Espresso Coffee Research Articles

Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Coffee Samples by DI-SPME-GC/MS

Roasting is a crucial and essential step to produce quality coffee. However, it could lead to the formation of toxic and suspected carcinogenic or procancerogenic compounds, such as polycyclic aromatic hydrocarbons. In this work, a simple and easily automatable green procedure based on solid-phase microextraction coupled with gas chromatography for the analysis of acenaphthene, anthracene, benzo[ghi]perylene, benzo[a]pyrene, chrysene, fluoranthene, fluorene, naphthalene, and pyrene, in dark roasted and decaffeinated commercial coffees, was developed. The method was optimized for the determination of the analytes both in solid samples, such as ground coffee or coffee grounds, and liquids, such as espresso coffee, using a polyacrylate-coated fused silica fiber (85 μm) by direct immersion. The performance of the analytical method, developed in terms of sensitivity, reproducibility, and recoveries, proved to be suitable for the applications. Among the 9 polycyclic aromatic hydrocarbons investigated in the selected coffees, chrysene and pyrene were the most representative congeners with values ranging from undetectable to 95.6 ± 11 ng/g for chrysene and from undetectable to 404.7 ± 42.0 ng/g for pyrene. Benzo[a]pyrene was detected in two samples of dark roasted coffee which therefore had the highest toxicity/carcinogenicity in terms of toxic equivalent. The estimated limit of detection for benzo[a]pyrene in ground coffee and coffee grounds was 9.0 ng/g. About 30% of the PAHs were transferred to the infusion while the remaining part was retained by the coffee grounds.

PELATIHAN CUSTOMER SERVICE QUALITY DALAM MENINGKATKAN KINERJA LAYANAN BARISTA

Abstract: The development of coffee in Indonesia continues to experience significant progress. This is due to the increasing consumption of coffee among the Indonesian people. So that the growth of coffee shops has increased rapidly and experienced intense competition. Intense competition makes coffee shop entrepreneurs compete to offer their best service to attract customers. The absence of five-dimensional customer service excellence is one of the deficiencies that Humble Espresso coffee shop. Therefore, the goal of this training activitiy program is to improve is to increase service quality knowledge and improve barista performance in order to provide fast and professional service to customers. The activity method used is observation, training, and evaluative. The results of the activities achieved were an increase in service quality knowledge and an increase in barista service performance based on the results of the previous questionnaire distribution of 60% and an increase of 80% after training and positive customer perceptions on Google reviews.

Computer Percolation Models for Espresso Coffee: State of the Art, Results and Future Perspectives

Coffee is one of the most consumed beverages in the world. This has two main consequences: a high level of competitiveness among the players operating in the sector and an increasing pressure from the supply chain on the environment. These two aspects have to be supported by scientific research to foster innovation and reduce the negative impact of the coffee market on the environment. In this paper, we describe a mathematical model for espresso coffee extraction that is able to predict the chemical characterisation of the coffee in the cup. Such a model has been tested through a wide campaign of chemical laboratory analyses on espresso coffee samples extracted under different conditions. The results of such laboratory analyses are compared with the simulation results obtained using the aforementioned model. The comparison shows a close agreement between the real and in silico extractions, revealing that the model is a very promising scientific tool to take on the challenges of the coffee market.

Chemical composition and sensory profile of the Italian espresso coffee powder and beverage under different roasting conditions

Chemical composition and sensory profile of the Italian espresso coffee powder and beverage under different roasting conditions

CMMSE: a reduced percolation model for espresso coffee

CMMSE: a reduced percolation model for espresso coffee

Fluoride Exposure from Ready-To-Drink Coffee Consumption.

