Traditional Coffee Research Articles

Brewing Terminologies Used by Baristas: Contextualized Instructional Material for Technical, Vocational, and Livelihood Students

As coffee industries grow, the demand for good coffee is not simply enough nowadays. As a result, lexicons related to coffee, coffee beans, flavors, tools and equipment, and its processes are ever growing; hence, it can be considered “alive”. This study aims to gather coffee-related lexicons to create contextualized learning materials for Technical Vocational Learning (TVL) students, addressing the shortage of resources needed to enhance their coffee brewing skills. This study utilized two methods of acquiring data: 17 baristas from selected traditional coffee shops in the Philippines as participants of the study and books, articles and websites as the corpus of the study. Qualitative content analysis was used to identify common terminologies and their contextualized conceptual and operational definitions, as well as unique lexicons used by local baristas, which were then categorized into flavors, tools and equipment, and processes. After collecting 76 terminologies, it underwent thematic analysis and was categorized according to themes, such as coffee beans, flavors, serving sizes, tools and equipment, and processes. By incorporating these lexicons in the context of education, it will enhance students’ knowledge about coffee culture, industry practices and professional terminology, all of which are necessary for effective communication. This study contributes to the continuous evolution of language in the coffee industry by documenting and analyzing the diverse terminologies used.

A Comparative Analysis of Cold Brew Coffee Aroma Using the Gas Chromatography-Olfactometry-Mass Spectrometry Technique: Headspace-Solid-Phase Extraction and Headspace Solid-Phase Microextraction Methods for the Extraction of Sensory-Active Compounds.

Coffee, one of the most widely consumed commodities globally, embodies a sensory experience deeply rooted in social, cultural, and hedonic contexts. The cold brew (CB) method, characterized by cold extraction, is a refreshing and unique alternative to traditional coffee. Despite its growing popularity, CB lacks defined preparation parameters and comprehensive analysis of its aromatic composition. In this study, we aimed to obtain a representative extract of the volatile matrix of CB and characterize the aroma of sensory-active compounds using advanced techniques such as headspace-solid-phase Microextraction (HS-SPME) and headspace-solid-phase extraction (HS-SPE) for volatile compound extraction, followed by gas chromatography-olfactometry-mass Spectrometry (GC-O-MS) for compound identification. Optimization of the HS-SPME parameters resulted in the identification of 36 compounds, whereas HS-SPE identified 28 compounds, which included both complementary and similar compounds. In HS-SPME, 15 compounds exhibited sensory activity with descriptors such as floral, caramel, sweet, and almond, whereas seven exhibited sensory activity with descriptors such as chocolate, floral, coffee, and caramel. This comprehensive approach to HS-SPME and HS-SPE aroma extraction with GC-O-MS offers an efficient methodology for characterizing the aroma profile of CB, paving the way for future research and quality standards for this innovative coffee beverage.

The Role of Cacao and Chocolate in Transpacific Exchange Part II. Cacao as Transpacific Trade Good and Global Commodity

In the course of the second half of the sixteenth century, chocolate and cacao became increasingly popular among many Europeans. By the 1630s if not earlier, not only the Spanish but also the Dutch, the French, and even the English were consuming a fair amount of cacao. Cacao drinking was introduced into Britain in 1657, and by the early eighteenth century ‘chocolaterías’ existed throughout London, competing with the traditional coffee houses. The drinking of cacao received the support of Quakers, who considered chocolate to be a welcome substitute for ginger. Chocolate was frequently sent as a present from New Spain, both to Spaniards living in Asia and to residents in Spain: In 1621, the Count of Santiago sent some small boxes of chocolate to his wife; in 1625, the Countess of Santiago of New Spain sent, among other things, boxes of chocolate and cacao to the Marchioness of Belvedere in Madrid.

