Skip to main content
. 2014 Dec 17;6(12):3438–3453. doi: 10.3390/toxins6123438

Table 5.

pH in samples of black tea, fruit tea, and coffee beverages.

Sample type pH (mean ± SD) temperature (°C)
Black tea beverages 6.68 ± 0.01 27.0
Fruit tea beverages 3.43 ± 0.01 28.8
False Turkish coffee 5.91 ± 0.01 28.9
Turkish coffee 5.34 ± 0.01 25.7
Lungo 5.13 ± 0.01 27.7
Americano 5.33 ± 0.01 27.3
Espresso 5.10 ± 0.01 24.0
Doppio 4.99 ± 0.01 26.2
Ristretto 4.98 ± 0.01 25.5

Characteristics as mean and SD were identified on the basis of measurements three times.