ReviewFoods (Basel, Switzerland)2021
Influence of Various Factors on Caffeine Content in Coffee Brews.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
26 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Association of Coffee Intake With Risk of Gastroesophageal Reflux Disease and Complications: A Systematic Review and Meta-Analysis.Clinical and translational gastroenterology · 2026Pooled it
- Effects of Acute Guarana (Nutrients · 2024Trial
- Multi-omics analysis of associations between host demographics and saliva metabolome, sugar profiles, and microbiome profiles.Scientific reports · 2026Article
- Device for Electrochemical Caffeine Analysis in Fluids (DECAF): A Stir-Bar-Embedded Sensor for Real-Time Caffeine Analysis in Commercial and Homemade Beverages.Small (Weinheim an der Bergstrasse, Germany) · 2025Article
- From Science to Dressing Room: Dietary Supplements for Elite Soccer Performance.Journal of functional morphology and kinesiology · 2025Review
- Influence of Brewing Methods on the Bioactive and Mineral Composition of Coffee Beverages.Molecules (Basel, Switzerland) · 2025Article
- Organic and Conventional Coffee Beans, Infusions, and Grounds as a Rich Sources of Phenolic Compounds in Coffees from Different Origins.Molecules (Basel, Switzerland) · 2025Article
- Coffee as a Source of Antioxidants and an Elixir of Youth.Antioxidants (Basel, Switzerland) · 2025Review
- The Role of Bitter-Tasting Substances in Salivation and Swallowing: Results of the Pilot Study.Foods (Basel, Switzerland) · 2025Article
- Chemical insight into pros and cons of coffees from different regions.Scientific reports · 2025Article
- Coffee and Cardiovascular Health: A Review of Literature.Nutrients · 2024Review
- Coffee consumption and cardiometabolic health: a comprehensive review of the evidence.GeroScience · 2024Review
- The Other Side of the Perfect Cup: Coffee-Derived Non-Polyphenols and Their Roles in Mitigating Factors Affecting the Pathogenesis of Type 2 Diabetes.International journal of molecular sciences · 2024Review
- Optimization of the Microwave-Assisted Extraction of Caffeine from Roasted Coffee Beans.Foods (Basel, Switzerland) · 2024Article
- Article
- Protective Effect of Caffeine and Chlorogenic Acids of Coffee in Liver Disease.Foods (Basel, Switzerland) · 2024Review
- Literature Review of Proteomics Approach Associated with Coffee.Foods (Basel, Switzerland) · 2024Review
- Polyphenols vs. Caffeine in Coffee from Franchise Coffee Shops: Which Serving of Coffee Provides the Optimal Amount of This Compounds to the Body.Molecules (Basel, Switzerland) · 2024Article
- Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure under Different Extraction Conditions.Foods (Basel, Switzerland) · 2023Article
- Evaluation of Valorisation Strategies to Improve Spent Coffee Grounds' Nutritional Value as an Ingredient for Ruminants' Diets.Animals : an open access journal from MDPI · 2023Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Coffee brews are one of the most popular drinks. They are consumed for caffeine and its stimulant properties. The study aimed to summarize data on the influence of various factors on caffeine content in brews prepared with different methods. The study was carried out using a literature review from 2010-2020. PubMed and Google Scholar databases were searched. Data on caffeine content was collected by analyzing the following factors: the influence of species, brewing time, water temperature, pressure, degree of roast, grinding degree, water type, water/coffee ratio as well as other factors (such as geographical origin). To sum up, converting caffeine content to 1 L of the brew, the highest content is that of brews prepared in an espresso machine (portafilter), with the amount of 7.5 g of a coffee blend (95% Robusta + 5% Arabica), and water (the volume of coffee brew was 25 mL) at a temperature of 92 °C and a pressure of 7 bar, but the highest content in one portion was detected in a brew of 50 g of Robusta coffee poured with 500 mL of cold water (25 °C) and boiled.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.