Pengaruh Tenaga Kerja dan Teknologi terhadap Pendapatan melalui Modal sebagai Variabel Intervening UMKM Coffee Shop di Kota Medan

A business that is growing rapidly in the city of Medan is the emergence of coffee shops. Coffee shop visitors do more than just taste coffee; they also use the space for casual gatherings. It is hoped that the coffee shop business in Medan City will have a positive impact on the development of the city, especially in the economic and tourism sectors. The coffee shop business has the potential to increase community income, employment, tourism and coffee production in the city of Medan. The current emergence of coffee shops cannot be separated from the influence of the big city lifestyle which offers lots of fun for entertainment seekers and has become a favorite "hang out" place for young people in campus areas, shopping centers and offices in the city of Medan. The phenomenon of the presence of a new trend in drinking coffee is actually not much different from drinking coffee in a traditional coffee shop. This research aims to determine the influence of Labor and Technology on Income through Capital as an intervening variable for coffee shop in the city of Medan. This research is a descriptive and quantitative analysis, the sample in this research is 50 respondents who are coffee shop owners in the city of Medan and the data analysis technique used to test the hypothesis is a quantitative analysis technique, which is a way of analyzing data using statistical tools such as SPSS 21.0. The research results show that the variable Labor has a positive and significant effect on income, Technology has a positive and significant effect on income, Labor has a positive and significant effect on capital, Technology has a positive and significant effect on capital, Capital has a positive and significant effect on income, Labor has an effect positive and significant on income through capital as an intervening variable. Technology has a positive and significant effect on income through capital as an intervening variable.

Perceptions and motivational factors of Chinese coffee consumers towards robot baristas: a Technology Acceptance Model 2 perspective

PurposeThis study aims to explore the attitudes and perceptions of Chinese coffee consumers towards robot baristas, considering the proliferation of automated entities within China's coffee sector.Design/methodology/approachEmploying the extended Technology Acceptance Model 2 as its theoretical framework, this research conducts in-depth interviews with 30 Chinese coffee consumers. The laddering technique is utilized, supplemented by video simulation. Thematic analysis is subsequently employed to scrutinize the data.FindingsThe findings delineate six pivotal themes encapsulating Chinese coffee consumers' perceptions of robot baristas – Perceived Introvert Friendliness, Perceived Novelty, Perceived Intellectual Discrepancies, Perceived Efficiency and Reliability, Perceived Emotional Disconnection, and Perceived Labour Market Disruption. Moreover, six motivational themes are identified - Social Status Boosting, Openness to Experience, Ease of Use, Tech-Driven Affordability, Reliable and Uncompromising Quality, and Resistance to Overbearing Service.Research limitations/implicationsThe study is limited by its focus on a specific cultural context. Future research could explore cross-cultural perspectives.Practical implicationsThe findings of this study offer guidance on how to market and position robotic barista services to appeal to consumer preferences and drive adoption.Social implicationsUnderstanding consumer perceptions of robotic baristas has broader social implications, particularly in terms of labour market disruption and the potential impact on traditional coffee professions. Businesses can navigate the social implications of automation more effectively and foster greater acceptance of technological innovations within society.Originality/valueThis study offers insights into the inclinations of Chinese coffee consumers, thereby facilitating informed decision-making and the formulation of effective strategies to expedite the adoption of robotic service.

Changes in biochemical composition of Ethiopian Coffee arabica with growing region and traditional roasting.

Updating the biochemical composition of coffee beans across the years is necessary. This is important to understand the vulnerability of coffee toward climate adaptation longitudinally. Accordingly, in this study the influence of growing area and traditional roasting on the biochemical composition of five common Ethiopian Arabica coffee beans collected in the harvest year of 2021/22 were investigated. With an average of 11.34 g/100 g, the Hararge and Jimma coffee beans had the highest crude fat content (p < 0.05). The crude protein content of the five varieties was in the range of 13-15 g/100 g, with respective highest and lowest contents in the (Hararge and Nekemte) and (Sidama and Yirgachefe) coffee beans (p < 0.05). The total phenolic content (TPC) of the coffee beans was in the order of Jimma (46.52) > Nekemte (44.55) > Sidama (44.31) > Hararge (39.02) > Yirgachefe (34.25) mg GAE/100 g. The 50% inhibitory concentration (IC50) of ascorbic acid, coffee bean extract from Jimma and Hararge against 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical was 19.86, 20.22 and 20.02 μg/mL, respectively. The respective highest and lowest caffeine concentration was obtained in the Yirgachefe (10.38) and Hararge (7.55 g/100 g) coffee beans (p < 0.05). The Jimma, Sidama, and Nekemte coffee varieties had the highest chlorogenic acid content of 45 g/100 g (p > 0.05); whereas the lowest content was in Hararge coffee (36.78 g/100 g). While the caffeine concentration did not show significant (p > 0.05) difference, with all the coffee beans the roasting has reduced significantly the TPC, trigonelline and mainly the chlorogenic acid (p < 0.05). These data can update the existing facts on biochemical diversity of coffee beans in the country which can be used for evidence based innovations of climate adaptation in predicting the quality of coffee. Further recommendation of optimizing the traditional coffee processing method is supported from this study.

