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What is Coffee Diterpenes: Roasting & Brewing Effects about?

The document evaluates the effect of roasting and brewing methods on antinutritional diterpenes cafestol and kahweol in coffee. Coffee beans were roasted at different temperatures and brewed using various methods like espresso, filter, french press. Analysis found the highest levels of cafestol and kahweol in Turkish and french press coffee. Higher roasting temperatures and longer roasting times also increased diterpene levels in beans.

Author

Aik Djogja

Language

EN