Caffeine content in filter coffee brews as a function of degree of roast and extraction yield
Abstract The effect of degree of roast on resulting caffeine content in brewed coffee has been extensively researched, but conflicting methodologies and results have muddled development of a general conclusion. In this study, 30 unique combinations of green coffee variety, degree of roast, and brew...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2024-11-01
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| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-024-80385-3 |
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