The Application of Disruptive Innovation in China's Coffee Industry: A Case Study of Luckin Coffee

Through the case analysis of Luckin Coffee, this paper discusses how the company implements disruptive innovation in the Chinese coffee market in order to proliferate and change the traditional market pattern. The paper first introduces the concept and characteristics of disruptive innovation, and explores the research status of disruptive innovation at home and abroad and the application cases in different industries. Subsequently, the paper analyzes in detail the successful experience of Luckin Coffee in product innovation, business model innovation and technology innovation. The company has achieved the goal of product combination innovation, the integration of online and offline marketing strategy, the innovation of order and delivery mode, and the application of mobile applications and digital delivery system to achieve the goal of subverting traditional coffee chains. The conclusion of the paper emphasizes the importance of disruptive innovation, and Luckin Coffee case proves that innovation is one of the key factors for success, and also provides favorable inspiration and reference for other enterprises. Disruptive innovation is a dynamic and changing area with a positive impact on the sustained growth of businesses and the economy.

Understanding the dynamics of compliance to smoke-free policy regulations: Exploring the perspectives of venue owners and staff in Türkiye.

The study aims to understand the facilitators and barriers associated with enforcing and complying with Türkiye's smoke-free policy from the perspective of hospitality venue owners and employees. A qualitative open-ended survey was conducted in Istanbul and Ankara in 2021 with 58 respondents from 3 different districts in each city from four types of venues: restaurants, traditional coffee and waterpipe houses, and European-style cafés. The open-ended survey included questions to understand the knowledge, beliefs, and attitudes of respondents about Türkiye's smoke-free policy and their perceptions of the facilitators and/or barriers to smoke-free policy implementation and changes after COVID-19. The data were analyzed using an inductive approach to identify patterns and categorize the data into themes. The respondents expressed that the smoke-free policy aimed to protect employees and customers from secondhand smoke (SHS), respect human health, and improve air quality. Findings suggest that the positive attitude of venue owners and staff toward the smoke-free policy serves as a facilitator. However, fear of financial impact, customers' negative attitudes, difficulties in meeting physical requirements, and insufficient enforcement were found to be barriers to implementing the smoke-free policy. The effects of the COVID-19 pandemic were reported as an initial increase in compliance and awareness among customers and staff, but some respondents noted negative changes due to the emotional and financial effects of prolonged restrictions. These challenges have led to decreased attention on the smoke-free policy among venue owners, staff and customers. Respondents' suggested improvements were related to building infrastructure, such as the ventilation systems and educating the public on the harmful health effects of smoking. Despite the general understanding of the dangers of secondhand smoke and the smoke-free policy, this study highlights the challenges in implementing smoke-free policy measures and the continued need to raise awareness about the importance of a 100% smoke-free venue. A comprehensive approach to addressing the tobacco epidemic as a multifaceted public health issue is essential.

Dietary and smoking habits during the exam period and their effect on the academic achievement among Syrian medical students

BackgroundDietary habits are crucial for maintaining overall health and have been shown to impact academic performance. However, little research has been conducted on the specific eating, drinking, and smoking habits during the exam period and their effect on academic performance. Therefore, this study aimed to investigate dietary and smoking habits and their relationship with academic performance among medical students at Damascus University. Findings from this study can inform interventions to improve both dietary habits and academic performance.MethodsA cross-sectional design was used to investigate the association between dietary habits during the exam period and academic performance among 608 medical students. Data were collected using a self-administered paper-based questionnaire that was randomly distributed across multiple classes. The statistical analysis employed Spearman’s rank correlation and multiple linear regression to examine the relationship between the different amounts of diet behaviour during the exams and the reported average students’ grades from the last two semesters. The regression model was adjusted for age, sex, residency type, and residency partners.ResultsIn both Spearman's rank correlation and multiple linear regression analyses, we observed consistent negative associations between specific dietary habits and self-reported average grades. These included daily consumption of tea (B = -0.334, p = 0.022), instant coffee (B = -0.682, p = 0.001), and weekly fast food consumption (B = -0.583, p = 0.038). Notably, traditional coffee was found to be significant in the Spearman analysis but did not exhibit significance in the regression analysis. Furthermore, the regression analysis revealed a negative association between water pipe consumption and academic performance (B = -0.700, p = 0.049). No significant association was observed between other dietary habits, cigarette smoking, and academic performance.ConclusionsThe study highlights a negative, but weak, association between academic achievement and specific dietary habits during the exam period. However, further longitudinal studies are needed to establish causal relationships. Additionally, the study suggests exploring the impact of other habits such as study and sleeping habits, which may have a more significant impact on academic achievement.

