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Cafestol extraction yield from different coffee brew mechanisms

Zhang, Chen; Linforth, Rob S.T.; Fisk, Ian D.

Authors

Chen Zhang sbzidf@nottingham.ac.uk

Rob S.T. Linforth robert.linforth@nottingham.ac.uk

Ian D. Fisk ian.fisk@nottingham.ac.uk

Abstract

The extraction yield of cafestol from roast and ground (R&G) coffee beans was evaluated using brews prepared
by four brewing mechanisms (boiled, Turkish, French Press and Mocha Pot). The cafestol content of the R&G coffee and the resulting brews was measured and extraction yield calculated. The R&G coffee had an average cafestol content of 603 mg/100 g R&G coffee with a slight reduction at higher roast intensities.
In the brews, preparation method had an impact on cafestol concentration with French, Turkish and boiled preparation methods producing the highest cafestol concentrations. The extraction yield of cafestol was shown to be dependent on the brew mechanism and roasting time, with the lightest roast coffee prepared by French press or boiled preparations having the highest cafestol extraction yield (6.5% and 5.84%) and dark roast Mocha and Turkish preparations had the lowest extraction yields of 2.42% and 2.88% respectively.

Journal Article Type Article
Publication Date Nov 1, 2012
Journal Food Research International
Print ISSN 0963-9969
Electronic ISSN 0963-9969
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 49
Issue 1
DOI https://doi.org/10.1016/j.foodres.2012.06.032
Keywords Coffee
Extraction
Beverage
Food
Publisher URL http://dx.doi.org/10.1016/j.foodres.2012.06.032
Related Public URLs http://www.nottingham.a...ciences/people/ian.fisk
http://www.nottingham.a...visions/food/index.aspx
Copyright Statement Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by-nc-nd/4.0

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