Influence of Various Factors on Caffeine Content in Coffee Brews.

IF 5.1 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Foods Pub Date : 2021-05-27 DOI:10.3390/foods10061208

Ewa Olechno, Anna Puścion-Jakubik, Małgorzata Elżbieta Zujko, Katarzyna Socha

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Abstract

Coffee brews are one of the most popular drinks. They are consumed for caffeine and its stimulant properties. The study aimed to summarize data on the influence of various factors on caffeine content in brews prepared with different methods. The study was carried out using a literature review from 2010-2020. PubMed and Google Scholar databases were searched. Data on caffeine content was collected by analyzing the following factors: the influence of species, brewing time, water temperature, pressure, degree of roast, grinding degree, water type, water/coffee ratio as well as other factors (such as geographical origin). To sum up, converting caffeine content to 1 L of the brew, the highest content is that of brews prepared in an espresso machine (portafilter), with the amount of 7.5 g of a coffee blend (95% Robusta + 5% Arabica), and water (the volume of coffee brew was 25 mL) at a temperature of 92 °C and a pressure of 7 bar, but the highest content in one portion was detected in a brew of 50 g of Robusta coffee poured with 500 mL of cold water (25 °C) and boiled.

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各种因素对冲泡咖啡中咖啡因含量的影响

咖啡是最受欢迎的饮料之一。人们饮用它们是因为咖啡因及其刺激特性。这项研究旨在总结各种因素对用不同方法冲泡的咖啡中咖啡因含量的影响。研究采用的是 2010-2020 年间的文献综述。检索了 PubMed 和 Google Scholar 数据库。通过分析以下因素收集咖啡因含量数据：品种、酿造时间、水温、压力、烘焙程度、研磨程度、水类型、水/咖啡比例以及其他因素（如地理来源）的影响。总之，将咖啡因含量换算成 1 升冲泡物，含量最高的是用意式咖啡机（portafilter）冲泡的咖啡，用量为 7.5 克混合咖啡（95% Robusta + 5%Arabica）和水（咖啡冲泡体积为 25 毫升），温度为 92 °C，压力为 7 巴，但在 50 克 Robusta 咖啡倒入 500 毫升冷水（25 °C）煮沸后的冲泡物中检测到单份含量最高。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds