Pump vs. Lever - chlorogenic acids [pdf] + "Coffee in Health and Disease" [book preview]
- baldheadracing
- Team HB
- Posts: 6289
- Joined: 9 years ago
tl;dr: An Aurelia (pump) extracted more chlorogenic acids than an Athena (lever); Arabica has more chlorogenic acids than Robusta.
Importance of Espresso Coffee Machine Parameters on the Extraction of Chlorogenic Acids in a Certified Italian Espresso by Using SPE-HPLC-DAD
Giovanni Caprioli, Manuela Cortese, Luigi Odello, Massimo Ricciutelli, Gianni Sagratini, Giacomo Tomassoni, Elisabetta Torregiani, Sauro Vittori
http://www.ccsenet.org/journal/index.ph ... view/24563
I found the article through this neat (I think) 2014 book: Coffee in Health and Disease Prevention - Victor R. Preedy (Google books link so you can preview it - I was able to read at least the two chapters below)
https://books.google.ca/books?id=cFECBA ... navlinks_s
Chapter 27: Physicochemical Characteristics of Roasted Coffee - relates qualities of coffee to measurable chemicals (if you have a lab )
Chapter 28: Espresso machines and coffee composition - "The usual espresso machine settings (92C and 9 bar) seems to be the best choice for extraction of caffeine, trigonelline, and nicotinic acid, especially from Robusta blend."
Importance of Espresso Coffee Machine Parameters on the Extraction of Chlorogenic Acids in a Certified Italian Espresso by Using SPE-HPLC-DAD
Giovanni Caprioli, Manuela Cortese, Luigi Odello, Massimo Ricciutelli, Gianni Sagratini, Giacomo Tomassoni, Elisabetta Torregiani, Sauro Vittori
http://www.ccsenet.org/journal/index.ph ... view/24563
I found the article through this neat (I think) 2014 book: Coffee in Health and Disease Prevention - Victor R. Preedy (Google books link so you can preview it - I was able to read at least the two chapters below)
https://books.google.ca/books?id=cFECBA ... navlinks_s
Chapter 27: Physicochemical Characteristics of Roasted Coffee - relates qualities of coffee to measurable chemicals (if you have a lab )
Chapter 28: Espresso machines and coffee composition - "The usual espresso machine settings (92C and 9 bar) seems to be the best choice for extraction of caffeine, trigonelline, and nicotinic acid, especially from Robusta blend."
-"Good quality brings happiness as you use it" - Nobuho Miya, Kamasada
- aecletec
- Posts: 1997
- Joined: 13 years ago
Not something to be particularly worried about, though. http://examine.com/supplements/Chlorogenic+Acid/
You'd still need 3 cups of either to hit a useful dose as used in the studies...
You'd still need 3 cups of either to hit a useful dose as used in the studies...
- baldheadracing (original poster)
- Team HB
- Posts: 6289
- Joined: 9 years ago
I can see why you might think of CGA's in a health context - I should have been clearer, as that wasn't why I posted. CGA's are not very pleasant to taste - arguably, the better the roaster, the better he/she reacts away the CGA's in his/her greens; and, the 'better' tasting the coffee, the less CGA's there are in that coffee (this is a gross over-simplification; obviously CGA's are not the only component of 'bad' taste in coffee).
Thus, I found it interesting that in controlled conditions, a lever machine produced less CGA's than a pump machine. People sometimes talk (anecdotally) about how lever machines attenuate taste extremes compared to pump machines; and that it is difficult to produce a sink shot with a commercial spring lever. The paper provides objective evidence to support those ideas (support, not prove, but support none-the-less).
Thus, I found it interesting that in controlled conditions, a lever machine produced less CGA's than a pump machine. People sometimes talk (anecdotally) about how lever machines attenuate taste extremes compared to pump machines; and that it is difficult to produce a sink shot with a commercial spring lever. The paper provides objective evidence to support those ideas (support, not prove, but support none-the-less).
-"Good quality brings happiness as you use it" - Nobuho Miya, Kamasada
- aecletec
- Posts: 1997
- Joined: 13 years ago
Ah, thanks for clarifying. I did think based on the title and other comment it was health related.
Taste evidence is certainly very interesting and helps us understand more about what's going on!
Taste evidence is certainly very interesting and helps us understand more about what's going on!