Lipid content and composition of coffee brews prepared by different methods

Study on coffee flavour of various pour‐over brews

“…High concentration of fats was reported in expresso (>2000 mg/L), while in metal screen‐filtered coffee was about 300 mg/L, and drip‐paper filtered coffee was only around 10 mg/L 14 . Another study obtained lipids in coffee brews filtered through filter paper, expresso coffee and metal screener reached less than 7 mg, 60–160 mg and 50 mg fats/150‐mL cup, which were similar to the results in this study 28 …”

Study on coffee flavour of various pour‐over brews

“…High concentration of fats was reported in expresso (>2000 mg/L), while in metal screen‐filtered coffee was about 300 mg/L, and drip‐paper filtered coffee was only around 10 mg/L 14 . Another study obtained lipids in coffee brews filtered through filter paper, expresso coffee and metal screener reached less than 7 mg, 60–160 mg and 50 mg fats/150‐mL cup, which were similar to the results in this study 28 …”

Extraction of methyl xanthines and their UHPLC–DAD determination in consumable beverages used in Eastern province of Saudi Arabia

“…they have been properly harvested, processed, stored and brewed. Although discrepancies do exist regarding the lipid used and its effect on serum lipid level with usage of coffee, the amount required to increase the serum lipid profile is far higher than what was observed in this study (Ratnayake et al, ). Similarly, for the MX/C amount, the consumption of lipids from coffee or tea sources is also dependent upon the frequency and serving volume used for the studied beverages.…”

The Occurrence of Cafestol and Kahweol Diterpenes in Different Coffee Brews

“…The higher diterpene content found is on spent coffee (86.3-88.8%), solid particles of the ground and roasted coffee beans kept on the paper filter (RENDÓN; SCHOLZ; BRAGAGNOLO, 2017), and not on the paper filter as stated in some works (ARO et al, 1987;YILMAZ;ACAR-TEK;S€OZLÜ, 2017). This result is in agreement with Ratnayake et al (1993) who found similar distribution profile of diterpenes on filter, brew and spent coffee grounds. The focus of the second paper was on the physical characteristics of the paper filters, where the high porosity was a determinant factor to increase the diterpene passage into the brew.…”

Study on coffee flavour of various pour‐over brews

“…High concentration of fats was reported in expresso (>2000 mg/L), while in metal screen‐filtered coffee was about 300 mg/L, and drip‐paper filtered coffee was only around 10 mg/L 14 . Another study obtained lipids in coffee brews filtered through filter paper, expresso coffee and metal screener reached less than 7 mg, 60–160 mg and 50 mg fats/150‐mL cup, which were similar to the results in this study 28 …”

Extraction of methyl xanthines and their UHPLC–DAD determination in consumable beverages used in Eastern province of Saudi Arabia

“…they have been properly harvested, processed, stored and brewed. Although discrepancies do exist regarding the lipid used and its effect on serum lipid level with usage of coffee, the amount required to increase the serum lipid profile is far higher than what was observed in this study (Ratnayake et al, ). Similarly, for the MX/C amount, the consumption of lipids from coffee or tea sources is also dependent upon the frequency and serving volume used for the studied beverages.…”

The Occurrence of Cafestol and Kahweol Diterpenes in Different Coffee Brews

“…The higher diterpene content found is on spent coffee (86.3-88.8%), solid particles of the ground and roasted coffee beans kept on the paper filter (RENDÓN; SCHOLZ; BRAGAGNOLO, 2017), and not on the paper filter as stated in some works (ARO et al, 1987;YILMAZ;ACAR-TEK;S€OZLÜ, 2017). This result is in agreement with Ratnayake et al (1993) who found similar distribution profile of diterpenes on filter, brew and spent coffee grounds. The focus of the second paper was on the physical characteristics of the paper filters, where the high porosity was a determinant factor to increase the diterpene passage into the brew.…”

Study on coffee flavour of various pour‐over brews

“…High concentration of fats was reported in expresso (>2000 mg/L), while in metal screen‐filtered coffee was about 300 mg/L, and drip‐paper filtered coffee was only around 10 mg/L 14 . Another study obtained lipids in coffee brews filtered through filter paper, expresso coffee and metal screener reached less than 7 mg, 60–160 mg and 50 mg fats/150‐mL cup, which were similar to the results in this study 28 …”

Extraction of methyl xanthines and their UHPLC–DAD determination in consumable beverages used in Eastern province of Saudi Arabia

“…they have been properly harvested, processed, stored and brewed. Although discrepancies do exist regarding the lipid used and its effect on serum lipid level with usage of coffee, the amount required to increase the serum lipid profile is far higher than what was observed in this study (Ratnayake et al, ). Similarly, for the MX/C amount, the consumption of lipids from coffee or tea sources is also dependent upon the frequency and serving volume used for the studied beverages.…”

The Occurrence of Cafestol and Kahweol Diterpenes in Different Coffee Brews

“…The higher diterpene content found is on spent coffee (86.3-88.8%), solid particles of the ground and roasted coffee beans kept on the paper filter (RENDÓN; SCHOLZ; BRAGAGNOLO, 2017), and not on the paper filter as stated in some works (ARO et al, 1987;YILMAZ;ACAR-TEK;S€OZLÜ, 2017). This result is in agreement with Ratnayake et al (1993) who found similar distribution profile of diterpenes on filter, brew and spent coffee grounds. The focus of the second paper was on the physical characteristics of the paper filters, where the high porosity was a determinant factor to increase the diterpene passage into the brew.…”