Coffee consumption and health

Espresso Coffee Residues: A Valuable Source of Unextracted Compounds

“…Caffeine amounts ranged from 194.0 to 787.7 mg/100 g (DW), with a mean amount of 452.6 mg/100 g (DW). The caffeine extractability coefficient in espresso coffee is 75–85%, so these figures correspond to a predicted mean caffeine content of 2250 mg/100 g (DW) in the original roasted beans, which is in accordance with the literature , and consistent with the use of Arabica/Robusta blends, as usual in Mediterranean espresso coffee mixtures. With regard to caffeine residual amounts in industrial spent coffee, no data were found in the literature.…”

“…When compared to roasted coffee, these figures are still very high, although in accordance with the reduced extraction efficiency described for most coffee brews (ranging from 14 to 30%) and with espresso coffee attaining around 24% . The extractive efficiency is known to be dependent on several variables, including the coffee/water ratio, roasting grade, grinding degree, and percolation temperature; the higher the roasting temperature, grinding degree, or percolation temperature, the greater is the TSS content transferred into the brew and the lesser is left in the spent coffee. Being a small beverage (30–50 mL), extracted in a reduced time (30 s), espresso coffee spent grounds are still rich in soluble components.…”

“…The extractive efficiency is known to be dependent on several variables, including the coffee/water ratio, roasting grade, grinding degree, and percolation temperature; the higher the roasting temperature, grinding degree, or percolation temperature, the greater is the TSS content transferred into the brew and the lesser is left in the spent coffee. Being a small beverage (30–50 mL), extracted in a reduced time (30 s), espresso coffee spent grounds are still rich in soluble components. The soluble coffee industries usually prefer Robusta coffee, due to its higher amounts of TSS and lower market price, but the extraction efficiency imposed by the industrial process results in spent grounds with reduced water-soluble components (6.6%) .…”

Evaluation of the Possible Effect of the Grinders Installed in Fully Automatic Espresso Coffee Machines on the Element Content in Brewed Coffees

“…Coffee has become so popular that it has acquired the status of the second most consumed beverage after water. 1,2 Its popularity is surely a result of its stimulating effects and exceptional smell and taste. It has certainly to be considered one of the most economically important agricultural products in international trade, since about 11 million tons of green coffee are produced annually.…”

“…Coffee has become so popular that it has acquired the status of the second most consumed beverage after water. , Its popularity is surely a result of its stimulating effects and exceptional smell and taste. It has certainly to be considered one of the most economically important agricultural products in international trade, since about 11 million tons of green coffee are produced annually. , Coffee is one of the most important commodities, both for producers, i.e., countries in tropical and subtropical areas where coffee is the main exported agricultural product, and for producers, mainly located in Europe and North America, who carry out its roasting, blending, packaging, and marketing …”