Table 1.
Hot Brew Coffee Samples: concentration of 5-CQA, 4-CQA, 3-CQA, and total CQA concentration (milligrams per liter of brewed coffee) of hot brew coffee samples (Mean ± 95% Confidence Interval, n = 6).
| 5-CQA (mg/L) |
4-CQA (mg/L) |
3-CQA (mg/L) |
Total CQA (mg/L) |
|
|---|---|---|---|---|
| Brazilian | 1261 ± 111 | 693 ± 45 | 550 ± 27 | 2503 ± 103 |
| Ethiopian - Ardi | 1721 ± 100 | 842 ± 22 | 707 ± 34 | 3270 ± 90 |
| Ethiopian - Yirgz | 1385 ± 285 | 635 ± 101 | 510 ± 78 | 2530 ± 261 |
| Myanmar | 1433 ± 341 | 595 ± 38 | 489 ± 30 | 2517 ± 277 |
| Columbia | 1429 ± 67 | 677 ± 22 | 562 ± 27 | 2669 ± 64 |
| Mexico | 1476 ± 111 | 721 ± 41 | 611 ± 38 | 2808 ± 105 |