Financial Management Strategies in Traditional Coffee Shops on Efforts to Increase Sales, Makassar City, Indonesia

A type of qualitative research through a phenomenological approach, the results of the study show that the presence of traditional coffee sellers not only provides delicious drinks, but is also an inseparable part of daily life in many communities. Despite the challenges of competition and modernization, traditional coffee sellers remain a pillar of the local economy with unique economic behavior. With a commitment to product quality, innovation in sales strategies, and strong customer relationships, they are able to increase family income and create economic stability within the community. In addition, their role in creating additional economic opportunities and strengthening local economic infrastructure shows a significant impact on economic growth and social well-being at the community level. Therefore, traditional coffee sellers not only play the role of local entrepreneurs, but also as agents of change that are important in improving the quality of life of the community as a whole.

The Dynamics of Women’s Empowerment as a Real-life Alternative Project for Women’s Engagement in the Traditional Coffee Industry

This study aims to explore the role of women in traditional coffee factories in remote areas of Indonesia. It employs the Power and representation analysis, phenomenological research, and “Representing Other” approach in Travel Literature to examine how people use a universal structure or essence to understand their experiences. It highlights the significance of women's involvement in the coffee industry, particularly those who have long been part of the field. The research specifically examines the contribution of women to the world of traditional coffee factories, using a case study of "Kopi Cap 3 Kunci" located in Barabai, Hulu Sungai Tengah, South Kalimantan. Its goal is to provide a comprehensive understanding of the role of women in the coffee industry and their contributions to traditional coffee practices. Furthermore, to identify the challenges faced by women in their participation of practices and explores strategies to promote gender equality and empower women in the coffee industry. The findings of this study have important implications for policy and practice, as they inform initiatives to enhance the participation and contributions of women in the coffee industry.

Effect of different sweetener and concentration on sensory and chemical attributes of peeled and un-peeled coffee kombucha

The exocarp and mesocarp of the coffee bean are traditionally not peeled in some regions of Indonesia when producing coffee using traditional methods. Even though it has been a long practice among traditional coffee farmers, unpeeled coffee has a very limited market due to its sensory weakness and thus hardly meets international coffee standards. Therefore, product diversification can be a strategic approach to improving this sub-grade coffee’s economic value. One of the alternatives is developing the coffee into kombucha. Kombucha processing has been well known for its ability to transform non-delightful sensory attributes into something more acceptable. In this study, the effects of different sweeteners and concentrations were investigated and designed as a nested experiment. Both peeled and unpeeled coffee were brewed with the French-press technique and used as a medium for kombucha. Different sweeteners, such as sucrose, glucose, and a mixture of sucrose and honey, were also applied in ratios of 5, 10, and 15%. It was observed that both peeled and unpeeled coffee kombucha have a competitive level of sensory preference with similar total sugar, total acidity, and total dissolved solids (p-value &gt; 0.05). Those were achieved by adding 15% sucrose for peeled coffee kombucha and 10% sucrose-honey mix for the unpeeled one.

Fostering Sustainabel Livelihood of the Saga Indigenous Community through Conservation Partnership in Kelimutu National Park, Nusa Tenggara Timur

Currently, the Kelimutu National Park (KNP) is developing a conservation partnership approach to improve the welfare of local communities while restoring degraded ecosystems. This approach provides access to the community so that it is expected to be able to increase participation and be able to live harmoniously with the KNP environment. Communities around KNP still depend on forests and forest land to find a source of livelihood. Also, partnership schemes can be a solution to overcome tenurial conflicts. This study aims to describe the efforts of conservation partnerships in increasing sustainable livelihood assets , including natural, human, physical, social and financial capital, so that they can be used to measure the success of implementing conservation partnerships. This study uses qualitative methods with in-depth interviews and observation as data collection techniques. The results show conservation partnership in KNP increases natural capital as KNP establishes traditional zones for traditional coffee agroforestry practices, human capital through eco-interpreter training, social capital by strengthening Saga indigenous groups, and financial capital which indirectly increases accessibility and infrastructure needed for rural development. economy and tourism. Nonetheless, further efforts are still needed to increase the effectiveness and success of this conservation partnership program.

