Effects of Total Dissolved Solids, Extraction Yield, Grinding, and Method of Preparation on Antioxidant Activity in Fermented Specialty Coffee

The aim of this study was to determine the effect total dissolved solids (TDS), extraction yield (EY), and grinding on polyphenols (TP), flavonoids (TF), antioxidant capacity (TAC) in a fermented specialty coffee prepared using different methods filtration (Hario V60, Aeropress, French press). concentrations compounds differed between TDS treatments preparation. TP TF with Hario V60 were highest at 1.84%. Aeropress its 1.82%. TAC press 1.58%. EY fine > 25.91%, 21.69%, 20.67%, respectively). coffees had (p = 0.045). TF, but remained comparable for all methods. influenced TP, beverages finest size finer grind, higher activity beverages. Measuring extractions should be one most important processes