Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews

Non-additive genome-wide association scan reveals a new gene associated with habitual coffee consumption

“…In fact, while in Italy moka or espresso are the preferred way of drinking coffee, in the Netherlands filtered coffee is preferred. Although the concentrations of caffeine in the different preparation methods are similar, given the differences between cup sizes, Dutch intake of caffeine per cup is almost three times higher than Italians (average 173.25 mg/cup for filtered coffee vs. 67.18 and 60.95 for moka and espresso, respectively)40. It is thus possible that while CYP1A2 genotype is important in determining coffee consumption at higher caffeine intakes, PDSS2 may have a role at lower levels.…”

Characterization and comparison of cold brew and cold drip coffee extraction methods

“…Refractive index was measured with a portable digital refractometer (Refracto 30PX; Mettler Toledo, Milan, Italy) using the total internal reflection method. Total solids, expressed as mg mL −1 , were measured gravimetrically by drying ∼10 mL (less than ±0.5 mL) of coffee at 100 °C for 24 h, until a constant weight was reached …”

“…botanical variety and geographical origin of beans), process (roasting degree, and grinding) and extraction steps (i.e. contact time between coffee and water, temperature and pressure) on the physicochemical attributes and sensory profile of different methods …”

Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS

“…The formation of volatile organic compounds depends on several physical and chemical reactions that occur during roasting of coffee and highly affected by the non-volatile composition of coffee as being precursors of volatile production (Illy & Viani, 2005). The release of volatiles from coffee is highly dependent on preparation technique that may significantly affect the amount of different chemical groups (Caporaso, Genovese, Canela, Civitella, & Sacchi, 2014;Illy & Viani, 2005;Navarini et al, 2009). Moreover, these changes can be due to the lower solubility of aroma compounds in the brew or their degradation by hot water (Blank et al, 1992).…”