There are many components within a single cup of coffee that contribute to quality. Coffee is known to raise cholesterol levels in humans due to the diterpenes, one of which is cafestol. The concentration of cafestol varies in coffee beans based on the method used to brew the roasted beans. This research investigates whether the region that the bean originates from has different concentrations of cafestol. In this method, high-pressure liquid chromatography (HPLC) was utilized to measure the concentrations of cafestol. Beans grown in various regions were analyzed by first extracting the organic components within the bean using a solvent extraction. The extractions were then analyzed with HPLC and the concentration of cafestol was found. These concentrations were then compared to determine which bean had the highest cafestol content which would raise cholesterol levels the most.

Cafestol concentration comparison in coffee beans

253rd National Meeting (2017)

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