The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated from Different Countries

Abstract

Coffee is one of the most often consumed beverages almost all over the world. The multiplicity of beans, as well as the methods and parameters used to brew, encourages the optimization of the brewing process. The study aimed to analyze the effect of roasting beans, the brewing technique, and its parameters (time and water temperature) on antioxidant activity (determined using several in vitro methods), total polyphenols, flavonoids, and caffeine content. The infusions of unroasted and roasted Arabica beans from Brazil, Colombia, India, Peru, and Rwanda were analyzed. In general, infusions prepared from roasted beans had higher antioxidant activity and the content of above-mentioned compounds. The hot brew method was used to obtain infusions with a higher antioxidant activity, while the cold brew with higher caffeine content. The phenolic compound content in infusions prepared using both techniques depended on the roasting process. Moreover, the bean’s origin, roasting process, and brewing technique had a significant effect on the tested properties, in contrary to brewing time and water temperature (below and above 90 °C), which had less impact. The results confirm the importance of coffee brewing optimization.

Quantification of Total Phenols and Antioxidants in Coffee Samples of Different Origins and Evaluation of the Effect of Degree of Roasting on Their Levels

“…It showed that roasting degree and brewing method—compared with other parameters—were the most discriminating factors based on UV and fluorescence spectra of coffee brew samples, respectively. On the contrary, Muzykiewicz-Szymańska et al [ 25 ] studied the effect of brewing process parameters on antioxidant activity in infusions of roasted and unroasted Arabica coffee beans originating from different countries. They concluded that the phenolic compound content in infusions prepared using different techniques depended on the roasting process, the bean’s origin, as well as the brewing technique.…”

Effects of Coffee on Sirtuin-1, Homocysteine, and Cholesterol of Healthy Adults: Does the Coffee Powder Matter?

“…The reason that the intervention with blended coffee increased blood lipids could be attributed to caffeine. Robusta coffee species contain more caffeine than Arabica [ 18 , 19 , 53 ]. It has been previously shown, in vitro and in vivo using animal models, that caffeine supplementation increased hepatic cholesterol synthesis and serum cholesterol due to reduced incorporation of fatty acids and sterols in the liver [ 54 ].…”

Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties

“…Coffee extraction is the final step in coffee production and has a great influence on the final form and properties of the beverage. Generally, coffee brewing techniques can be divided into high- and low-temperature processes 6 – 8 . The most popular methods of hot coffee brewing include the Turkish technique, espresso, filtered (V60, Aeropress, French Press) and simple infusion method 8 , 9 .…”

“…Generally, coffee brewing techniques can be divided into high- and low-temperature processes 6 – 8 . The most popular methods of hot coffee brewing include the Turkish technique, espresso, filtered (V60, Aeropress, French Press) and simple infusion method 8 , 9 . Turkish coffee is prepared by boiling the coffee in water, while a simple infusion is based on combining the ground grains with hot water (85–96 °C) and macerating for approximately 3–5 min 6 , 8 .…”