Fluoride is present in various foods ingested daily. It has been demonstrated that the intake of high concentrations of fluoride, both in adults and children, can cause pathologies, among which dental fluorosis, osteoporosis and damage to the central nervous system stand out. The objective of this study was to determine the fluoride concentrations in 60 samples of ready-to-drink cold brewed coffee of different brands and types (expresso, cappuccino, macchiato and decaffeinated) by the fluoride ion-selective potentiometric method. A statistical analysis was also performed to discern the existence of differences between these categories. The highest fluoride concentration (1.465 mg/L) was found in espresso coffee followed by Macchiato (1.254 mg/L). Decaffeinated coffee is the one that presented the lowest fluoride concentration with 0.845 mg/L. The risk assessment was conducted considering different consumption scenarios (250, 500 and 750 mL/day). The UL (upper level) established by the EFSA (European Food Safety Authority) at 7 mg/day was used. The consumption of three servings poses no health risk; however, it confers a significant value of fluoride contribution to the diet.

Application of a Single-Type eNose to Discriminate the Brewed Aroma of One Caffeinated and Decaffeinated Encapsulated Espresso Coffee Type

This paper assesses a custom single-type electronic nose (eNose) applied to differentiate the complex aromas generated by the caffeinated and decaffeinated versions of one encapsulated espresso coffee mixture type. The eNose used is composed of 16 single-type (identical) metal–oxide semiconductor (MOX) gas sensors based on microelectromechanical system (MEMS). This eNose proposal takes advantage of the small but inherent sensing variability of MOX gas sensors in order to provide a multisensorial description of volatiles or aromas. Results have shown that the information provided with this eNose processed using LDA is able to successfully discriminate the complex aromas of one caffeinated and decaffeinated encapsulated espresso coffee type.

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.

Impact of roasting degree on sensory profile of Turkish coffee and espresso assessed by Turkish and Brazilian panelists

AbstractThis study aimed to assess the effect of roasting degree and brewing techniques on the sensory profile of Turkish coffee and espresso. Descriptive analysis of coffee samples was carried out for 20 flavor attributes by 10 Turkish and 10 Brazilian assessors. Light, medium, and dark roasted coffee beans were brewed with the decoction method and pressure method. Turkish coffee samples were prepared by automatic machine and cezve, which is the traditional method. The roasting degree and brewing method had a significant impact on the sensory profile of coffee samples. Turkish assessors perceived lightly roasted coffee beverages as sour (6.53 and 6.56 for Turkish coffee with machine and espresso) and pungent notes (7.46 for espresso), while Brazilian assessors perceived them as fruity (5.63 for espresso) and sweet attributes (5.76 and 5.90 for Turkish coffee with cezve and espresso). Roasted (7.83), burnt/acrid (7.96), and bitter (8.13) notes became dominant with the degree of roasting in espresso coffees in the Turkish panel. Brazilian assessors perceived Turkish coffee samples made with cezve and dark roasted beans as roasted (6.53), burnt/acrid (6.66), bitter (6.80), and ashy‐sooty (7.26) notes.Practical applicationsThis research indicates the effect of cultural experience, the degree of roasting, and brewing techniques on the sensory profile of coffee brews. Cultural familiarity and unfamiliarity with Turkish coffee and espresso played an important role in the perceptions of the participants. Variations in descriptive analysis between two country panelists may arise from language and ethnicity differences, oral physiological parameters such as the sensitivity of the somatosensory system, the culinary culture, and eating habits. For the first time, Turkish coffee and espresso coffee brewing techniques were compared by trained Turkish and Brazilian assessors.

Time-dependent effect of intense capsule-coffee and bleaching on the color of resin-infiltrated enamel white spot lesions: an in vitro study.

Background and ObjectivesWhite spot lesions (WSLs) are a common problem that can be conservatively managed by resin infiltration. Consumption of dark beverages such as coffee causes staining of dental hard tissues, which can deteriorate the esthetic qualities of treated WSLs. The aims of this study were to investigate the effect of dark coffee heavy consumption on ICON® resin infiltrated WSLs and the influence of bleaching on them after staining.MethodsTwenty surfaces from sound human extracted third molars were used in the study. Two square-shaped buccal and lingual window areas had artificially created WSLs (received buccal resin infiltration afterward). Using VITA Easyshade, the baseline ΔE was recorded. Espresso coffee was used to immerse all surfaces for 8 days. The color coordinates according to CIE LAB were recorded for all surfaces at 2, 4, 6, and 8 days of immersion, and ΔE was calculated at each timepoint. After 8 days, in-office bleaching was applied to all surfaces according to the manufacturer’s instructions and the color. Coordinates and ΔE were recorded. For statistical analysis, an independent sample t-test was used to compare each group. A general linear mixed model (GLMM) repeated measure ANOVA was applied for statistical analysis of L*and changes due to staining over time.ResultsAnalysis of time as a main effect on the L values of surfaces was statistically highly significant (p < 0.01). The interaction of time with surfaces under investigation and type of surface (test vs. control) as a main effect were non-significant (p = 0.47 and p = 0.35, respectively). Bleaching showed a significant difference in color lightness in both test and control surfaces compared to the mean L value at 8 days of staining (p < 0.01).ConclusionCapsule-coffee consumption gradually influences the esthetic of resin infiltration on treated teeth. However, bleaching materials might restore an esthetic shade.

Factors That Influence Sustainable Selection and Reselection Intentions Regarding Soluble/Instant Coffee—The Case of Serbian Consumers

Soluble or instant espresso coffee in capsules with added values is a product that is increasingly recognized as a healthy lifestyle habit, which often goes together with the expansion of spa centers and spa hotels. In addition to the theoretical and empirical examination of sustainable drinking habits regarding different types of instant espresso coffee in Serbia, the aim was to define, by applying the theory of planned behavior, the relationship between certain factors that influence instant espresso coffee beverage reselection. The research model was developed using a sample of 1385 soluble/instant espresso coffee consumers. Structural equation modeling was applied to test the conceptual model and research hypotheses. The results indicate a statistically significant influence of certain predictors on the intention of consumers to rechoose soluble/instant coffee. One exception is perceived behavioral control, where statistical significance exceeds the allowed values, which indicate that the offer of functional soluble/instant espresso solutions should be extended outside high-quality service hotels and spa centers to be available to all consumers with healthy lifestyle habits. Defining the factors that influence instant espresso coffee reselection can help to understand influences on certain consumer behaviors and improve sustainability on the market.

Volatile compounds in espresso resulting from a refined selection of particle size of coffee powder

Volatile organic compounds (VOCs) influence significantly sensory properties of espresso coffee (EC). However, some of these chemicals, such as furans reported to have a negative impact on human health. This study aimed to monitor 21 key main VOCs of coffee brew and two undesirable compounds such as furan and 2-methylfuran in Robusta and Arabica EC samples as a function of specific particle size fractions (F1 <200, 200 <F2 <300, 300 <F3 <425, F4 >425 µm). The evolution of the volatile compounds was studied by HS-SPME-GC/MS. The results showed that volatile compounds are released differently in the EC depending on coffee species and the specific particle size. In Robusta ECs the highest concentration of volatile compounds was obtained using 200 <F< 300 µm except for furan, 2-methylfuran and 2,5-dimethylfuran. Arabica ECs resulted particle size-independent for aldehydes, except for hexanal, phenolic compounds, and some furans and non-monotonic with the highest amount in the 300 <F< 425 for the nitrogen-containing heterocyclic compounds. With regard to furan and 2-methylfuran monotonic increase was observed along the increasing particle size degree. The HCA analysis separated in four different groups the coffees particle size; Arabica-F1, Arabica-F3 and Robusta-F3 formed the first group, the second included Arabica-F2 and Arabica-F4, the third group consisted of Robusta-F1 and Robusta-F4 and the last one included only Robusta-F2. These results can help to design a-priori unique blends based on appropriate combinations of particle sizes and coffee species to produce an EC with higher aromatic levels while simultaneously lowering levels of furan and 2-methylfuran.

