Cafestol extraction yield from different coffee brew mechanisms
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....
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2012
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| Online Access: | https://eprints.nottingham.ac.uk/1695/ |
| _version_ | 1848790656785317888 |
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| author | Zhang, Chen Linforth, Rob S.T. Fisk, Ian D. |
| author_facet | Zhang, Chen Linforth, Rob S.T. Fisk, Ian D. |
| author_sort | Zhang, Chen |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T18:16:05Z |
| format | Article |
| id | nottingham-1695 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T18:16:05Z |
| publishDate | 2012 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-16952021-06-08T09:48:46Z https://eprints.nottingham.ac.uk/1695/ Cafestol extraction yield from different coffee brew mechanisms Zhang, Chen Linforth, Rob S.T. Fisk, Ian D. 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. Elsevier 2012-11 Article PeerReviewed application/pdf en https://eprints.nottingham.ac.uk/1695/2/CAFESTOL_FISK_NOTTINGHAM.pdf 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 Coffee Extraction Beverage Food http://dx.doi.org/10.1016/j.foodres.2012.06.032 doi:10.1016/j.foodres.2012.06.032 doi:10.1016/j.foodres.2012.06.032 |
| spellingShingle | Coffee Extraction Beverage Food Zhang, Chen Linforth, Rob S.T. Fisk, Ian D. Cafestol extraction yield from different coffee brew mechanisms |
| title | Cafestol extraction yield from different coffee brew mechanisms |
| title_full | Cafestol extraction yield from different coffee brew mechanisms |
| title_fullStr | Cafestol extraction yield from different coffee brew mechanisms |
| title_full_unstemmed | Cafestol extraction yield from different coffee brew mechanisms |
| title_short | Cafestol extraction yield from different coffee brew mechanisms |
| title_sort | cafestol extraction yield from different coffee brew mechanisms |
| topic | Coffee Extraction Beverage Food |
| url | https://eprints.nottingham.ac.uk/1695/ https://eprints.nottingham.ac.uk/1695/ https://eprints.nottingham.ac.uk/1695/ |