English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This research was focused on the evaluation of selected parameters of coffee quality, regarding the beverage preparation method, using high-performance liquid chromatography. Samples of  Coffea arabica  from South America were analyzed. For the preparation of the final beverage were used filtration and moka methods. All samples roasted at medium dark roasting level Full City ++, contained less than 5% of moisture. The values of pH and dry matter content did not show a significant difference. The lowest content of chlorogenic acid reached value (1.41 g·100 g −1 ) prepared from filtration and 1.49 g·100 g −1  prepared from moka method. The highest content of chlorogenic acid ranged from 2.94 g. 100 g −1  filtration method and 3.36 g. 100 g −1  moka. Similarly, caffeine content, showed lower values using the filtration method. Values ranged from 1.37 to 1.57% (filtration) and from 1.54 to 1.78% (moka). However, PCA didn’t show a significant difference.

Analysis of caffeine and chlorogenic acids content regarding the preparation method of coffee beverage