Espresso Coffee Research Articles

Quantification of two derivatives of malic acid first-time discovered in coffee: Influence of postharvest processing method

This study quantified, for the first time, 2-isopropylmalic and 3-isopropylmalic acids, in green, roasted and espresso coffee by UHPLC-MS/MS. Moreover, it reports the influence of postharvest processing methods (natural, washed and honey) on their content. New extraction techniques were developed and validated from three coffee matrices (green, roasted and espresso). Honey coffee exhibited levels substantially higher of 2-isopropylmalic acid than those processed by natural and washed methods (p < 0.05). Specifically, 2-isopropylmalic acid levels in honey green, roasted and espresso coffee samples were 48.24 ± 7.31 ng/g, 168.8 ± 10.88 ng/g and 177.5 ± 9.49 ng/g, respectively. This research highlights the significant impact of processing methods on the chemical profile of coffee and introduces 2-isopropylmalic and 3-isopropylmalic acids as potential quality indicators. Moreover, it suggests that the fermentation stage during processing may play a crucial role in their formation, laying the foundation for optimizing coffee processing to enhance quality.

Low and High Doses of Espresso Coffee Improve Repeated Sprint Performance and Eye–Hand Coordination Following Fatigue Status in Male Basketball Players

BackgroundAlthough several studies have evaluated the effect of coffee on sports performance, the effect of caffeine on sports performance during fatigue status remains unclear. ObjectivesThis study aimed to determine the effect of high and low doses of coffee on the repeated sprint test (RST), perceived fatigue (PF), and eye–hand coordination following physical fatigue status in male basketball players. MethodsTwenty-four male basketball players were randomly placed in 4 conditions including 1) low-dose espresso coffee (LDEC); 2) high-dose espresso coffee (HDEC); 3) decaffeinated espresso coffee (PLA); and 4) no drinking (CON). PF and eye–hand coordination were measured using the soda pop test (SPT) at baseline, immediately after the RST, and 5 min after the 10 all-out sprints with a 30-s interval of RST. ResultsThe time of the first to tenth sprints (RST1 to RST10), total time (RST-TT), mean time (RST-MT), best time (RST-BT), and percentage of performance decrement (PD) were recorded. Coffee dose-dependently significantly improved RST-TT, RST-MT, and RST-BT compared with PLA and CON. PF increased significantly in all conditions immediately after RST compared with baseline. Five minutes after RST, PF was reduced compared to immediately after RST. Immediately after RST, coffee reduced PF dose-dependently compared with PLA and CON. SPT decreased immediately after RST in PLA and CON compared with baseline, whereas no significant change was observed for LDEC and HDEC. At baseline and immediately after RST, coffee and placebo consumption increased SPT performance compared with CON. Immediately and 5 min after RST, coffee increased SPT performance compared to PLA dose-dependently. ConclusionsHDEC and LDEC improved RST performance and eye–hand coordination in male basketball players. However, HDEC showed a more profound effect compared with LDEC.

Lipophilic and Hydrophilic Metabolites as Descriptors of Different Coffee Beverages.

Coffee is a widely consumed beverage rich in bioactive phytochemicals. This study investigated the effect of brewing method on the profile of potential bioactive compounds in different coffee beverages using metabolomics and lipidomics based on UHPLC-MS/QTOF. The oil contents of the espresso coffee (EC), pot coffee (PC), instant coffee (IC), and filter coffee (FC) beverages studied were 0.13% ± 0.002, 0.12% ± 0.001, 0.04% ± 0.002, and 0.03% ± 0.003, respectively. Univariate analysis indicated significant differences (P < 0.001) in oil content when EC and PC beverages were compared with IC and FC beverages. Principal component analysis revealed similarities in the lipid profiles of FC and EC beverages and the hydrophilic profiles of PC and FC beverages. The EC beverage had the highest intensity of hydrophilic compounds such as adenine, theobromine, chlorogenic acid, and caffeine. The PC beverage was the most abundant in triglycerides, phosphatidylcholine, and diterpenes. Cafestol and kahweol esters, but not their free forms, were the most abundant diterpenes in the PC beverage. This work provides information on the differences in the profile of potentially bioactive compounds in four commonly consumed coffee beverage types and, thus, on the possible differences in the health effects of these coffee beverage types.

