Green coffee, roasted coffee and beverage

Chlorogenic acids are one of the most important components of green coffee. By analyzing chlorogenic acids it’s possible to assess the quality of the green beans during and after the fermentation process.The analysis carried out on roasted coffee allow to verify how many chlorogenic acids are decomposed during roasting phase.

Determination of chlorogenic acids 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 Chlorogenic Acids 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 (without parchment) must be finely ground and sieved to obtain a homogeneous powder. Weigh 1 gram of coffee powder into a centrifuge tube and add 5 ml of distilled water. Keep mixing for 10 minutes and then centrifuge for 5 minutes at 5000 rpm (code 222061).Roasted coffee: the beans must be ground to fine grind and the powder must be as homogeneous as possible. Weigh 1 gram of coffee powder into a centrifuge tube and add 5 ml of distilled water. Mix for about 10 minutes and then centrifuge for 5 minutes at 5000 rpm (code 222061).Espresso: centrifuge the sample for 5 minutes at 5000 rpm (code 222061), before sampling.

Method

The absorbance of the extracted solution from green coffee beans added to a proper solvent, measured at 325 nm is proportional to the chlorogenic acids contained in the sample.

Determination of chlorogenic acids in the coffee production chain

Analyzing Chlorogenic Acids 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®