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Impact of selected brewing methods on caffeine content in coffee infusions




Key words: 

caffeine, brewing, coffee, UV spectroscopy.


The aim of the study was to determine the caffeine content of Coffea arabica and Coffea canephora var. Robusta infusions prepared in two ways (ordinary and with pressure) and to establish the relationship between the brewing method and the caffeine content of the infusions obtained. The caffeine content of Arabica coffee infusions prepared by ordinary and pressure method ranged from 32.8 to 43.8 mg/100 ml and from 44.5 to 53.7 mg/100 ml, respectively, while the caffeine content of Robusta coffee infusions was in the range of 50.8 to 69.9 mg/100 ml and of 80.1 to 100.9 mg/100 ml, respectively. Differences in caffeine content of Arabica and Robusta coffee infusions were statistically significant. Robusta coffee infusions were characterized by a higher caffeine content than Arabica coffee infusions. At the same time, the brewing method had a statistically significant effect on the caffeine content of both Arabica and Robusta coffee infusions. Pressure-brewed coffee was characterized by a higher caffeine content than ordinary infusions.

dr inż. Anna  DANKOWSKA, inż. Dawid KOWALSKI

Poznan University of Economics and Business Faculty of Commodity Science 

Department of Food Commodity Science

Aleja Niepodległości 10, 61-875 Poznań,

Poland  e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.




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