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.

Pengaruh Digital Marketing dan Penggunaan Digital Payment Terhadap Keputusan Pembelian Kopi Espresso Based

This quantitative research was conducted in the DKI Jakarta area and focuses on how digital marketing and the use of digital payments influence customers' decisions to buy espresso coffee at Kopi Tuku. The population of this research is Generation Z customers of Kopi Tuku in Jakarta, aged between 17 and 27 years. To measure the population, a Likert scale is used. This study used a purposive sampling method with 264 subjects surveyed. The research analysis method is the Structural Equation Model (SEM). The research results show that the use of digital marketing and digital payments significantly influences consumers' decisions to buy something.

Factors Influencing Consumer Preferences for Espresso and Omni Roasted Coffee: A Comprehensive Analysis

This qualitative study conducted in Buraydah, Saudi Arabia, explores coffee customers' shifting preferences, with a focus on the growing popularity of espresso and multi-roasted coffee. Through interviews with consumers, baristas, and coffee roasters, the study investigates the motivations behind these choices, which include health concerns, flavor exploration, and a dislike for highly acidic coffees. The findings highlight the appeal of concentrated flavor, higher caffeine concentration, and the ability to appreciate the varied qualities of coffee beans from different places. Omni roasted coffee, with its medium-dark roast, has a balanced flavor profile that works well with a number of brewing methods. The concept of coffee terroir, which highlights the distinct flavors associated with individual origins, influences customer preferences. These findings have ramifications for coffee growers and baristas, who can meet shifting customer needs by acquiring high-quality beans and perfecting brewing procedures. This study leads to a better knowledge of changing coffee preferences and gives practical insights for industry stakeholders.

Polyphenols vs. Caffeine in Coffee from Franchise Coffee Shops: Which Serving of Coffee Provides the Optimal Amount of This Compounds to the Body.

The scientific literature indicates that there is a limited number of data on the content of bioactive components in coffees consumed "on the go". Therefore, this study examined the polyphenol and caffeine content of different types of coffee from franchise coffee shops, and the caffeine/total polyphenol ratio. The five most popular types of coffee purchased in six franchise coffee shops in Warsaw were analysed. A total of 120 coffee samples were tested. A significant positive (r = 0.7407, p < 0.001) correlation was found between the total polyphenol and caffeine content in all coffee types tested. Per unit volume, espresso coffee had the highest significant (p < 0.005) average total polyphenol and caffeine contents (232.9 ± 63.9 mg/100 mL and 198.6 ± 68.3 mg/100 mL, respectively). After taking into account the coffee's serving size, a serving of Americano provided significantly (p < 0.05) the most total polyphenol (average 223.5 ± 81.5 mg), while the highest caffeine content was provided by a serving of ice latte/latte frappe (average 136 ± 57.0 mg). The most favourable ratio of caffeine to total polyphenols (0.56) was found in a serving of Americano coffee; therefore, it seems that this coffee can be considered optimal in terms of the content of both compounds. These findings demonstrate that the polyphenol and caffeine contents of coffees offered in franchise coffee shops are closely related to the serving size.

Electronic Prediction of Chemical Contaminants in Aroma of Brewed Roasted Coffee and Quantification of Acrylamide Levels.

The aim of this research was to apply an electronic device as indirect predictive technology to evaluate toxic chemical compounds in roasted espresso coffee. Fresh coffee beans were subjected to different thermal treatments and analyzed to determine volatile organic compounds, content of acrylamide and 5-hydroxymethylfurfural, sensory characteristics and electronic nose data. In total, 70 different volatile compounds were detected and grouped into 15 chemical families. The greatest percentage of these compounds were furans, pyrazines, pyridines and aldehydes. The positive aroma detected had the intensity of coffee odor and a roasted aroma, whereas the negative aroma was related to a burnt smell. A linear relationship between the toxic substances and the sensory defect was established. A high sensory defect implied a lower content of acrylamide and a higher content of 5-hydroxymethylfurfural. Finally, electronic signals were also correlated with the sensory defect. This relationship allowed us to predict the presence of these contaminants in the roasted coffee beverage with an indirect method by using this electronic device. Thus, this device may be useful to indirectly evaluate the chemical contaminants in coffee beverages according to their sensory characteristics.

