Cafestol extraction yield from different coffee brew mechanisms

Tools

Zhang, Chen, Linforth, Rob S.T. and Fisk, Ian D. (2012) Cafestol extraction yield from different coffee brew mechanisms. Food Research International, 49 (1). pp. 27-31. ISSN 0963-9969

This is the latest version of this item.

Full text not available from this repository.

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.

Item Type: Article
RIS ID: https://nottingham-repository.worktribe.com/output/1006384
Keywords: Coffee Extraction Beverage Food
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Biosciences > Division of Food Sciences
Identification Number: 10.1016/j.foodres.2012.06.032
Related URLs:
URL
URL Type
http://www.nottingham.ac.uk/biosciences/people/ian.fisk
Author
http://www.nottingham.ac.uk/biosciences/divisions/food/index.aspx
Organisation
Depositing User: Fisk, Dr Ian
Date Deposited: 08 May 2015 09:06
Last Modified: 04 May 2020 20:21
URI: https://eprints.nottingham.ac.uk/id/eprint/28791

Available Versions of this Item

Actions (Archive Staff Only)

Edit View Edit View