The chemical composition of brewed coffee depends on numerous factors: the beans, post-harvest processing and, finally, the extraction method. In recent decades, numerous coffee-based beverages, obtained using different extraction techniques have entered the market. This study characterizes and compares eight extraction coffee methods from a chemical-physical point of view, starting from the same raw material. Specifically, three types of Espresso, Moka, French Press, and 3 filter coffee that for the first time are reported in the scientific literature Cold Brew, V60, and Aeropress are compared.

Physical measurements included the quantification of total dissolved solids, density, pH, conductivity, and viscosity. Chemical analyses identified 15 chlorogenic acids (CGAs): six caffeoylquinic acids, one p-Coumaroylquinic acid, one Feruloylquinic Acid, four Caffeoylquinic lactones, and three Dicaffeoylquinic acids. Maximum caffeine and CGA concentrations were found in Espresso coffees, while Moka and filtered coffees were three to six times less concentrated. The classic Espresso method was most efficient for caffeine and CGA recovery, with a yield almost double that of other methods. Per-cup caffeine and CGAs were higher in Cold Brew than Espresso coffees, as a function of the volume of beverage, which ranged from 30 mL (for espresso) to 120 mL (for filtered coffees). In light of these results, it is not possible to establish how many cups of coffee can be consumed per day without exceeding the recommended doses, since according to the applied brewing method, the content of the bioactive substances varies considerably.

煮咖啡的化学成分取决于许多因素：咖啡豆，收获后的加工过程以及最终的提取方法。在最近的几十年中，使用不同提取技术获得的许多基于咖啡的饮料进入了市场。这项研究从化学-物理的角度描述并比较了从相同原料开始的八种提取咖啡的方法。具体来说，比较了科学文献Cold Brew，V60和Aeropress首次报道的三种类型的Espresso，Moka，French Press和3种过滤咖啡。

物理测量包括对总溶解固体，密度，pH，电导率和粘度的定量。化学分析确定了15种绿原酸（CGA）：6种咖啡酰奎尼酸，1种对香豆酰基奎尼酸，1种阿魏酰奎尼酸，4种咖啡酰奎尼酸内酯和3种二咖啡酰奎尼酸。浓缩咖啡中的咖啡因和CGA含量最高，而摩卡和过滤咖啡的咖啡因和CGA浓度则低三至六倍。经典的Espresso方法对咖啡因和CGA的回收最为有效，其收率几乎是其他方法的两倍。根据饮料量的变化，Cold Brew中的每杯咖啡因和CGA比咖啡浓咖啡高，其范围从30毫升（对于浓缩咖啡）到120毫升（对于过滤的咖啡）。根据这些结果，