Difference between revisions of "Caffeine Project"
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[[Caffeine_Standards|Caffeine Standards]] | [[Caffeine_Standards|Caffeine Standards]] | ||
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| + | ==Making the Coffee== | ||
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| + | To make the coffee for the samples, 2.6 oz of beans were weighed out. These beans were then grinded, and 38 g of the beans were placed into a pourover filter. Then, 640 g of boiling hot water were poured over the grounds, allowing the grounds to bloom as needed. This process was done with both L0 and L5 beans. | ||
==Instrumentation== | ==Instrumentation== | ||
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[[HPLC|HPLC]] | [[HPLC|HPLC]] | ||
| + | Once the standards were tested, another HPLC trial was done including the L0 and L5 samples. | ||
| − | ==Data== | + | ==Data Analysis== |
Revision as of 20:08, 31 May 2019
Project Overview
For this project I worked with Brad and a fellow student, Will Fox, to determine the caffeine levels in different samples of coffee. For this project we had to make caffeine standards to compare the samples to. The following link describes how we made these standards.
Making the Coffee
To make the coffee for the samples, 2.6 oz of beans were weighed out. These beans were then grinded, and 38 g of the beans were placed into a pourover filter. Then, 640 g of boiling hot water were poured over the grounds, allowing the grounds to bloom as needed. This process was done with both L0 and L5 beans.
Instrumentation
After making the standards, we tested the standards using the HPLC to see where the peaks were for the different concentrations of caffeine. The following link goes into more depth about working with the HPLC.
Once the standards were tested, another HPLC trial was done including the L0 and L5 samples.