of volatile compounds in coffee according to various types of water and extraction methods, such as espresso and cold brew coffee.

Carbon footprint of different methods of coffee preparation

Roasted and ground coffee in Italy is currently dominating in consumption and revenues. However, the portioned coffee market is recording continuous and constant growth notwithstanding a great concern about the unnecessary consumption of non-renewable resources and huge generation of often aluminum-polluted wastes. The aim of this work was to assess the cradle-to-grave carbon footprint of a 40-mL cup of coffee, prepared using different brewing methods (i.e., a 3-cup Moka pot, and three single-serving coffee machines) and distinct formats (i.e., 250-g vacuum flexible bags, 44-mm Easy Serving Espresso pods, and Nespresso®-type capsules), in compliance with the Publicly Available Specification (PAS) 2050 standard method. The production of one cup of coffee gave rise to 45-57 or 47-59 g CO2e when using the Moka pot heated by an induction- or gas-fired stove, 74-96 g CO2e when using the espresso coffee machine, 72-92 g CO2e when using the pod coffee machine, and 57-73 g CO2e when using the capsule coffee machine, whether the post-consumer wastes were incinerated or disposed of in landfills. Moreover, by using coffee pods or capsules, the contribution of the packaging material production and post-consumer waste disposal increased up to represent the secondary share of the overall GHG emissions. Based on these estimates, the environmentally aware consumer should be conscious that the preparation of a cup of coffee with a coffee pod or capsule machine would result in extra emissions of 27.6 or 12.6 g CO2e with respect to those emitted with an induction Moka pot, respectively. By referring to the current Italian consumption of 80-million coffee cups per day, such extra GHG emissions would equal to those emitted by a Euro 5 city car (ca. 100 g CO2e/km) traveling around the Earth's equator as many as 551 or 252 times per day, respectively.

Isolation of proteins from spent coffee grounds. Polyphenol removal and peptide identification in the protein hydrolysates by RP-HPLC-ESI-Q-TOF

Several works have been focused on the extraction of polysaccharides, polyphenols and caffeine from spent coffee grounds (SCG) and their application in food formulations, but the peptide bioactivity from SCG protein hydrolysates has never been addressed. In the present work and for the first time, two different methods to isolate proteins from SCG have been compared, demonstrating that a urea-based extraction buffer provides a higher yield. This extraction method was then applied to compare the protein content in SCG from different coffee-brewing preparations, showing a higher protein content in SCG from espresso coffee machines. In addition, a polyphenol extraction step to remove interferences has been evaluated and the hydrolysis of the extracted proteins using alcalase and thermolysin enzymes has been compared. The effect of roasting degree on the antioxidant and in vitro angiotensin-converting enzyme (ACE)-inhibitory activity has been evaluated. The results show that the ACE-inhibitory activity is higher when SCG proteins are obtained from medium and dark roasted coffees and then hydrolyzed with thermolysin. Finally, the peptides contained in these hydrolysates have been identified by reversed-phase high-performance liquid chromatography coupled via electrospray ionization to a quadrupole time-of-flight mass spectrometer (RP-HPLC-ESI-Q-TOF).

Teaching eco-design by using LCA analysis of company’s product portfolio: the case study of an Italian manufacturing firm

Eco-design is a design paradigm aiming to the development of sustainable products. Life Cycle Assessment (LCA) is considered an eco-design tool able to assess the product environmental performances through a life cycle perspective. However, LCA shows some limitations in industry’s daily practice and cannot be considered a standard for implementing eco-design. The paper aims to describe the implementation of a novel eco-design teaching approach involving company’s employees from different technical departments. LCA analysis of company’s product portfolio allowed to create a specific eco-knowledge, used to train designers and engineers on this subject for the implementation of eco-design actions during the development of new products (espresso coffee machine). Results highlighted relevant learning outcomes and significant improvements in terms of environmental sustainability of a new product design.

Prospettive strategiche per il Made in Italy agroalimentare: un'analisi esplorativa del mercato delle macchine professionali da caffè espresso secondo le 5 forze competitive di Porter

It is well known that the agri-food industry represents an important leverage for Italian exports. Espresso coffee is one of the drivers of this industry and is one of the key Made in Italy assets. Exporting espresso means spreading Italian culture. In fact, Espresso is widely associated with the Italian way of life, even though agricultural coffee production takes place very far from Italy. The connection between espresso and Italy is not provided only by the consumption culture, but also by the production of machinery for espresso preparation. Italian firms are an example of excellence in the production of traditional espresso machines. The development of the international horeca (hotel-restaurant-cafe) sector provides an opportunity for both the espresso producers and the connected industrial sectors, to improve their position in the international markets. This article presents an analysis of the coffee machine sector, with particular regard to its connections with the horeca sector. Porter’s framework of five forces is used to show the competitive environment in which the interested sectors operate. A snapshot of the relationships within the espresso coffee sector is taken using analysis of a variety of sources. The focus is on professional coffee machines and the possible development of this industry. Through a collection of secondary data, this article highlights the challenges faced by the espresso coffee machines manufacturers. On one hand it demonstrates that it is possible to spread Italian culture through coffee consumption. On the other hand, new global challenges are emerging, such as the growing coffee capsule market.

