Effects of newly developed coffee filter on contents of functional components in coffee

Abstract

Coffee contains important functional compounds, such as caffeine, chlorogenic acid, trigonelline. In this work the influences of different filters, paper and metal filters (Golden Cafe Filter: GCF) and hot water temperature for coffee brew on the contents of functional compounds mentioned above was investigated. The contents of these three compounds in the coffee prepared with GCF were slightly higher than those brewed with paper filter. The effect of the extraction temperature (85, 90, 95 ̊C) on functional compounds of coffee prepared with both of paper filter and GCF was investigated, the concentration of these three compounds increased with a temperature rise. The coffee prepared with GCF showed slightly turbid compared to that with paper filter, but the fine coffee powder was not felt as a taste. The yield of coffee oil extracted from the coffee brewed with GCF was approximately 1.2 times higher than that from the paper filter. However HPLC analysis revealed that the caffeine found in the coffee oil prepared with GCF was approximately 66 % in that with paper filter. The content of functional compounds of coffee solution brewed by using GCF was higher than that brewed with paper filter, it might contribute to reduction of the environmental load since GCF is a reusable filter.