Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages
2020
Matúš Várady | Tatiana Hrušková | Peter Popelka
We evaluated the differences in total polyphenol content (TPC) of beverages prepared by three methods (Hario V60, espresso and pour-over coffee) using single-origin beans roasted at four temperatures. The beans were roasted based on the degree of roasting: the lightest roasting had a final temperature of 204 °C (first roasting), a slightly darker roasting had a final temperature of 205 °C (second roasting), a dark roasting had a final temperature of 215 °C (third roasting) and the darkest roasting had a final temperature of 220 °C (fourth roasting). TPC in the beverage was highest for the Hario V60 for all temperatures, ranging from 32.0 to 46.8 mg GAE g-1 (gallic acid equivalent per 1 g of ground beans). The third roasting had the highest TPC, ranging from 34.6 to 46.8 mg GAE g-1 for all methods of preparation, whereas the content for the fourth roasting ranged from 28.6 to 32.3 mg GAE g-1. Our results indicated that the differences in TPC in the beverage depended on the preparation method (P < 0.001) and the degree of roasting (P < 0.001). The most nutritional coffee was prepared using the Hario V60 with the third roasting.
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