How Different Traditional and Modern Coffee Brewing Methods Affect Its Aroma, Chemistry, Health Effects and Safety Attributes?—A Comprehensive Review to Maximize Coffee Brew Quality

Abstract

ABSTRACT Coffee is a primary beverage that is consumed worldwide as a chief beverage. In addition to its taste and functionality as an “energizer,” it encompasses a myriad of bioactive compounds that exert several health benefits. The coffee brewing process is an intricate process during which multiple factors shape the chemical and sensory profile of the final brew. This review provides a holistic overview of traditional and modern coffee pre‐brewing methods, while emphasizing the methodology and main parameters involved in each brewing technique. The study summarizes how different brewing methods can impact coffee metabolome, antioxidant, sensory attributes, and health benefits to identify the best method regarding each attribute. A comparison of the physicochemical characteristics, including density, particle size, viscosity, aroma, and acidity in the different coffee beverages, is presented for consumer preferences. Traditional brewing methods of coffee such as decoction tend to emphasize the aroma, while infusion offers more enhanced flavor due to higher levels of caffeoylquinic acids. In addition, modern pressurized methods such as Espresso machines yielded more concentrated beverages with the highest caffeine content (60 mg/50 mL). From a health perspective, filtered coffee is preferable due to the removal of diterpenes, which increase the risk for hypercholesterolemia and hypertension.