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

A New Kind of Chemical Nanosensors for Discrimination of Espresso Coffee

There are different methods to extract and brew coffee, therefore, coffee processing is an important factor and should be studied in detail. Herein, coffee was brewed by means of a new espresso professional coffee machine, using coffee powder or portioned coffee (capsule). Four different kinds of coffees (Biologico, Dolce, Deciso, Guatemala) were investigated with and without capsules and the goal was to classify the volatiloma of each one by Small Sensor System (S3). The response of the semiconductor metal oxide sensors (MOX) of S3 where recorded, for all 288 replicates and after normalization ∆R/R0 was extracted as a feature. PCA analysis was used to compare and differentiate the same kind of coffee sample with and without a capsule. It could be concluded that the coffee capsules affect the quality, changing on the flavor profile of espresso coffee when extracted different methods confirming the use of s3 device as a rapid and user-friendly tool in the food quality control chain.

Foam Characteristics and Sensory Analysis of Arabica Coffee, Extracted by Espresso Capsule and Moka Methods

The coffee extraction methods modify the structure of the foam (when it is present) and the sensory profile of the beverage. In this research, three ways of extracting and two varieties of 100% Arabica were compared. Nineteen bars and fifteen bars were applied to the coffee thanks to the use of compatible capsules and machines. The method with the moka was considered, which acts at low pressures and does not allow the formation of foam (crema). In addition, the Brazil and Guatemala Arabica varieties were considered to understand the extent to which Arabica coffee can respond in structural and sensorial terms to the extraction techniques applied. The results show that 19-bar espresso coffees have a very stable crema with very small bubbles, which give a uniform and fine structure to the coffee crema. On the contrary, the pressure at 15 bars generates more unstable foams and bubbles that tend to be disproportionate, with more marked effects in the Brazil variety. The sensory profiles of the coffees respond to the extraction techniques applied. While the coffee extracted with the moka has sensory descriptors with rather low values, those obtained at 19 and 15 bars have much wider profiles. In conclusion, different pressure intensities to the coffee extraction affect the quality of crema and the solubilization of organoleptically active compounds.

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.

Coffee is a complex mixture of chemicals, which provide biologically active compounds with various health benefits. The some biologically active compounds arising from both its natural structure and formed after processing were determined as an antioxidant capacity of coffee beverages. In this study, we aimed to determine how roasting levels of Arabica coffee seed (light, medium, dark) and three brewing techniques-decoction methods (Turkish coffee), infusion method (filter coffee) and pressure methods (Espresso)-affect total antioxidant capacity in a cup of coffee beverage by electrochemical methods such as square wave stripping voltammetry (SWSV), differential pulse stripping voltammetry (DPSV) and cyclic voltammetry (CV). Antioxidant capacities of the coffee samples in terms of the equivalent amounts were determined according to standard oxidation peaks of rutin and caffeic acid. The highest antioxidant capacity was found in espresso coffee prepared at light roasting coffee seeds as equivalent the routine and caffeic at 9.4 ± 0.2g/L and 19.7 ± 0.7g/L, respectively with SWSV on a carbon paste electrode. As a result, SWSV, DPSV and CV voltammetric methods, fast, reliable, fully validated and without any pretreatment are alternative to conventional analytical methods to evaluation antioxidant values in any food samples.

Use of electrochemical techniques for determining the effect of brewing techniques (espresso, Turkish and filter coffee) and roasting levels on total antioxidant capacity of coffee beverage

In this study, we determined how roasting levels (light, medium, and dark) of Arabica coffee seed and three brewing techniques—decoction methods (Turkish coffee), infusion method (filter coffee), and pressure methods (Espresso)—affect the total antioxidant capacity in a cup of coffee beverage by electrochemical methods such as square wave stripping voltammetry (SWSV), differential pulse stripping voltammetry (DPSV), and cyclic voltammetry (CV). The highest antioxidant capacity was found in espresso coffee prepared with light roasted coffee seeds, as equivalent of rutin and caffeic acid at 9.4 ± 0.2 g/L and 19.7 ± 0.7 g/L, respectively with SWSV on a carbon paste electrode (CPE). The antioxidant capacity of coffee beverages was influenced by the roasting degree, extraction time, and brewing methods, significantly. SWSV, DPSV, and CV voltammetric methods, fast, reliable, fully validated and without any pretreatment, are alternatives to conventional analytical methods for evaluation of antioxidant values in coffee brews. Practical applications This research will contribute to the literature considerably since we have established that the antioxidant capacity can be measured by electrochemical methods rapidly with high reliable results. According to the study, the brewing method and roasting temperature significantly affected the antioxidant capacity, and thus, it is important to know how brewing methods, roasting temperatures, and other conditions changes the coffee quality. The results can be used to prepare healthy coffee beverages.

