importance of espresso coffee machine parameters on the extraction of chlorogenic acids in a certified italian espresso by using spe hplc dad

Chlorogenic acids (CGA) are a group of phenolic acid derivatives, which are commonly found in coffee at concentrations reaching 0.1-0.2%. A method based on high performance liquid chromatography-diode array detector (HPLC-DAD) is proposed for the simultaneous determination of three chlorogenic acids, i.e. 3-O-caffeoylquinic acid (3-CQA), 5-O-caffeoylquinic acid (5-CQA) and 3,5-di-O-caffeoylquinic acid (3,5-diCQA), in time portions of espresso coffee. Two different espresso coffee machines working with different pressure and temperature curves, and two different blends (i.e. Arabica and Robusta) were used. The method presents good linearities (correlation coefficient greater than 0.99) and recoveries (in the range 67-99%) for the 3 chlorogenic acids. The concentration of total CGAs in a cup of Certified Italian Espresso ranged from 1522.5 to 2223.4 mg kg-1 and CGA isomer contents were, in decreasing order, 5-CQA &gt; 3-CQA &gt; 3,5-diCQA. The concentration of total chlorogenic acids was higher in Espresso coffee (EC) prepared with Aurelia machine rather than with Leva; Arabica blend possessed higher level ot total chlorogenic acids than Robusta samples. </p

Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME–GC/MS

The aroma profile and the final quality of espresso coffee (EC) are influenced by such technical conditions as the EC machine extraction temperature and the pressure used. The effect of these two parameters on EC quality were studied in combination by headspace solid phase micro extraction–gas chromatography– mass spectrometry (SPME-GC–MS) and sensory profile. Moreover, 10 key odorants at the best EC machine settings were examined to compare the two coffee cultivars (Arabica and Robusta) and two EC machines [Aurelia Competizione (A) and Leva Arduino (B)]. The data obtained provides important information about espresso making technique, suggesting that the usual espresso machine temperature and pressure settings (i.e. 92 C and 9 bar) are very close to those needed to obtain the best quality espresso. This confirms the traditional wisdom of coffee making, which judges 25 ml, the typical volume of a certified Italian EC, to be ideal for very strong aroma intensity