Caffeine Extraction - Revision history

Chrisk: /* Brewed Coffee */

2016-04-19T14:52:10Z

Brewed Coffee

2016-04-15T15:02:04Z

Example method

2016-04-15T15:01:09Z

Example method

2016-04-15T15:00:27Z

Example method

2016-04-15T14:53:29Z

Green Coffee

2016-04-15T14:52:28Z

Roasted Coffee

2016-04-15T14:50:06Z

Example method:

2016-04-15T14:49:39Z

Example method:

2016-04-15T14:49:21Z

Ground Coffee

2016-04-15T14:41:13Z

Brewed Coffee

← Older revision		Revision as of 14:52, 19 April 2016
Line 69:		Line 69:

	For the purposes of quantifying concentration of caffeine in coffee samples, brewed coffee may be loaded directly into the high pressure liquid chromatograph (HPLC) and [[Caffeine_HPLC_Method\|caffeine analysis]] conducted without further sample preparation.		For the purposes of quantifying concentration of caffeine in coffee samples, brewed coffee may be loaded directly into the high pressure liquid chromatograph (HPLC) and [[Caffeine_HPLC_Method\|caffeine analysis]] conducted without further sample preparation.
		+
		+	===Example method===
		+
		+	* Direct [[Caffeine_HPLC_Method\|HPLC analysis]] of caffeine content is possible.

@@ Line 57: / Line 57: @@
 *5g ground coffee
-*50ml de-ionized water
+*Add to 100 ml Beaker
-*stir bar
+*Add 50ml de-ionized water
-*100 ml Beaker
+*Add stir bar
 *Stir for 30 minutes
 *Filter out particulate

@@ Line 38: / Line 38: @@
 *5g whole bean coffee
-*homogenize with mortar and pestle
+*Add to mortar and pestle
-*50ml de-ionized water
+*Homogenize with mortar and pestle
-*stir bar
+*Once Homogenized add to 100 ml Beaker
-*100 ml Beaker
+*Add 50ml de-ionized water
 *Stir for 30 minutes
 *Filter out particulate

@@ Line 23: / Line 23: @@
 *Add to mortar and pestle
 *Add liquid nitrogen to freeze coffee
-*homogenize with mortar and pestle
+*Homogenize with mortar and pestle
-*50ml de-ionized water
+*Once Homogenized add to 100 ml Beaker
-*stir bar
+*Add 50ml de-ionized water
-*100 ml Beaker
+*Add stir bar
 *Stir for 30 minutes
 *Filter out particulate

@@ Line 16: / Line 16: @@
 “Green coffee” is the colloquial name for coffee that has undergone harvesting, processing on a farm, however the coffee has not yet been roasted. The name is derived by the appearance of the bean itself. (picture)
-Extraction of Caffeine from Green Coffee only differs from the other extraction methods on this page in that one must first properly prepare, and homogenize, the green coffee sample. Green Coffee beans are very dense and difficult to grind, chop, or otherwise break down using traditional mechanical methods. Thus, one must first freeze the green coffee sample using liquid Nitrogen. Freezing the sample with liquid Nitrogen
+Extraction of Caffeine from Green Coffee only differs from the other extraction methods on this page in that one must first properly prepare, and homogenize, the green coffee sample. Green Coffee beans are very dense and difficult to grind, chop, or otherwise break down using traditional mechanical methods. Thus, one must first freeze the green coffee sample using liquid Nitrogen. Freezing the sample with liquid Nitrogen.
 ==Roasted Coffee==

@@ Line 21: / Line 21: @@
 [[File:Roasted-coffee-beans-590.jpg|thumb|250px|frame|right|Roasted Coffee Beans]]
 Roasted coffee is coffee that has undergone the roasting process; however, has not yet been ground. It is generally understood that a substantial amount of chemical reactions take place within the green coffee bean as it undergoes roasting. Therefore, it is often of interest to investigate coffee before and after roasting in order to ascertain if caffeine content is affected.
 ==Ground Coffee==
 [[File:ARABICA_GROUND_COFFEE_BEANS_.jpg|thumb|250px|frame|right|Ground Coffee Beans]]

@@ Line 28: / Line 28: @@
 Ground Coffee samples can be prepared for HPLC analysis by adding a portion of ground coffee to a beaker. Add de-ionized water and stir for one hour. The resultant liquid will contain a representative concentration of caffeine. A sample may be obtained for HPLC analysis by using a syring taking special care to filter the syrnge before injection into an HPLC vial.
-===Example method:===
+===Example method===
 *5g ground coffee

@@ Line 36: / Line 36: @@
 *Stir for 30 minutes
 *Filter out particulate
-*Reserve Filtrate for [[Caffeine_HPLC_Method|HPLC analysis]]
+*Reserve filtrate for [[Caffeine_HPLC_Method|HPLC analysis]]
 ==Brewed Coffee==

@@ Line 25: / Line 25: @@
 [[File:Coffee-grind-size-large.jpg|thumb|250px|frame|right|Ground Coffee Variation]]
 Ground coffee has undergone roasting and has been further processed by grinding by any one of a multitude of methods. The primary goal of grinding roasted coffee beans is to produce a homogenous coffee material through which hot water extraction may occur during coffee brewing. The particle size of coffee grounds is directly related to caffeine extraction efficiency and as a fundamental variable under consideration in the preparation of coffee through various methods. (e.g. French Press, Espresso, etc.)
 ==Brewed Coffee==
 [[File:Starbucks_clover_brewed_coffee.jpg|thumb|250px|frame|right|Brewed Coffee]]

← Older revision		Revision as of 14:41, 15 April 2016
Line 29:		Line 29:
	Brewed Coffee is ground coffee that has undergone an aqueous extraction. There is a wide array of methods through which one might brew coffee including methods in which the temperature of water, time of extraction, size of coffee ground, or the pressure of the system might be manipulated in one way or another.		Brewed Coffee is ground coffee that has undergone an aqueous extraction. There is a wide array of methods through which one might brew coffee including methods in which the temperature of water, time of extraction, size of coffee ground, or the pressure of the system might be manipulated in one way or another.

−	For the purposes of quantifying concentration of caffeine in coffee samples, brewed coffee may be loaded directly into the high pressure liquid chromatograph (HPLC) and [caffeine analysis] conducted without further sample preparation.	+	For the purposes of quantifying concentration of caffeine in coffee samples, brewed coffee may be loaded directly into the high pressure liquid chromatograph (HPLC) and [[Caffeine_HPLC_Method\|caffeine analysis]] conducted without further sample preparation.