Coffee and the risk of osteoarthritis: a two-sample, two-step multivariable Mendelian randomization study.

Purpose: To investigate the potential causal relationship between coffee consumption and osteoarthritis (OA), and to disentangle whether body mass index (BMI) and Bone mineral density (BMD) mediate this relationship. Methods: We performed two-sample and two-step Mendelian randomization (MR) analyses utilizing publicly available genome-wide association studies (GWAS) summary statistics to estimate the association between coffee intake and OA risk (including knee OA, hip OA, knee or hip OA, and total OA), as well as the possible mediating effects of BMI and BMD. In addition, data of different coffee types (decaffeinated coffee, instant coffee, ground coffee-including espresso, filter, etc., and other coffee types) were used to explore the effect of coffee type on the risk of OA. Results: In two-sample MR, coffee intake increased the risk of OA in various sites, with the most significant impact observed in knee osteoarthritis (KOA) (odds ratio [OR] 2.03, 95% confidence interval [CI] 1.57-2.61, p < 0.001). The effect on self-reported OA was minimal (OR 1.03, 95% CI 1.01-1.05, p = 0.006). Further analysis of different types of coffee revealed that only decaffeinated coffee was causally associated with both KOA (OR 4.40, 95% CI 1.71-11.33, p = 0.002) and self-reported OA (OR 1.13, 95% CI 1.02-1.26, p = 0.022). In two-step MR, BMI explained over half of the coffee intake-all OA risk association, while BMD accounted for less than 5% of the mediation effect. Conclusion: Our study suggests that coffee intake increase the risk of OA, with BMI playing a significant mediating role. Decaffeinated coffee appears to have the greatest impact on OA risk compared to other types of coffee. Therefore, managing BMI and selecting appropriate types of coffee should be included in the health management of individuals who frequently consume coffee.

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

Retraction Note: Use of electrochemical methods to determine the effect of brewing techniques (Espresso, Turkish and Filter coffee) and roasting levels on the antioxidant capacity of coffee beverage.

[This retracts the article DOI: 10.1007/s13197-022-05460-x.].

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.

EKSPERIMEN PEMBUATAN KUE SEMPRONG SUBSTITUSI SANTAN DENGAN KOPI ESPRESSO SEBAGAI ALTERNATIF VARIAN RASA

The new taste presented by the addition of espresso coffee in making semprong cakes can also be an alternative for the community to enjoy semprong cakes. This research is an experimental study of making semprong cakes with the addition of espresso coffee levels of 30, 60 and 90. Experiments were carried out on 15 trained panelists and 20 untrained panelists. Based on the results of the hedonic quality test, the results obtained were that as many as 20 people, starting from 20 combined panelists, 10 trained panelists, and 10 untrained panelists stated that the coconut milk substitute semprong cake experiment with espresso coffee had significant differences in the color aspect. aroma, texture, and taste. Based on the results of the hedonic test, it was found that as many as 15 people including 15 combined panelists, 5 trained panelists, and 10 untrained panelists stated that they preferred color, aroma, texture, and taste in the sample. A which has a dark brown color, coffee aroma, very crunchy texture, and a sweet and slightly bitter taste.

Development of new analytical methods for the quantification of organic acids, chlorogenic acids and caffeine in espresso coffee by using solid-phase extraction (SPE) and high-performance liquid chromatography-diode array detector (HPLC-DAD)

