Green coffee, roasted coffee and beverage

Caffeine is one of the most famous neurostimulant in coffee. This substance is part of the alkaloid family and regulates numerous biological reactions, some positive for the body, others responsible for side effects.The quantification of caffeine in the coffee beverage is crucial, especially in the production of decaffeinated products in which the concentration is regulated by low (&lt;0.1 g/L).

Determination of caffeine in the coffee production chain

CDR CoffeLab analyzer for controlling fermentation processes, for defining the chemical profile of green beans, roasted coffee and the drink.

The analysis carried out on green coffee allow to assess the quality of the product, to evaluate its organoleptic potential and its chemical characteristics. This will allow making the right choices in the following roasting phase and evaluating its conservation over time.The analysis carried out on the roasted coffee are proper to identify the chemical and organoleptic characteristics of the product and to give a first evaluation of the sensory profile that could be found in the cup.

Analyzing caffeine in coffee: why it matters

Test type: End Point. Time testing: [uni]. Analysis sessions with multiple samples are possible up to a maximum of 16 tests for CDR CoffeeLab®.<h3>Sample treatment</h3> Green Coffee Beans: Green coffee beans (without parchment) must be finely ground and sieved to obtain a homogeneous powder. Weigh 5 grams of coffee powder into a glass, add 50 ml of distilled water and 1 gram of calcium carbonate (cod. 301383). Take 1 ml of supernatant and place it in a centrifuge tube, add 1 ml of caffeine extracting solution, shake vigorously for 1 minute and centrifuge for 3 minutes at 10000 rpm (cod. 222061).Roasted coffee: the beans must be ground to fine grind and the powder must be as homogeneous as possible. Weigh 5 grams of coffee powder into a glass and add 50 ml of distilled water. Take 1 ml of supernatant and place it in a centrifuge tube, add 1 ml of caffeine extracting solution, shake vigorously for 1 minute and centrifuge for 3 minutes at 10000 rpm (cod. 222061).Espresso: Take 0.5 ml of coffee and place it in a centrifuge tube, add 1.5 ml of caffeine extracting solution, shake vigorously for 1 minute and centrifuge for 3 minutes at 10000 rpm (cod. 222061).

Method

Caffeine is extracted from the coffee through an appropriate solvent. After centrifugation, the extract is read spectrophotometrically and the absorbance of the sample is correlated to the concentration of caffeine.

Determination of caffeine in the coffee production chain

Analyzing caffeine in coffee: why it matters

Method

Test Principle

Reagent test Kits

Measuring range

CDR CoffeeLab® the analysis equipment for the world of coffee from origins to roasting

CDR CoffeeLab®