The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents

Abstract

Coffee is one of the most popular hot drinks in the world; it may be prepared by several methods, but the most common forms are boiled (brew) and pressurized (espresso). Analytical studies on the substances responsible for the pleasant aroma of roasted coffee have been carried out for more than 100 years. Brew coffee and espresso coffee (EC) have a different and peculiar aroma profile, demonstrating the importance of the brewing process on the final product sensorial quality. Concerning bioactive compounds, the extraction mechanism plays a crucial role. The differences in the composition of coffee brew in chlorogenic acids and caffeine content is the result of the different procedures of coffee preparation. The aim of the present review is to detail how the brewing process affects coffee aroma and composition.

• Caffeine
• chlorogenic acids
• Coffee arabica and Coffee canephora
• coffee aroma
• espresso coffee machine
• espresso coffee

Acknowledgements

The authors would like to thank Sheila Beatty for her editing of the English usage in this article.

Declaration of interest

The authors report no conflicts of interest. The authors alone are responsible for the content and writing of this article. This article does not contain any studies with human or animal subjects.