Association between espresso coffee and serum total cholesterol: the Tromsø Study 2015–2016

BackgroundCoffee raises serum cholesterol because of its diterpenes, cafestol and kahweol, and the effect varies by brewing method. Population-based research on espresso coffee’s impact on serum cholesterol is scarce. Our...

The Effect of Espresso and Drip Brewing Coffee Methode to The Hardness of Bulk-Fill Composite Resin

Background: The most restoration material used currently in dentistry was composite resin. The newest generation of composite resin was bulk-fill composite resin. The bulk-fill composite resin had advantages of lower polymerization contraction and a more straightforward and faster restoration technique. One of the factors which could affect the hardness of composite resin was the consumption of acidic drinks. The acidic beverage that people often consumed is coffee. A few coffee brewing methods were espresso and drip brewing.Objective: This research aimed to identify the effects of coffee soaking through espresso and drip brewing methods on bulk-fill composite resin's hardness.Methods: his research was experimental research, with a post-test control group design and a total sample of 27 samples. The soaking process was taken for seven days at a temperature of 37˚C on artificial saliva, espresso, and drip brewing coffee methods. The hardness of bulk-fill composite resin was measured after seven days by using Vickers hardness. The statistic test exerted One-Way ANOVA.Results: This research found a significant difference in bulk-fill composite resin's hardness among all groups, p-value = 0.00 (p&lt;0.05). The result of the post-hoc LSD test showed a significant difference in the change of bulk-fill composite resin hardness between the artificial saliva group and espresso group (p=0,00) and no significant difference found between the artificial saliva group and drip brewing group (p=0.85).Conclusion: Soaking with espresso coffee has the smallest hardness value compared to soaking with drip brewing coffee and artificial saliva, so soaking with espresso coffee is the most influential on the hardness of the bulk fill composite resin.

Air Pollution Exposure Duration and Its Correlation with Triglyceride, HDL, and Atherogenic Index in Online Motorcycle Drivers

Background: The most restoration material used currently in dentistry was composite resin. The newest generation of composite resin was bulk-fill composite resin. The bulk-fill composite resin had advantages of lower polymerization contraction and a more straightforward and faster restoration technique. One of the factors which could affect the hardness of composite resin was the consumption of acidic drinks. The acidic beverage that people often consumed is coffee. A few coffee brewing methods were espresso and drip brewing.Objective: This research aimed to identify the effects of coffee soaking through espresso and drip brewing methods on bulk-fill composite resin's hardness.Methods: his research was experimental research, with a post-test control group design and a total sample of 27 samples. The soaking process was taken for seven days at a temperature of 37˚C on artificial saliva, espresso, and drip brewing coffee methods. The hardness of bulk-fill composite resin was measured after seven days by using Vickers hardness. The statistic test exerted One-Way ANOVA.Results: This research found a significant difference in bulk-fill composite resin's hardness among all groups, p-value = 0.00 (p&lt;0.05). The result of the post-hoc LSD test showed a significant difference in the change of bulk-fill composite resin hardness between the artificial saliva group and espresso group (p=0,00) and no significant difference found between the artificial saliva group and drip brewing group (p=0.85).Conclusion: Soaking with espresso coffee has the smallest hardness value compared to soaking with drip brewing coffee and artificial saliva, so soaking with espresso coffee is the most influential on the hardness of the bulk fill composite resin.