Comparative Analysis of Caffeine Content in Cold and Hot Brewed Robusta Coffee Using High-Performance Liquid Chromatography (HPLC)
Irma Rahmawati,
Shofian Habib Asrori
Abstract:Coffee is one of the most popular beverages globally, cherished for its unique taste, aroma, and the stimulating effects of its caffeine content. The proliferation of creative coffee shops has introduced various new methods for enjoying coffee, including cold and hot brew techniques. These processing techniques can significantly influence the physicochemical characteristics of coffee, particularly its caffeine content. This study compares the caffeine content in Robusta coffee using cold and hot brewing techni… Show more
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