Caffeine content in coffee as influenced by grinding and brewing techniques

Bell, Leonard N.; Wetzel, Clinton R.; Grand, Alexandra N.

doi:10.1016/s0963-9969(97)00002-1

Cited by 81 publications

(63 citation statements)

References 16 publications

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“…As is reported elsewhere (Bell et al, 1996), the particle size distribution we measured through sieve analysis shifted to smaller values with increased grinding time (Figure 6). The distribution also became more narrow and asymmetric with increasing grinding times, implying a lower limit to the particle size achievable with this method of grinding ( Figure 6).…”

Section: Resultssupporting

confidence: 85%

“…Numerous studies (Heckmann et al, 2010) have been devoted to examining the quality of brewed coffee, including characterization of the influence of roasting (Budryn et al, 2009;Crozier et al, 2012;Hecimovic et al, 2011), generalized grinding techniques (Baggenstoss et al, 2008;Bell et al, 1996), and bean origin (Crozier et al, 2012;Belay et al, 2008;Fox et al, 2013;Tello et al, 2011) on the properties of the final beverage. Work has been conducted in examination of the effect of the bean particle size on the coffee properties, but only one study has shown how coffee drinkers can influence the properties of home-brewed coffee in this way (Bell et al, 1996).…”

Section: Previous Examinations Of Coffee Propertiesmentioning

confidence: 99%

“…Work has been conducted in examination of the effect of the bean particle size on the coffee properties, but only one study has shown how coffee drinkers can influence the properties of home-brewed coffee in this way (Bell et al, 1996).…”

Section: Previous Examinations Of Coffee Propertiesmentioning

confidence: 99%

“…The work of Bell, Wetzel and Grand (1996) examined the caffeine content of coffee brewed as a function of time of grinding, and as a function of whether the beans were ground in-store or at home. Their results indicated that while for store-ground coffee the caffeine content is not significantly influenced on the degree of grinding, when ground at home the caffeine content of the resulting coffee increases as grinding time is increased from 8 to 18 seconds.…”

Section: Previous Examinations Of Coffee Propertiesmentioning

confidence: 99%

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Effect of Home Grinding on Properties of Brewed Coffee

Murray

Laredo

2014

JFR

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We present measurements of particle size distribution, density, loss of coffee on brewing and caffeine content in brewed coffee (as measured using Fourier Transform Infrared Spectroscopy) as a function of grinding time using a blade-type grinder. In general, there is not a lack of correlation between coffee properties and grinding for grinding times in excess of 42 s, but mass loss on brewing and caffeine content are both increased with grinding times between 0 and 42 s. In addition, we present evidence that this dependence of the composition of brewed coffee on grinding time is a function of increased coffee particle surface area that results from grinding, rather than increased loss of grounds into the brewed beverage or increased percolation time. Finally, we present a general recommendation for determining equivalency between small amounts of finely ground coffee and larger amounts of coarser-ground coffee.

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Section: Resultssupporting

confidence: 85%

Section: Previous Examinations Of Coffee Propertiesmentioning

confidence: 99%

Section: Previous Examinations Of Coffee Propertiesmentioning

confidence: 99%

Section: Previous Examinations Of Coffee Propertiesmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Home Grinding on Properties of Brewed Coffee

Murray

Laredo

2014

JFR

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“…It was shown that extraction of caVeine was more eYcient from Wnely ground than from coarsely ground coVee [8,9]. Overall Xavour proWle of espresso coVee made from a blend with 80% Arabica and 20% Robusta coVee was judged as a function of grinding Wneness.…”

Section: Introductionmentioning

confidence: 99%

Water content of roasted coffee: impact on grinding behaviour, extraction, and aroma retention

Baggenstoss

Perren

Escher

2008

Eur Food Res Technol

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Normal and long time roasting trials were carried out on industrial scale. DiVerent amounts of water were applied during quenching, resulting in water contents in the range of 2.3-8.8 g/100 g wb. CoVees were ground immediately after cooling, and after equilibration times of 6 and 24 h. Particle size distribution of ground coVees, percolation time, and extraction properties were investigated on an espresso coVee machine. CoVees ground after 24 h resting time were subjected to storage trials to determine aroma stability as inXuenced by water content. CoVees with high moisture content exhibited coarser particles upon grinding, and equilibration time prior to grinding was needed for coVees with high water content to improve grinding results. CoVees with low water content did not exhibit this time dependency prior to grinding. CoVees with low water content were extracted more eVectively than high moisture coVees, and percolation was slower. During open and closed storage, evolution of hexanal and sulWdes was highly sensitive to water content. However, diVerences in evolution of other aroma compounds were found during closed storage only, where moisture content had a negative impact on aroma stability of the coVees subjected to investigation.

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Process characterization and optimization of cold brew coffee: effect of pressure, temperature, time and solvent volume on yield, caffeine and phenol content

2021

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BACKGROUND Cold brew coffee, based on cold extraction, is rapidly attracting consumers' preference worldwide. Low total solids yield and long extraction times (up to 24 h) are the main drawbacks of this process. Five different treatments were investigated: the traditional cold extraction method, freezing, lyophilization of coffee beans, use of chaotropic salt and reduced pressure extraction. The latter was optimized by applying a Box–Behnken design. Pressure, vacuum cycles, duration of each cycle and mass of ground coffee to water ratio were the optimization parameters. Yield, caffeine and phenol concentration were the response variables. RESULTS Caffeine concentration and yield were significantly affected by vacuum cycles and by the combination of vacuum cycles and duration of each cycle. Validation of the derived quadratic models for each response variable was performed. Optimum values for highest extraction yield (22%) and phenol concentration as well as mass transfer coefficients of phenol and caffeine were also determined. CONCLUSIONS Extraction under reduced pressure might be the best treatment for the acceleration of cold brew coffee extraction. © 2021 Society of Chemical Industry

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Caffeine content in coffee as influenced by grinding and brewing techniques

Cited by 81 publications

References 16 publications

Effect of Home Grinding on Properties of Brewed Coffee

Effect of Home Grinding on Properties of Brewed Coffee

Water content of roasted coffee: impact on grinding behaviour, extraction, and aroma retention

Process characterization and optimization of cold brew coffee: effect of pressure, temperature, time and solvent volume on yield, caffeine and phenol content

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