Acidity is an important parameter in coffee, contributing to aroma and flavor, imparting fruity notes, and improving the gloss of the coffee, making the beverage more interesting. In this study, two analytical methods were proposed to quantify the content of nine organic acids, caffeine, phenolic acids, and four chlorogenic acids in espresso coffee using an HPLC-DAD instrument. In addition, a new solid-phase extraction (SPE) sample clean-up procedure for organic acids has been optimized. The newly developed analytical methods were characterized by satisfactory recovery levels of sample clean-up procedure (41.798.6%) and good resolution of all peaks in both chromatography separations. In addition, the investigated validation parameters implied good repeatability, sensitivity and linearity. These methods were applied to espresso samples with three different roasting degrees (light, medium, and dark) of the same coffee variety (100% Arabica) to study the effects of the roasting process on the content of caffeine, organic and chlorogenic acids. The caffeine content was relatively stable to heat. The concentration of chlorogenic acids decreased due to roasting while the total organic acid content increased, with the formation of acetic and lactic acids in medium and dark roasting. Therefore, these new approaches can be considered as reference methods for the determination of carboxylic acids in coffee.

Gum Arabica and Coffee Consumption Effects on Serum Melatonin Levels

Caffeine intake reduces sleep quality and melatonin secretion, the hormone responsible for regulating sleep. Chewing gum increases alertness and improves concentration. This study aims to investigate the impact of coffee consumption and gum chewing on serum melatonin levels in a study population of 40 Jordanian subjects (mean age, 21.15±3.21 years), including 23 males and 17 females. A total of 40 participants volunteered and met the inclusion criteria and were divided into four groups; a control group did not consume espresso coffee and chewed gum during the study period, a second group consumed two cups of espresso coffee (240 ml), and the third group chewed Gum constantly throughout the procedure; finally, the fourth group consumed two cups of espresso coffee and chewed Gum constantly throughout the process. Melatonin serum levels were measured one hour before and one hour after the completion of the study; the duration was five hours. The findings revealed that the coffee plus chewing gum participants had the lowest serum levels of melatonin (13.1± 2.0). Among the intervention groups, the coffee group and the last group regarding melatonin levels were the chewing gum group, 15.3± 1.2 and 19.2± 2.2, respectively. In conclusion, Significant differences existed between the interventions and control groups (P &lt; 0.05). Furthermore, there were significant differences between coffee plus chewing gum and the coffee group and the chewing gum group (P &lt; 0.002, P &lt; 0.02, P &lt; 0.004, respectively).

Physiochemical Properties and Cupping Quality of Gayo Espresso Coffee Based on Blending Ratio and Roasting Techniques

Espresso is considered the finest brewing technique to provide coffee's optimum sensory and physiochemical quality. The quality of the Espresso is influenced by many factors, such as bean varieties and origin, roasting process, and blending formation. This research investigated the effect of the blending ratio of two varieties (70:30; 80:20; 90:10 of Arabica and Robusta) of the coffee blend from Gayo Highland Aceh Indonesia, and roasting techniques (conventional and torrefacto) on physiochemical and cupping quality of Gayo espresso. Coffee cupping quality assesses ten coffee sensory attributes based on SCAA cupping test procedures. Physiochemical characteristics refer to pH, total dissolved solids, phenolic contents, and antioxidant activity of Espresso. The research applied a completely factorial randomized design. The research stages were roasting, blending, grinding, and brewing the Espresso. The results showed that both factors blending ratio and roasting techniques, had a significant effect (P≤0.01) on cupping quality (fragrance/aroma, flavor, aftertaste body, overall and balance attributes) and the physiochemical characteristics (pH, total dissolved solids, phenolic contents, and antioxidant activity) of Gayo espresso. The Torrefacto roasting technique, which refers to adding 11% sugar at the end of the roasting process, tends to provide Espresso with better cupping quality, higher pH, total solid particles, and antioxidant activity than the conventional roasting technique. On the other hand, Espresso, which had a blending ratio of 80:20 showed better cupping quality, whereas a blending ratio of 70:30 produced the Espresso with higher total phenol content and antioxidant activity than other ratios.

Influence of Flow Rate, Particle Size, and Temperature on Espresso Extraction Kinetics.

