Coffee Science_v.19, 2024

URI permanente para esta coleção${dspace.url}/handle/123456789/14639

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Assunto: search.filters.subject.Caffeine

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Agora exibindo 1 - 2 de 2
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    Coffee and blood pressure
    (Universidade Federal de Lavras, 2024-06-17) Nurvita, Silvia; Rizkaprilisa, Windy
    Coffee has a characteristic taste, aroma and color that attracts its fans. Coffee is one of the drinks most consumed after mineral water. Annual coffee consumption is estimated at around 500 billion cups/year. Coffee contains a lot of caffeine and other chemical compounds. Coffee having a positive impact on health, also has a negative impact on health. The negative impact of coffee on health is that coffee affects blood pressure (BP) and the risk of hypertension. This research aims to determine the effect of coffee on blood pressure according to existing research. This research method uses the Literature Review (LR) research type. The article inclusion criteria used for this research were articles published in 2020-2023 with the keywords coffee, blood pressure, the relationship between coffee and blood pressure, the effect of coffee and blood pressure. This research found three articles that met the inclusion criteria for this research. The results of this research explain that three articles, there are two articles which prove that coffee consumption has no effect on blood pressure, but there is one article which shows that the duration of coffee consumption has an effect on systolic blood pressure. The conclusion of this literature study from these three articles can be concluded that on average coffee consumption has no effect on blood pressure. Coffee that is good for health is pure coffee that is brewed without a sugar.
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    Roasting variations and brewing methods in the preparation of clear Coffee Beverages from Gayo Arabica Coffee
    (Universidade Federal de Lavras, 2024-07-29) Sulaiman, Ismail; Marsyanda; Erika, Cut
    Coffee drinks are trendy drinks around the world, and they usually contain caffeine. However, this research focuses on creating a coffee drink that does not contain caffeine so that those who cannot consume it can enjoy it. The resulting coffee drink is a colorless coffee drink. The coffee production process initially produces a black-colored drink, but it can turn it into a clear-colored drink through distillation and chemical methods. This research aims to study the process of making clear coffee by varying roasting and brewing levels with various variations to obtain clear-colored coffee and low caffeine levels. Preparation of clear coffee drinks is done by brewing espresso and Tobruk, which is then analyzed for pH, caffeine, and color tests on the results of the clear coffee drink. Based on the ranking test on each parameter tested on clear coffee drinks, the best treatment is using the distillation method, espresso brewing, and medium roasting level. The analysis results of this selected formulation produced a transparent beverage color (clear), pH 3.5, and caffeine levels of 4.639 mg/mL.