Chemical composition, antioxidant activity, and sensory profile of espresso-based Arabica coffee from different bean origins

The objective of the research was to examine the chemical composition, antioxidant activity, and sensory profile of espresso-based Arabica coffee from different bean origins. Coffee beans from three origins (Arabica Gayo (G3 and P88 clones)–Aceh, Java Preanger (P88 and Lini S clones)–West Java, and Toraja (Lini S clone)–South Sulawesi) were roasted at a medium to dark level. The roasted beans were subsequently brewed using four different espresso-based methods: espresso, cappuccino, palm sugar milk coffee, and latte. The coffee brews were analyzed for caffeoylquinic acids (CQAs), alkaloid, antioxidant activity, sugar, fat, and sensory profiles. Results indicated that coffee bean origins and brewing methods considerably affected alkaloid content (caffeine, trigonelline, and theobromine) and antioxidant activity (2.2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP)). Meanwhile, CQAs, sugar, and fat were only affected by brewing methods. Additionally, bioactive compounds showed a positive correlation with antioxidant activities, while sugar and fat content decreased the antioxidant activity of espresso-based coffee brews. Check-all-that-apply (CATA) analysis revealed that espresso showed a bitter and astringent aftertaste; cappuccino and latte had a milky taste; and palm sugar milk coffee had a sweet taste and caramel aroma. This study indicates the maximum daily consumption of espresso-based coffee based on caffeine content is four cups of espresso (18 mL), two cups of palm sugar milk coffee (150 mL), two cups of cappuccino (220 mL), and four cups of latte (220 mL).