Effects of Different Processing Methods of Coffee on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content.

An effect of a processing method (dry and wet) and a degree of roasting (light, medium, and dark) of 15 coffee () samples on the content of caffeine, chlorogenic acid (CQA), total polyphenols (TPP), acrylamide (AA), and on the colour parameters L*, a*, and b* was evaluated. Neither processing nor roasting affected caffeine content ( > 0.05).