Análisis comparativo del contenido de cafeína del café tostado bajo diferentes métodos de preparación
DOI:
https://doi.org/10.29105/idcyta.v9i1.126Keywords:
coffee, caffeine, roastingAbstract
Coffee infusion, called "coffee", has distinctive sensory attributes and the content of chemical compounds, such as caffeine, can be different according to the degree of roasting and the preparation method. The objective was to determine the caffeine content in extracts of ground arabica coffee with different roasting degrees (light, medium and dark), using two preparation methods; NMX-F-013-SCFI-2020 protocol and the instructions of a coffee company suggested to its customers. In the first method, the caffeine content was significantly higher (p<0.05) in medium roast coffee (0.1287±0.0282 mg/100mL) compared to green coffee (0.0910±0.0008 mg/100mL). In the second method, the caffeine content was significantly lower in green coffee (0.0908 mg/100mL) with respect to light (0.115 mg/100mL), medium (0.098 mg/100mL) and dark (0.103 mg/100mL) roast coffee, the latter two showing significant difference between the two methods. The caffeine content in the extracts of roasted coffee with different preparation methods is different in medium and dark roasted coffee, therefore, the different conditions affect the caffeine content of green, medium and dark roasted coffee.
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