The Performance of the Heat Transfer in Internal Groove of Espressoheat Exchanger

In this research paper the different types, position and design of Heat exchanger of Espresso Coffee Machine in food processing industry. In this case we are applying numerical analysis techniques for Heat transfer system belonging to Heat exchanger considering the quality suggested for coffee depending upon certain technical forms. Unlike as the Heat transfer process is considering it to be pre-reviewed. The Heat transfer system study is to decide Espresso machine while applying Computational Fluid Dynamic analysis which analyze the large amount of heat transfer level, back pressure and velocity of heat exchanger and the design was analyzed by Finite element approaches. And experiments are considered in the time and heat frequency domains validated in our main scope. There is different operating parameter which has taken in to the consideration from numerically and experimentally. These operating parameters affect the muffler efficiency was Perforated elements and sudden area changes can be studied by means of 3D analysis, that incorporate both dissipative and turbulent flow and non turbulent effects are consider it. Active heat transfer systems are shown to be an effective alternative to Espresso coffee machine for the systems discussed.

Quantification of caffeine, trigonelline and nicotinic acid in espresso coffee: the influence of espresso machines and coffee cultivars

Caffeine, trigonelline and nicotinic acid are important bioactive constituents of coffee. In this work, the combination of different water temperatures and pressures in the settings of the espresso coffee (EC) machine was evaluated, to assess how these factors influence how effectively caffeine, trigonelline and nicotinic acid are extracted from both Arabica and Robusta samples. The proposed analytical method, based on a high performance liquid chromatography (HPLC) system coupled to a variable wavelength detector (VWD), showed good linearity (R2 > 0.9985) and good recoveries (71–92%); after validation for three monitored compounds, the method was used to analyze 20 commercial samples. The combination of a temperature of 92 °C and pressure at 7 or 9 bar seems to be the ideal setting for the most efficient extraction of these compounds and consequently for their intake; the compound extracted in the greatest quantity was caffeine, which was in the range of 116.87–199.68 mg in a 25 ml cup of coffee.

A Procedure to Define the Best Design Intervention Strategy on a Product for a Sustainable Behavior of the User

This paper presents a procedure that can be used to determine what kind of design intervention strategies can be implemented by designers for the improvement of the global environmental performance during the use phase of a product, regarding consumers’ behaviors.Four design intervention strategies have to be tested on espresso coffee machine: written information, eco-feedback, objective to reach and persuasive technology. Energy and water consumption during use phase of 36 regular espresso coffee machine users will be measured during the experimentation. At this stage, a first design strategy has been tested and environmental benefits have been highlighted thanks to LCA analyzes. Users’ variables such as environmental knowledge, attitude, habits, are also measured and a statistical analysis will be conducted for the validation of the model of relationship proposed.

Importance of Espresso Coffee Machine Parameters on the Extraction of Chlorogenic Acids in a Certified Italian Espresso by Using SPE-HPLC-DAD

&lt;p&gt;Chlorogenic acids (CGA) are a group of phenolic acid derivatives, which are commonly found in coffee at concentrations reaching 0.1-0.2%. A method based on high performance liquid chromatography-diode array detector (HPLC-DAD) is proposed for the simultaneous determination of three chlorogenic acids, i.e. 3-&lt;em&gt;O&lt;/em&gt;-caffeoylquinic acid (3-CQA), 5-&lt;em&gt;O&lt;/em&gt;-caffeoylquinic acid (5-CQA) and 3,5-di-O-caffeoylquinic acid (3,5-diCQA), in time portions of espresso coffee. Two different espresso coffee machines working with different pressure and temperature curves, and two different blends (i.e. Arabica and Robusta) were used. The method presents good linearities (correlation coefficient greater than 0.99) and recoveries (in the range 67-99%) for the 3 chlorogenic acids. The concentration of total CGAs in a cup of Certified Italian Espresso ranged from 1522.5 to 2223.4 mg kg&lt;sup&gt;-1&lt;/sup&gt; and CGA isomer contents were, in decreasing order, 5-CQA &amp;gt; 3-CQA &amp;gt; 3,5-diCQA.&lt;/p&gt; &lt;p&gt;The concentration of total chlorogenic acids was higher in Espresso coffee (EC) prepared with Aurelia machine rather than with Leva; Arabica blend possessed higher level ot total chlorogenic acids than Robusta samples. &lt;strong&gt;&lt;/strong&gt;&lt;/p&gt;

Extracts of &lt;i&gt;Salvia miltiorrhiza&lt;/i&gt; bunge on the cytokines of rat endometriosis models

