ABSTRACT
The coffee brew is a source of biologically active compounds such as methylxanthines, trigonelline, chlorogenic acids, and other phenolic compounds, diterpenes, and organic acids. Coffee belongs to the Rubiaceae family and it grows natively in the mountains of southwest Ethiopia, and the first mention of the properties and usage were in the 9th century A.D. in Abyssinia and Arabia. The roasting process, even the light roasting process, the decaffeination, the steaming, fermentation processes of coffee beans show a noticeable influence on its chemical composition. It was previously found that chlorogenic acids were drastically decreased by the roasting process, even 70% for dark roasted coffees, and chlorogenic acid lactones appeared. Chlorogenic acids and ferulic acid were decreased, but quinic, p-coumaric acid contents were on a similar level as before decaffeination process. The steaming process is used for the Robusta coffees before the roasting to make coffee less irritating to the stomach as well as for better flavor and aroma of coffee.
