Low caffeine coffee

Abstract: An extractor and extracting method of coffee containing low caffeine is provided to extract easily while reducing caffeine content with the extractor of the coffee. The method of extracting coffee comprises the steps of: 1) roasting a bean and injecting pulverized beans into the extractor(20) which is fixed to the inside of the body; 2) ejecting low temperature water from 5 to 40 °C into the inside of the body through an injector(14); 3) obtaining the coffee extract by supplying low temperature water having 9~20 pressure(atm) into the inside of the extractor for 30~90 seconds through a pressure device; 4) filtering the coffee extract by the filter(40) and transferring it to a storage space through a transfer port.

Abstract: In addition to being a source of freshener, coffee has an enormous possibility to be developed as a source of antioxidants for functional beverages. However, efforts to increase the value added of coffee as a health functional drink are still hindered by the presence of high level of caffeine, which is thought to have adverse effects on health, especially for coffee lovers who are vulnerable to caffeine. This study aims to optimise the steaming duration to produce low caffeine coffee while maintaining the sensory attributes and antioxidant compounds contained in it. Indonesian Arabica (Leksana variety) green coffee beans were steamed with multi-level steaming durations (0, 20, 40, 60 and 80 min) followed by roasting (medium-dark roast degree), grinding, and brewing (espresso method). The results indicate that caffeine content in the coffee was inversely proportional to the steaming duration. The lowest caffeine content was obtained from the treatment of 80 min steaming with a decrease of caffeine level up to 28.73%. However, the longer process of steaming caused a significant decrease in polyphenol content and antioxidant activity. The hedonic test shows that the steaming treatment of coffee can increase preferences of panellists. There were two driving attributes that influence the overall liking of coffee, namely: bitterness and aftertaste. Coffee obtained from the treatment of 60 min steaming was most preferred by panellists. The results of APLSR biplot mapping show that there was a big change in almost all attributes in the coffee samples after 40 min steaming.

Abstract: Provided is a low-caffeine coffee concentrate for preparing a beverage, said beverage having a reduced caffeine content but yet maintaining the original flavor of coffee, in particular the deep richness and bitter after taste thereof, in an unimpaired state and, therefore, enabling a consumer to enjoy the authentic flavor of cafe latte. In a coffee concentrate having a reduced caffeine content, the taste of coffee is enhanced and the authentic flavor of cafe latte is achieved without impairing the original flavor of coffee, by adjusting the content of caffeine and the content of acetic acid within a specific range.