Endometriosis is a common mysterious and fascinating gynaecological condition with diverse clinical manifestations, highly variable and unpredictable clinical course with decreased quality of life. Clinically, Salvia miltiorrhiza Bunge (SMB, Chinese Danshen) has been applied to treat endometriosis and get satisfactory results. The present study was aimed to explore the effects of the extracts of SMB (ESMB) on the serum levels of cancer antigen 125 (CA-125) and the levels of interleukin (IL)-13, IL-18 and tumor necrosis factor-alpha (TNF-alpha) in the peritoneal fluids of rat endometriosis models. Three extraction methods for SMB were compared, which are the sample extracted with conventional method, the sample extracted with espresso coffee machine and the commercial condensed powder of natural products. We determined tanshinone IIA, salvianolic acid B and danshensu in the ESMB of different extraction methods. Forty female Sprague-Dawley (SD) rats were randomly divided into ESMB group, Danazol (positive control) group, model group and the sham-operation group (Sham group). After all the treatment ended, the serum levels of CA125 and the levels of IL-13, IL-18 and TNF-alpha in the peritoneal fluids of rat endometriosis models were measured using enzyme-linked immune-sorbent assay (ELISA) as directed by the manufacturer. The extraction efficiency of the ESMB samples extracted with coffee machine ranged from 600µm to 710µm was the highest. The serum levels of CA-125 and the levels of IL-18 and TNF-alpha in the peritoneal fluids of ESMB group, Danazol group and Sham group were significantly lower than those of the Model group (P<0.05). The serum levels of CA-125 and the levels of IL-18 and TNF-alpha in the peritoneal fluids of Danazol group and ESMB group were significantly higher than those of Sham group, respectively (P<0.05), and no marked difference existed between them (P>0.05). The levels of IL-13 in the peritoneal fluids of ESMB group, Danazol group and Sham group were significantly higher than those of the Model group (P<0.05). The levels of IL-13 in the peritoneal fluids of ESMB group and Danazol group were significantly lower than those of Sham group (P<0.05), and there was no marked difference between ESMB group and Sham group (P>0.05). ESMB shows promises in treating endometriosis by markedly decreasing the serum levels of CA-125 and the levels of IL-18 and TNF-alpha in the peritoneal fluids and significantly increasing the levels of IL-13 in the peritoneal fluids.

Coffee Culture in Dublin: A Brief History

Coffee Culture in Dublin: A Brief History

Occurrence of furan in coffee from Spanish market: Contribution of brewing and roasting

In this work, we evaluated the occurrence of furan in brews obtained from regular, decaffeinated, and instant coffee and commercial packed capsules. For this purpose, a previously developed automated headspace solid-phase microextraction method coupled to gas chromatography–mass spectrometry (HS-SPME-GC–MS) was used. Initially, the influence of HS-SPME conditions on furan formation was evaluated. In addition, the effect of roasting conditions (temperature and time) used for coffee beans on furan formation was also studied. We found that low temperature and long roasting time (140°C and 20min) decreases the final furan content. Furan concentrations in regular ground coffee brews from an espresso coffee machine were higher (43–146ng/ml) than those obtained from a home drip coffee maker (20 and 78ng/ml), while decaffeinated coffee brews from a home drip coffee maker (14–65ng/ml) showed a furan concentration similar to that obtained from regular coffee. Relatively low concentrations of this compound (12–35ng/ml) were found in instant coffee brews, while commercial packed coffee capsules showed the highest concentrations (117–244ng/ml). Finally, the daily intake of furan through coffee consumption in Barcelona (Spain) (0.03–0.38μg/kg of body weight) was estimated.

Water quality for Espresso coffee

Espresso coffee extraction is the most common brewing method in Italy and it is becoming very popular in many other countries around the world. Water (including its ionic content) is an essential ingredient and its role in Espresso brewing must be taken into due consideration. It is well known that water treatment is necessary to remove possible off-flavours deriving from the disinfection performed at municipal waterworks as well as to prevent expensive professional Espresso coffee machine from scaling problems. However, there is little awareness of the direct effect of water composition on the quality of coffee beverages, particularly for Espresso coffee. In this paper, the state of the art is reviewed with emphasis of water/coffee components interaction during the brewing process. The role played by alkalinity and selected cations on sensory properties of Espresso coffee is discussed.

Water content of roasted coffee: impact on grinding behaviour, extraction, and aroma retention

Normal and long time roasting trials were carried out on industrial scale. Different amounts of water were applied during quenching, resulting in water contents in the range of 2.3–8.8 g/100 g wb. Coffees were ground immediately after cooling, and after equilibration times of 6 and 24 h. Particle size distribution of ground coffees, percolation time, and extraction properties were investigated on an espresso coffee machine. Coffees ground after 24 h resting time were subjected to storage trials to determine aroma stability as influenced by water content. Coffees with high moisture content exhibited coarser particles upon grinding, and equilibration time prior to grinding was needed for coffees with high water content to improve grinding results. Coffees with low water content did not exhibit this time dependency prior to grinding. Coffees with low water content were extracted more effectively than high moisture coffees, and percolation was slower. During open and closed storage, evolution of hexanal and sulfides was highly sensitive to water content. However, differences in evolution of other aroma compounds were found during closed storage only, where moisture content had a negative impact on aroma stability of the coffees subjected to investigation.