Brewing espresso coffee (EC) is considered a craft and, by some, even an art. Therefore, in this study, we systematically investigated the influence of coffee grinding, water flow rate, and temperature on the extraction kinetics of representative EC components, employing a central composite experimental design. The extraction kinetics of trigonelline, caffeine, 5-caffeoylquinic acid (5-CQA), and Total Dissolved Solids (TDS) were determined by collecting and analyzing ten consecutive fractions during the EC brewing process. From the extraction kinetics, the component masses in the cup were calculated for Ristretto, Espresso, and Espresso Lungo. The analysis of the studied parameters revealed that flow rate had the strongest effect on the component mass in the cup. The intensity of the flow rate influence was more pronounced at finer grindings and higher water temperatures. Overall, the observed influences were minor compared to changes resulting from differences in total extracted EC mass.

Espresso Coffee Mitigates the Aggregation and Condensation of Alzheimer's Associated Tau Protein.

Espresso coffee is among the most consumed beverages in the world. Recent studies report a protective activity of the coffee beverage against neurodegenerative disorders such as Alzheimer's disease. Alzheimer's disease belongs to a group of disorders, called tauopathies, which are characterized by the intraneuronal accumulation of the microtubule-associated protein tau in fibrillar aggregates. In this work, we characterized by NMR the molecular composition of the espresso coffee extract and identified its main components. We then demonstrated with in vitro and in cell experiments that the whole coffee extract, caffeine, and genistein have biological properties in preventing aggregation, condensation, and seeding activity of the repeat region of tau. We also identified a set of coffee compounds capable of binding to preformed tau fibrils. These results add insights into the neuroprotective potential of espresso coffee and suggest candidate molecular scaffolds for designing therapies targeting monomeric or fibrillized forms of tau.

Valorization of Pyrolyzed Biomass Residues for the Transformation of Waste Cooking Oil into Green Diesel

This study aims to utilize biochars derived from residual biomass as supports for Ni-based catalysts. For the preparation of the biochars, byproducts of agro-industrial activities were used, such as espresso coffee residue (C) and rice husks (R). Sufficient quantities of the respective biochars (BioC and BioR) were prepared via pyrolysis at 850 °C of the aforementioned materials under limited oxygen conditions. The biochars were further treated with hot water (WBioC, WBioR), H3PO4 or H2SO4 solution (BioC-P, BioC-S, BioR-P, BioR-S), and NaOH solution (BioC-A and BioR-A), and the obtained solids were characterized using various physicochemical techniques. The biochars produced were microporous with high surface areas (367–938 m2g−1). The most promising biochars were selected as supports for the preparation of nickel catalysts (10 wt.% Ni) with high Ni dispersion (mean crystal size: 8.2–9.8 nm) and suitable acidity. The catalysts were evaluated in a high-pressure semi-batch reactor for the transformation of waste cooking oil (WCO) into green diesel. The 10Ni_BioC-P catalyst exhibited the best performance, resulting in a complete conversion of the WCO but a low hydrocarbon yield (7.5%). Yield improvement was achieved by promoting this catalyst with molybdenum. The addition of Mo increased the hydrocarbon yield by almost three times (19.5%).

Volatile Compound Analysis to Authenticate the Geographical Origin of Arabica and Robusta Espresso Coffee

The traceability of the geographical origin of coffee is a challenging issue to protect producers and consumers from the risk of fraud. A total of 162 Arabica from Peru, Colombia and Brazil, and Robusta from India, Vietnam and Uganda, espresso coffee (EC) samples of different degrees of roasting (light, medium and dark) were characterized for physico-chemical features (lipids, solids, and chlorogenic acids) and analyzed via SHS-GC/MS analysis, with the aim of discriminating the samples according to their geographical origin. Linear discriminant analysis (LDA), performed on the data of the chemical classes of the volatile organic compounds (VOCs), was able to correctly identify 97.53% of the tested samples through cross-validation. The dark roasting of the coffee beans implied a higher quantity of volatile compounds in the headspace of the EC, belonging to chemical classes of furans, esters, N-heterocyclic and sulfur compounds, reducing the differences by geographical origin. Light- and medium-roasted Robusta EC showed a major contribution of pyrazines and pyrimidines, while aldehydes, alcohols and ketones were generally more representative in Arabica samples. The quantitative distribution of volatile compounds proved to be a useful tool to discriminate samples by geographical origin.