ArticleScientific reports2024
Caffeine content in filter coffee brews as a function of degree of roast and extraction yield.
Article in Scientific reports, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT07024940 (Acute Effects of Coffee, Anthocyanin-Caffeine Supplement and Placebo on Exercise Performance Markers), which is not on this map. Cited by 1 paper.
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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.
Acute Effects of Coffee, Anthocyanin-Caffeine Supplement and Placebo on Exercise Performance Markers
Who cites it
1 citing paper in PubMed.
- Direct electrochemical appraisal of black coffee quality using cyclic voltammetry.Nature communications · 2026Article
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5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effect of degree of roast on resulting caffeine content in brewed coffee has been extensively researched, but conflicting methodologies and results have muddled development of a general conclusion. In this study, 30 unique combinations of green coffee variety, degree of roast, and brew time were investigated regarding extraction yield and caffeine content. An AeroPress brewer was used to prepare brew samples using a 15:1 mass ratio of brew water to ground coffee. Refractometry and HPLC were respectively used to measure extraction yield and caffeine content of brewed samples. Scanning electron microscopy was used to measure porosity of roasted seeds and showed increasing porosity with the degree of roast. Extraction yields generally decreased for roast batches with roasting mass losses greater than
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