Research on the Marketing and Business Operation Model of Chinese Coffee Brands - A Case Study of Luckin Coffee

As a rapidly emerging coffee chain brand in the Chinese market, Luckin Coffee has attracted a lot of attention for its low-price strategy and rapid expansion mode. Luckin Coffee's low-price business model realizes the dual goals of price concessions and high-quality products, which challenges the business model and profitability of the traditional coffee industry. Luckin Coffee adopts a unique operation model that makes it stand out in a competitive market. According to the study of Luckin's profitability model and the comparison of the coffee industry, this research analyze the business logic and operation principle behind it. Through low-priced sales, Internet+ model, efficient supply chain management, diversified product portfolio, and rapid expansion of the number of stores, Luckin Coffee has successfully constructed a competitive business model and operation principle, which lays the foundation of its rapid rise in China's coffee market.Meanwhile, there are problems with Luckin Coffee's business model, and this study makes recommendations for its future development.

Detection of copper in boiled water samples from traditional coffee pots by applying deep eutectic solvent-assisted reduced graphene oxide-coated magnetic nanocomposite-based microextraction strategy

Detection of copper in boiled water samples from traditional coffee pots by applying deep eutectic solvent-assisted reduced graphene oxide-coated magnetic nanocomposite-based microextraction strategy

Agricultural shocks, coping policies and deforestation: Evidence from the coffee leaf rust epidemic in Mexico

AbstractDeforestation in the tropics is a critical issue that interacts with global environmental changes, and the mediating role of negative agricultural shocks is ambiguous. We investigate the impact of the massive epidemic of coffee leaf rust (CLR) that affected Mexico from 2012 on deforestation. CLR is a fungal disease that negatively affects coffee production. We exploit the gradual spread of the epidemic across coffee‐growing municipalities and estimate a difference‐in‐differences model. We find that deforestation increased by 32% in CLR‐affected municipalities, but we find no increase in agricultural land. We find evidence of deforestation in cropland area, and our effects are driven by states where rustic coffee systems were predominant. These results suggest that deforestation occurred within coffee cultivation areas and point out the concurrent role of government subsidies and incentives through the PROCAFE program, launched in 2014, that promoted the replacement of traditional coffee trees by CLR‐resistant hybrids. We study the dynamic effects of CLR and exploit the delayed launch of PROCAFE to try to disentangle the impact of the epidemic from that of the policy response. Our results emphasize the vulnerability of agroforestry systems to exogenous shocks and suggest that PROCAFE, as a short‐term response to CLR, contributed to increasing deforestation and accelerating the transition of Mexican traditional coffee landscapes to monoculture.

Optimization of Coffee Farmers in Modern and Traditional Coffee Processing to Increase Selling Price in Lemah Putih Village

Coffee, beloved for its complex flavor and invigorating aroma, is brewed from roasted and ground coffee beans. Quality beans processed using optimal methods can significantly increase the selling price of Indonesian coffee, both domestically and internationally. Within the context of economics, particularly in free market systems, the market plays a critical role. It functions as the mediator between producers, who offer goods, and consumers, who determine demand through their purchasing choices. In this dynamic, consumers hold significant power, dictating the flow of goods and services through their preferences.However, there are challenges faced by coffee farmers in Lemahputih Village. This study aims to address these challenges by focusing on three key questions(1)Optimization Strategies: How can coffee farmers in Lemahputih Village optimize their operations for both modern and traditional coffee processing methods?. (2) Quality and Price: How can improved processing techniques enhance the quality of coffee produced in Lemahputih Village, thereby increasing its selling price? (3) Islamic Economics Perspective: In the context of Islamic economics, what approaches can be employed to further increase the selling price of coffee produced in Lemahputih Village?This study addresses a gap in previous research by delving deeper into the theoretical perspectives surrounding coffee processing and optimization within the framework of Islamic economics.Research Methods:This study employs a descriptive research approach, aiming to capture and analyze factual information concerning the optimization of coffee processing methods in Lemahputih Village. This qualitative method, also known as the analytical method, involves data collection through various means, including interviews with coffee farmers, village officials, and relevant market stakeholders. Additionally, the study draws upon existing statistical data and relevant literature to provide a comprehensive analysis of the current situation and potential optimization strategies.

Analysis of Luckin Coffees Operating, Marketing and Expansion Strategies

As the big data applications and online retail mode get increasingly involved in daily lives, differential marketing and operating strategies are continuously surfacing. With the exponential expansion, China's coffee industry is catching up to the average global consumption rate. More and more emerging companies are appearing in people's fields of vision in this cutthroat industry that is still far from being saturated. Luckin Coffee, the first Chinese coffee company, revolutionized the traditional coffee industry with its digital operations, big data planning, and fission marketing. This paper will focus on Luckin Coffee, a rising star in Chinas coffee market, by examining and analyzing the operating and marketing schemes that they implement under such big environments. By exploiting case analysis, comparative analysis, data analysis, and document analysis, the advancement of Luckins operating and marketing strategies can be concluded, consisting of disparate positioning of offline coffee shops, mass implementation of fission marketing, alleviating time duration on delivery and self-pickup services, and innovation on taste and products by big data predictions.

EFFECT OF SOLVENT AND EXTRACTION TIME VARIATION ON THE COFFEE OIL EXTRACTION RESULTS

The traditional coffee with the greatest taste is called arabica. One of the ingredients made from coffee beans and used for air freshener is coffee oil. The Soxhlet extraction method, a separation technique that is often used to separate one or more compounds from a solid or liquid by adding a solvent, is one of the processes for making coffee oil. This research has been done before, but a comparison of different types of solvents and inclusion of differences in extraction time has not been done. The purpose of this research is to understand how the difference in extraction time and the comparison of solvent types affect the yield, density, and acid number produced. Extraction of hexane and ethanol by distillation for 120 minutes is a research technique. Extraction times were 90, 120, 150 and 180 minutes. In this study, the largest extraction with ethanol solvent was produced within 120 minutes of 25.75%, while the highest percent yield of coffee oil with hexane solvent was obtained within 120 minutes of 17.3%. The maximum specific gravity for 180 minutes with ethanol solvent is 0.94 gr/ml, while for 180 minutes with hexane solvent is 0.91 g/mL. Coffee oil with hexane solvent produced an acid value between 3.2 and 7 mg KOH/g, while coffee oil with ethanol solvent produced an acid value between 4.6 and 11.2 mg KOH/g.

Extraction of Non-Volatile Chemical Compounds in High-Quality and Traditional Coffee

Coffee contains different volatile and non-volatile compounds, which are responsible for its characteristic flavor and aroma attributes. The extraction of non-volatile compounds from high-quality and traditional coffee by different methods was evaluated to determine the chemical compounds that discriminate between coffees types. Standard methods of preparing the coffee drink by consumers were evaluated. Method A corresponded to boiling water with coffee, and method B to the strained coffee method. Extraction with different solvents did not distinguish the compounds chosen as markers for coffees. In addition to being non-toxic and low-cost, water was the most suitable solvent, conforming to the principles of green chemistry while enabling direct comparison with sensory analysis. The total dissolved solids, percentage extraction, and non-volatile compounds were quantified to select the most satisfactory extraction method. The TDS value ranged from 1.7 to 3 between methods and coffee types, and the extraction percentage ranged from 25 to 45%. Significant differences in the extracts obtained using methods A and B high-quality versus traditional coffees were detected using the Student’s t-test. Although method A extracted the chemical compounds in more substantial amounts, method B was also efficient in extracting the compounds and was easily executed given its similarity to the usual way of preparing coffee beverages used by consumers. The evaluated non-volatile compounds were identified in both high-quality and traditional coffee samples. In the chosen extraction method (method B), the average concentrations in mg 100 g-1 of the sample found for the compounds were: 5-hydroxymethylfurfural (11±0.5), 3,4-hydroxybenzoic acid (62±4), catechin (58±5), 4-hydroxybenzoic acid (58±2), caffeine (1152±44), chlorogenic acid (598±23), caffeic acid (0.7±0.1), and gallic acid (3±0.2).