文章基本信息

标题：Influence of Various Factors on Caffeine Content in Coffee Brews
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作者：Ewa Olechno ; Anna Puścion-Jakubik ; Małgorzata Elżbieta Zujko 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：6
页码：1208
DOI：10.3390/foods10061208
出版社：MDPI Publishing
摘要：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.
关键词：caffeine; Arabica; Robusta; water; pressure; coffee roasting; origin; temperature of water; coffee/water ratio; brewing time caffeine ; Arabica ; Robusta ; water ; pressure ; coffee roasting ; origin ; temperature of water ; coffee/water ratio ; brewing time