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The changes in chemical attributes and aromatic profile of espresso coffee (EC) were studied taking into account the extraction time and grinding level as independent variables. Particularly, using an electronic nose system, the changes of the global aromatic profile of EC were highlighted. The results shown as the major amounts of organic acids, solids, and caffeine were extracted in the first 8 s of percolation. The grinding grade significantly affected the quality of EC probably as an effect of the particle size distribution and the percolation pathways of water through the coffee cake. The use of an electronic nose system allowed us to discriminate the fractions of the brew as a function of the percolation time and also the regular coffee obtained from different grinding grades. Particularly, the aromatic profile of a regular coffee (25 mL) was significantly affected by the grinding level of the coffee grounds and percolation time, which are two variables under the control of the bar operator.

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One American, three Turkish and five Espresso coffee cups contain similar amount of caffeine of 316, 336 and 320 mg, respectively which are below the maximum daily consumption (400 mg per day) suggested by the European Food Safety Authority. The extraction method affects the intake of bioactive and antioxidant substances with specific properties. © 2017 Society of Chemical Industry.

About 80-90% of the adults are regular consumers of coffee brews. Its consumption has positive effect on energy expenditure, power of muscle, while over consumption has negative effects widely debated. Across geographical areas, coffee brews may notably change when preparing Espresso, American, French, Turkish, etc. This chapter reviewed the phases able to affect the amount of caffeine in cup. Three most important areas will be addressed: (1) coffee varieties and environment; (2) coffee processing operations; (3) brewing methods extraction variables. What arises from the state of art is that, although there is a significant agreement on the effect of each critical variable on caffeine extraction, there is also a great difficulty to precisely know how much caffeine is in a coffee cup, although this is the most important information for the consumers. The number of affecting variables is very high, and some of them are inversely related with caffeine content (brewing time and brew volume), while others exhibit a direct relationship (grinding level, dose, and tamping). Finally, some variables under the control of barista rarely are accurately reproduced during brewing. For instance, it was found that the caffeine content in a Starbuck's coffee cup during different days varied significantly.

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